Salmon Cake Sandwiches with Watercress and Miso Dressing

Salmon Cake Sandwiches with Watercress and Miso Dressing
Photo by Scott Phillips


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

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


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