Asian Salmon Sandwiches

Ingredients:

• 0.5 kg wild salmon fillet, skinless, cut lengthwise into 4 pieces
• 3 tbsp. l. mirin or dry sherry
• 2 tablespoons white miso paste
• 2 tbsp. l. brown sugar
• 1 tbsp. sesame seeds
• 0.5 cup mayonnaise
• 2 - 3 tsp wasabi
• 1 tbsp. freshly squeezed lemon juice
• 1 avocado
• 4 long sub sandwich buns, opened horizontally
• 2 cups watercress, tough stems trimmed
• 1 tbsp dark sesame oil
• 1 teaspoon soy sauce
• Half a large cucumber, peeled and thinly sliced

Preparation:

1. In a large shallow bowl, combine mirin, miso paste, brown sugar, and 1 tablespoon water. Add sesame seeds. Add the salmon, turning to coat completely. Cover and refrigerate for at least 1 hour or overnight.
2. In a bowl, combine mayonnaise, wasabi paste, and lemon juice. Dice the avocado and stir into the mayonnaise mixture.
3. Preheat the oven to broil. Place the buns, cut-side up, on a foil-lined baking sheet and broil until golden brown, about 1 minute. Transfer to a plate and spread the cut sides with avocado mayonnaise.
4. Combine watercress with sesame oil, soy sauce and salt; spread evenly among buns.
5. Transfer the fish to a baking sheet and brush lightly with the marinade. Grill until the fish begins to brown, about 3 minutes.
6. Turn the pieces over and continue grilling until cooked through, 3-5 minutes. Arrange the salmon pieces on the buns; top with cucumber slices. Serve the sandwiches warm.