Sesame-Crusted Salmon Sandwich |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This updated version of a fish sandwich is full of peppery watercress sprigs and crispy sprouts. A drizzle of hoisin sauce, a sweet-and-spicy Asian condiment made with soybeans, garlic, and spices, adds a vibrant accent. You can find the sauce in the Asian section of your supermarket. Ingredients:
2 tablespoons hoisin sauce |
4 teaspoons low-sodium soy sauce |
1/2 teaspoon dark sesame oil |
4 (6-ounce) skinned tail-end salmon fillets (1/2 inch thick) |
4 teaspoons sesame seeds |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
cooking spray |
4 (3-ounce) submarine rolls, split |
2 cups trimmed watercress (about 1 bunch) |
8 (1/4-inch-thick) slices tomato |
1 cup alfalfa sprouts |
Directions:
1. Combine first 3 ingredients in a small bowl; set aside. Sprinkle fillets with sesame seeds, salt, and pepper, pressing mixture gently into fillets. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fillets; sauté 4 minutes on each side or until fish flakes easily when tested with a fork.
2. Spread hoisin mixture evenly on top half of each roll. Arrange 1/2 cup watercress and 2 tomato slices over bottom halves of rolls; top each with a fillet and 1/4 cup sprouts. Cover with tops of rolls.
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