$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.
These were outstanding.
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
Prep time: 20 minutes
Marinade: 1 hour or overnight
Cook time: 8 minutes
• 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
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)