Salmon Cake Sandwiches with Watercress and Miso Dressing

Ingredients

• 1 Tbs. soy sauce
• 3 Tbs. white miso
• 3 medium scallions (white and green parts), thinly sliced
• ¾ lb. Cedar-Planked Salmon (or other leftover cooked salmon), skin removed, chopped into rough ¼-inch pieces
• 1 ¹/₃ cups panko; more as needed
• 1 Tbs. granulated sugar
• 1 ½ Tbs. canola oil
• + 10 more ingredients
• • 1 2-inch piece fresh ginger
  • 3 Tbs. mayonnaise; more as needed
  • Kosher salt and freshly ground black pepper
  • ¹/₃ cup canola oil
  • 2 cups trimmed watercress
  • 4 sesame egg twist rolls, split and toasted
  • 2 Tbs. mayonnaise
  • 1 ½ Tbs. Asian sesame oil
  • 2 Tbs. unseasoned rice vinegar
  • 1 large egg, beaten

Peel and finely grate the ginger. Squeeze the grated ginger with your fingertips over a small bowl to yield 2 tsp. ginger juice (discard the pulp). Add the miso, vinegar, sesame and canola oils, and sugar; whisk until the sugar dissolves. Set the dressing aside.

View full recipe at Fine Cooking