Place fish in a 13 x 9-inch baking dish coated with cooking spray. Drizzle with olive oil; sprinkle with 1/8 teaspoon salt and black pepper. Bake at 450° for 8 minutes or until desired degree of doneness.
Combine remaining 1/8 teaspoon salt, cucumber, and next 4 ingredients (through red pepper). Place one fillet on each of 4 bread slices; top with 1/4 cup sauce, 2 tablespoons watercress, and 1 bread slice.
Sustainable Choice: Wild Alaskan salmon is available for a few months. If unavailable, buy frozen Alaskan salmon.
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What a great idea! I used dark rye bread and only 3.5 oz leftover roasted salmon per sandwich--which was plenty. I just reheated the salmon for 45 seconds in the microwave and toasted the bread because it's February and a hot lunch is preferable. Also used arugula instead of watercress. Really satisfying with a small salad of romaine and orange slices.
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