2 tablespoons hoisin sauce
4 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
4 C. Wirthy Salmon fillets defrosted
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
Cooking
Instructions:
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.
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.
Additional Comments:
This updated version of a fish sandwich is full of peppery watercress sprigs and crispy sprouts. A drizzle of hiosin 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.
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