Sesame-Crusted Salmon Sandwich

• 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

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; saute 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.

hoisin sauce, soy sauce, dark sesame oil, salmon, sesame seeds, salt, black pepper, cooking spray, submarine rolls, trimmed watercress, tomato, alfalfa sprouts

Taken from www.myrecipes.com/recipe/sesame-crusted-salmon-sandwich (may not work)