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.
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
4 (3-ounce) submarine rolls, split
2 cups trimmed watercress (about 1 bunch)
8 (1/4-inch-thick) slices tomato
1 cup alfalfa sprouts
How to Make It
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.