Asian Salmon Rolls

Asian Salmon Rolls

by Amy Flanigan on August 19, 2014 · 18 comments

$18 for a container of miso paste?

I love that my local market carries it, but at that price….um, no.

That’s worse than the 3 ounce container of truffle butter for $14. Especially considering I only needed 2 tablespoons.

Most would argue that there really isn’t a comparable substitute for miso paste, but I worked it out.

You guys.

These were outstanding.

Asian Salmon Rolls

I really believe even the people who poo poo on salmon might like them. I ate half a fillet before it made its way onto a bread roll.

Then once I assembled the whole thing, it was ridiculous. Sweet and salty. Creamy, but crunchy. Light, yet filling.

Let the fish soak in the marinade overnight – it’s worth the wait!

Asian Salmon Rolls
Serves 4
Prep time: 20 minutes
Marinade: 1 hour or overnight
Cook time: 8 minutes

Ingredients
• 3 tablespoons mirin or dry sherry
• 1 tablespoon soy sauce*
• 2 tablespoons brown sugar
• 1/2 teaspoon toasted sesame oil
• 1 tablespoon sesame seeds
• 1 pound skinless wild salmon fillet, sliced lengthwise into 4 pieces
• 1/2 cup mayonnaise
• 2 teaspoons wasabi paste
• 1 tablespoon lemon juice
• 1 small avocado
• 2 cups baby arugula
• 1/2 tablespoon toasted sesame oil
• 1/2 teaspoon soy sauce
• small cucumber, thinly sliced
• 4 sub rolls, split in half

Directions
In a large shallow container, whisk together the mirin, soy sauce, brown sugar, sesame oil, and sesame seeds. Add the salmon and turn to coat. Cover and refrigerate for at least 1 hour, ideally overnight.

Preheat the broiler. Transfer salmon to a foil-lined baking sheet coated with nonstick spray; brush with some of the marinade. Broil for 3 minutes, carefully flip fillets and continue to cook for another 3-5 minutes until cooked through. Simultaneously, lightly toast the rolls.

In the meantime whisk together the mayo, wasabi, and lemon juice in a medium bowl. Dice up the avocado and stir it into the mixture; set aside.

Toss the arugula with the sesame oil and soy sauce.

Spread some of the mayo mixture on each roll. Place a little arugula on the mayo, followed by a salmon fillet, and top with cucumber slices. Serve warm and enjoy!

NOTES: If you use low-sodium soy sauce for the marinade, add in 1/4 teaspoon salt. Also, I was a little heavy handed with the mayo mixture. It’s delicious, but strong. I would recommend only spreading it on one side of each roll, or both sides, but less of it.

(adapted from Food Network)

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{ 18 comments… read them below or add one }

Mom September 8, 2014 at 7:21 pm

I couldn’t wait to make this, and was not disappointed at all. What flavors all in one sandwich. YUM!

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Amy @Very Culinary September 8, 2014 at 8:07 pm

I knew you’d love it! YAY!

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Dani H August 22, 2014 at 11:37 pm

(Adding salmon to my grocery list…) This sounds super scrumptious, Amy! And your photograph is delectable!
*Hugs*

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Amy @Very Culinary August 23, 2014 at 6:58 am

Thanks, Dani!

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Mom August 22, 2014 at 6:15 pm

OMG. My mouth is watering, and I’m almost drooling. Can’t wait to try this, even if I have to eat all by myself. I’ll follow your recipe but will see if my Trader Joe’s carries the miso paste mentioned by one of your readers.

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Amy @Very Culinary August 23, 2014 at 6:57 am

You’ll love it, Mom!

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Joanne August 21, 2014 at 7:56 pm

That is REALLY expensive for miso. Like, really. And I’m comparing it to NYC prices!

Glad you worked it all out though. These do sound pretty dang tasty.

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Christine at Cook the Story August 20, 2014 at 6:43 am

This sandwich sounds like the perfect lunch to me!

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Mary Frances August 19, 2014 at 2:11 pm

Do you have access to Trader Joe’s? They sell a nice little 7 oz. tub of mild yellow miso paste for only $1.69!

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Amy @Very Culinary August 19, 2014 at 3:45 pm

I do! But, alas, it’s not close by *sadness* However, this is good to know – thank you!

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Amanda August 19, 2014 at 8:11 am

This looks incredible! I need to try this soon!

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Amy @Very Culinary August 19, 2014 at 3:44 pm

Thanks, Amanda!

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Dolores August 19, 2014 at 7:20 am

I love this recipe, I am going to make it for our 44th wedding anniversary. With some minor healthy changes. for low cholesterol.
Thank you,
Dolores

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Amy @Very Culinary August 19, 2014 at 3:44 pm

Perfect, enjoy!

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Christie - Food Done Light August 19, 2014 at 7:17 am

I love this recipe. My grocery store doesn’t even carry miso paste. Love what you used instead.

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Amy @Very Culinary August 19, 2014 at 3:46 pm

Thanks, Christie! I guess that’s what we do best – improvise and adapt – right?

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Virginia August 19, 2014 at 5:29 am

So, it feels like cheating when all I have to do is faithfully read your blog and transfer all your hard work onto my menu planner for the week, but I must say, this has really been working out quite well for me and my family.

This looks delicious! I shall have to try it next week!!!

Reply

Amy @Very Culinary August 19, 2014 at 3:44 pm

Oh, Virginia…this put a smile on my face all day. Best comment ever!

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