Asian-inspired Salmon Filet Sandwich

Have you ever had something at a restaurant that was so good that you wanted to eat it again and again and again?  A couple weeks ago I had the salmon "burger" at Central Market Cafe and to say that I loved it is an understatement.  I've been itching to recreate it, not just because it's delicious, but because it seemed simple enough: salmon filet, wasabi mayo, erm I MEAN aioli, and seaweed salad.  This turned out to be easy peasy and, perhaps, even more delicious than the original.



salmon filet sandwich

4 salmon filets
4 burger buns (I used the same buns that I used for stuffed french toast)
2 T miso paste
2 T mirin
2 T soy sauce
1/2 t sesame oil


1 T wasabi paste (more or less, to taste)
1 t soy sauce
1 t lime juice
1/3 c mayo

maggi, to taste (optional)

seaweed salad

olive oil

1) Preheat oven to 300.  Cut burger buns in half and brush with olive oil.  Put the buns in the oven for ~15 minutes, or until they're lightly toasted.

2) While the buns are cooking, whisk together the miso paste, soy sauce, mirin, and sesame oil.  Coat salmon filets with this and let sit for 5-10 minutes, minimum.  You could also let the salmon marinate for longer if you're not, say, eating second dinner at 11:00 PM.

3) In a separate bowl, whisk together the wasabi paste, soy sauce, and lime juice.  Once it's all combined, add in the mayo and stir to combine.  Taste for seasoning.  If it needs more salt, add in a couple dashes of maggi (or you could just add in a bit more soy sauce).  Set aside.

4) Cook the salmon on the stovetop over medium-high heat for ~5 minutes on a side.  The salmon will flake when it's cooked through and be a lovely pink color on the inside.

5) Assemble by spreading a layer of the wasabi mayo on your freshly toasted buns and topping it with a good handful of seaweed salad.  (We got ours from CM because I'm all about ease of preparation right now).

Yes, that's a second sandwich on Colby's plate.   It's *that* good.