Asian Salmon Sandwich with a Wasabi Mayonnaise
Created by Kchurchill5 on October 5, 2012
- Servings: 4-8
- Prep Time: 10m
- Cook Time: 10m
- Recipe #6698
Ingredients
- 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)
How to Make
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Step 1: Wasabi Mayonnaise ... Add the mayonnaise, wasabi, and scallions to a small bowl and mix well. Refrigerate until ready to use.
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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.
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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.
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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.
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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.
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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.
Nutritional Facts
- Serving Size: 1 (1123.5 g)
- Calories 1462.8
- Total Fat - 59 g
- Saturated Fat - 9.9 g
- Cholesterol - 449.8 mg
- Sodium - 4675.9 mg
- Total Carbohydrate - 62.8 g
- Dietary Fiber - 6.6 g
- Sugars - 7.7 g
- Protein - 163.7 g
- Calcium - 170.1 mg
- Iron - 9.9 mg
- Vitamin C - 24.5 mg
- Thiamin - 1.8 mg