Sesame-Crusted Salmon Sandwich

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This updated version of a fish sandwich is full of peppery watercress sprigs and crispy sprouts. A drizzle of hoisin sauce, a sweet-and-spicy Asian condiment made with soybeans, garlic, and spices, adds a vibrant accent. You can find the sauce in the Asian section of your supermarket.
4 servings (serving size: 1 sandwich)


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2 tablespoons hoisin sauce
4 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
4 (6-ounce) skinned tail-end salmon fillets (1/2 inch thick)
4 teaspoons sesame seeds
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 (3-ounce) submarine rolls, split
2 cups trimmed watercress (about 1 bunch)
8 (1/4-inch-thick) slices tomato
1 cup alfalfa sprouts


Combine first 3 ingredients in a small bowl; set aside. Sprinkle fillets with sesame seeds, salt, and pepper, pressing mixture gently into fillets. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add fillets; sauté 4 minutes on each side or until fish flakes easily when tested with a fork.

Spread hoisin mixture evenly on top half of each roll. Arrange 1/2 cup watercress and 2 tomato slices over bottom halves of rolls; top each with a fillet and 1/4 cup sprouts. Cover with tops of rolls.

Created date

June 2000

Nutritional Information

Calories 565
Caloriesfromfat 28 %
Fat 17.4 g
Satfat 3 g
Monofat 7.8 g
Polyfat 4.5 g
Protein 44.4 g
Carbohydrate 54.2 g
Fiber 3.6 g
Cholesterol 112 mg
Iron 3.4 mg
Sodium 998 mg
Calcium 80 mg