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Asian Salmon Sandwich with a Wasabi Mayonnaise

Here's how you make Asian Salmon Sandwich with a Wasabi Mayonnaise
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  • Servings: 4-8
  • Prep: 10m
  • Cook: 10m
    • The following recipe serves 4-8 people.

Ingredients

The ingredients are:
  • 8 bread rolls (your favorite sandwich rolls)
  • 4 to 8 bibb lettuce leaves (or red lettuce)
  • 4 to 8 tomato slices (optional)
  • SALMON
  • 6 salmon fillets
  • 1/2 cup soy sauce
  • 2 teaspoons garlic, minced
  • 4 tablespoons gingerroot, minced (or 2 teaspoons ground ginger)
  • 2 tablespoons oil (olive oil)
  • 1/4 teaspoon pepper
  • CUCUMBER SALAD
  • 1 cup cucumber, sliced (peeled, cut in half lengthwise, seeded, and then thin sliced)
  • 1 medium red onion (cut in quarters and thin sliced)
  • 4 radiced, cut in half and thin sliced (optional)
  • 1 garlic clove, minced
  • 1/2 cup rice wine vinegar (white wine vinegar can be substituted)
  • 1/2 teaspoon granulated sugar
  • Pinch salt and pepper
  • WASABI MAYONNAISE
  • 2 teaspoons wasabi paste (or wasabi powder + 2 teaspoons water)
  • 1/2 cup mayonnaise
  • 1 to 2 scallions, fine chopped (white and green parts, use more or less to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Wasabi Mayonnaise ... Add the mayonnaise, wasabi, and scallions to a small bowl and mix well. Refrigerate until ready to use.

  • Step 2: Salmon ... Add the soy sauce, garlic, ginger, and olive oil to a ziploc bag or non-reactive (glass) bowl, and mix. Add the salmon, seal the bag, or cover with plastic wrap, and refrigerate for 30-60 minutes. I don't like to marinate much longer than 1 hour. Otherwise, I find the marinade to be too strong. Once it is done marinating, remove from the refrigerator to take the chill off and season with pepper.

  • Step 3: Cucumber Salad ... Add the cucumber, (optional radishes), onion, rice wine vinegar, and sugar to a small bowl and toss to combine. Season with a pinch of both salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes prior to serving. This can marinate as your salmon marinates.

  • Step 4: Grilling ... I prefer a grill pan for this, to get those nice grill marks; but, you can also use a saute pan if that is all you have. Bring the pan to medium high - high heat. Add the salmon, flesh side down and cook for 4-5 minutes; flip, and cook skin side down for another 3-4 minutes. Cooking times can really vary depending on the thickness of the salmon. You want the salmon, firm, but still tender, and moist in the center.

  • Step 5: Sandwich ... Now, I prefer to toast the rolls, but it is not necessary, just a personal preference. Spread the mayonnaise on the bottom roll and top with a lettuce leaf. Then, add the salmon fillet, some of the cucumber onion salad (making sure to use a slotted spoon, so you don't get any of the liquid), finish with another lettuce leaf, and the top bun, also slathered with the mayonnaise.

  • Step 6: Serve and ENJOY! ... I love sweet potatoes fries on the side. But, onions rings or potato salad would make a nice side with this sandwich. And don't forget ... these make fantastic sliders for a party, potluck, or game night.

We hope you enjoy this recipe!

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