Marinating salmon in a savory sweet mix of miso, mirin and brown sugar helps build flavor before the fish goes under the broiler. Next, it’s piled atop rolls and layered with a wasabi-avocado mayo and watercress that’s been tossed in nutty sesame oil.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 5 min |
| Inactive: | 1 hr |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 724 |
| Total Fat | 44 g |
| Saturated Fat | 7 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 33 g |
| Cholesterol | 62 mg |
| Sodium | 932 mg |
Reviews
I used arugula instead of the watercress (because that’s what I had on hand) and it was absolutely delicious! This also transforms nicely into a salad!
This recipe is underrated. Not only is it super flavorful but fast, easy, and flexible. I make the spread with greek yogurt instead of mayo and it works great.
This recipe is really delicious. I added a little soy sauce to the salmon because I thought it needed a little something.
Yum! Absolutely amazing! The only thing I changed was using weight watchers wraps to cut down the calorie count a bit. Would highly recommend this!