Cut salmon into four pieces, lightly season and brush with sesame oil. Halve avocado and scoop out flesh. Mash with wasabi, lemon juice and
Heat a heavy or non-stick frying pan and cook salmon 40 seconds over a high heat, then turn and cook a further 30 seconds. The salmon will be pink, almost raw inside. If you prefer it cooked more, turn heat to medium and cook up to 2 minutes on each side.
Split the buns and spread with avocado mash on both tops and bottoms. Place watercress on the bottoms, then two pieces of salmon, then finally the onion and replace the tops.
© 2003 Peter Gordon. All rights reserved.