Salmon Cake Sandwiches with Watercress and Miso Dressing

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

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network