Wasabi Mayo Salmon And Avocado Sandwich Recipes

ASIAN GRILLED SALMON SANDWICH WITH A WASABI MAYO

Steps:

• Mayonnaise -- Whether you use the paste or use the powder, both work well. Using the powder, just mix the powder and water together to make a paste and then add to the mayonnaise. Put in the refrigerator until ready to use. This can easily be made well in advance.
• Salmon Marinade -- I like this to marinade 1-2 hours, but not much longer; even 30 minutes would give you a nice flavor. Mix the soy sauce, olive oil, ginger and garlic in a large baggie and add the salmon. Seal the bag and toss well to coat all the salmon. Just let it marinade.
• Cucumbers and Onions -- In a small bowl, add the cucumbers, onions and the rice wine vinegar. NOTE: Some like the onions and cucumbers a bit sweeter so just add a bit of sugar. Also, if you use white wine vinegar vs rice wine vinegar, it isn't as sweet, so you may want to add a bit more sugar to sweeten it. Just let them set at room temperature as the salmon marinates. These also can be done ahead of time. They would be fine made the day before.
• Grilling -- First, make sure to take the salmon out of refrigerator to take the chill off. As I mentioned, this is really best made on the outside grill, but even a inside grill pan would be fine. If you don't have either, just use a saute pan. Season your grill or pan with a little nonstick spray and bring to medium high to high heat. Make sure to also season your salmon with a little pepper and grill on each side 4-5 minutes. I prefer to put the flesh side down first and then flip it over, brush with some of the marinade and continue to cook another 4-5 minutes. You want the salmon to be fork tender. Remove from the grill and set to the side as you put your sandwiches together. Simply use a fork and pull the fillet off the skin.
• Rolls -- As the sandwich is grilling, I like to lightly toast the rolls. No need for butter or oil.
• Sandwich -- Spread a little of the wasabi mayo on each of the rolls (top and bottom), then add the arugula, salmon and finish with the cucumber onion salad.
• Serve -- Serve with some Asian slaw or a nice fresh citrus salad. This is a hearty sandwich and it is a great lunch sandwich or even a great light dinner. ENJOY!
• Note: If you have any of the cucumbers left over. They will stay a few days in your fridge just fine and they are great on roast beef, ham, chicken sandwiches or are wonderful over grilled fish. Or toss with some romaine and some other fresh ingredients for a nice kick to your salad.

OPEN-FACED SALMON SANDWICHES WITH AVOCADO-WASABI SPREAD

Steps:

• Fill a saucepan wide enough to hold salmon with 2 1/2 inches cold water. Stir in 1/4 cup lemon juice, the celery, parsley, and 2 teaspoons salt. Bring to a boil; reduce heat. Add salmon, skin side down. Cover, and simmer until salmon is just cooked through, 10 to 12 minutes. Transfer salmon to a plate, and let cool 20 minutes. Discard poaching liquid. Flake salmon into large pieces.
• Put avocado, wasabi paste, and remaining 3/4 teaspoon lemon juice into a food processor, and season with salt; puree. Transfer to a small bowl, and cover tightly with plastic wrap, pressing wrap directly onto the surface. Refrigerate until ready to use (up to 30 minutes).
• Preheat oven to 425 degrees. Cut baguette in half crosswise, and trim crust from sides; cut each half lengthwise into three 1/2-inch-thick slices. Arrange, flat side down, in a single layer on a baking sheet. Toast in oven until lightly golden, about 7 minutes. Let cool 10 minutes. Spread each bread slice with about 2 tablespoons avocado-wasabi mixture, and top with salmon and sprouts.

SMOKED SALMON WITH AVOCADO AND WASABI CREAM CHEESE FINGER SANWICHES

Steps:

• Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
• Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
• Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.

WASABI MAYO SALMON AND AVOCADO SANDWICH

Steps:

• 1. Remove skin from salmon fillet and cut into small bite size. Put into a bowl and sprinkle salt and black pepper.
• 2. Make sauce. In a bowl, mix together mayonnaise, soy sauce and wasabi paste.
• 3. Put enough peanut oil to deep-fry salmons into a work or fry pan and turn on the heat.
• 4. In a bowl, stir together rice flour and cornstarch. Coat salmons and deep fry salmons until crisp and cooked through. Drain on paper towels.
• 5. Put the salmons into the sauce bowl and toss to coat. Fold in sliced almond. Set aside.
• 6. Slice avocado thinly. In a skillet, melt butter over medium heat and sauté avocadoes for 1-2 minutes. Season with salt and black pepper.
• 7. On the bottom of croissant, place avocados, then salmons. Put the top of croissant to close the sandwich