ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Sesame-Crusted Salmon Sandwich

Yield 4 servings (serving size: 1 sandwich)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.