Toasted Teriyaki Salmon Buns with Wasabi Mayo

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Toasted Teriyaki Salmon Buns with Wasabi Mayo
  • Prep Time: 15
  • Total Time: 30
  • Servings: 2.0
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About this Recipe

Toasted Teriyaki Salmon served on a freshly toasted bun and layered with spicy wasabi mayo. Serve with a fresh cucumber salad and enjoy!

Ingredients

2 (6 oz/170 g) Salmon fillets
.5 cup (125 mL) Teriyaki sauce
2 tbsp (30 mL) Canola oil
2 Dempster® Deluxe Hamburger Buns
3 Green onions, thinly sliced
WASABI MAYO:
.25 cup (60 mL) Mayonnaise
1 tbsp (15 mL) Rice vinegar
1 tsp (5 mL) Wasabi paste
1 tsp (5 mL) Sesame oil
CUCUMBER SALAD:
1 English cucumber
2 tbsp (30 mL) Chopped red pepper
2 tbsp (30 mL) Rice vinegar
1 tsp (5 mL) Sesame oil
Salt and pepper

Directions

PLACE salmon fillets with teriyaki sauce in a re-sealable plastic bag and marinade for 10 minutes.

PREHEAT panini grill to 375°F (190°C).

HEAT oil in a small skillet. Add salmon and cook for 2-3 minutes per side, basting frequently. Remove from heat.

ASSEMBLE sandwiches by sprinkling the bottom half of each bun with half the green onions. Place a cooked salmon fillet on top and sprinkle with remaining green onions. Cover with bun tops. Place sandwiches in panini grill, press and grill until buns are evenly toasted, about 5-6 minutes. Cut in half and serve with wasabi mayo and cucumber salad.

WASABI MAYO:
WHISK together all ingredients and serve with salmon sandwiches and cucumber salad.

CUCUMBER SALAD:
SLICE cucumber lengthwise into long ribbons using a “Y” shaped vegetable peeler. Discard the center with the seeds. Place ribbons in a bowl with red peppers and toss with rice vinegar, sesame oil, salt and pepper.



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