Salmon sandwiches with miso and avocado-wasabi mayo

Ingredients:

• 3 tbsp. l. mirin or dry sherry
• 2 tablespoons white miso paste
• 2 tablespoons light brown sugar
• 1 tbsp sesame seeds
• 450 g wild salmon fillet, skinless, cut lengthwise into 4 pieces
• 0.5 cup mayonnaise
• 2-3 tsp. wasabi paste
• 1 tbsp. freshly squeezed lemon juice
• 1 avocado
• 4 long sandwich buns, cut in half lengthwise
• 2 cups watercress, tough stems trimmed
• 1 tbsp dark sesame oil
• 1 teaspoon soy sauce
• Half a large cucumber, peeled and thinly sliced

Preparation:

1. In a large shallow bowl, combine mirin, miso paste, brown sugar, and 1 tablespoon water; stir in sesame seeds. Add the salmon, turning to coat; cover and refrigerate for 1 hour or overnight.
2. Combine mayonnaise, wasabi paste, and lemon juice in a bowl. Dice the avocado and toss with the mayonnaise dressing; set aside.
3. Preheat the oven to broil. Place the buns, cut-side up, on a foil-lined baking sheet and toast for about 1 minute. Transfer to a plate and spread the cut sides with avocado mayonnaise.
4. Toss watercress with sesame oil, soy sauce and a little salt; spoon into buns.
5. Transfer the salmon to a baking sheet and brush with a little marinade. Grill until the salmon begins to brown, about 3 minutes. Flip the fish and continue grilling until cooked through, another 3-5 minutes. Arrange the fish on the buns and top with cucumber slices. Serve warm.