Asian Salmon Rolls
By á-161741
Ingredients
- 3 tablespoons mirin or dry sherry (substitute 3 tablespoons rice wine vinegar & 1-1/2 teaspoons sugar)
- 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
- Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-salmon-rolls.html?oc=linkback
Details
Preparation
Step 1
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. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/asian-salmon-rolls.html?oc=linkback
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