MISO SALMON SANDWICHES WITH SPICY AVOCADO MAYONNAISE

Miso Salmon Sandwiches with Spicy Avocado Mayonnaise image

Provided by Food Network Kitchen

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons mirin or dry sherry
2 tablespoons white miso paste
2 tablespoons packed light brown sugar
1 tablespoon sesame seeds
1 pound skinless wild salmon fillet, sliced lengthwise into 4 pieces
1/2 cup mayonnaise
2 to 3 teaspoons wasabi paste
1 tablespoon fresh lemon juice
1 avocado
4 club rolls or other sub rolls, split open
2 cups watercress, tough stems removed
1 tablespoon toasted sesame oil
1 teaspoon soy sauce
Kosher salt
1/2 large cucumber, peeled and thinly sliced

Steps:

Whisk the mirin, miso paste, brown sugar and 1 tablespoon water in a large shallow dish; stir in the sesame seeds. Add the salmon, turning to coat; cover and refrigerate 1 hour or overnight.
Whisk the mayonnaise, wasabi paste and lemon juice in a bowl. Dice the avocado and stir it into the mayonnaise mixture; set aside.
Preheat the broiler. Arrange the rolls, cut-side up, on a foil-lined baking sheet and broil until lightly toasted, about 1 minute. Remove to a plate and brush the cut sides with the avocado mayonnaise.
Toss the watercress with the sesame oil, soy sauce and some salt; divide among the rolls.
Transfer the salmon to the baking sheet and brush with some of the marinade from the baking dish. Broil until the salmon starts browning, about 3 minutes. Flip the salmon and continue broiling until just cooked through, 3 to 5 more minutes. Divide the salmon among the rolls; top with the cucumber slices. Serve warm.