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Barbecued Salmon Sandwiches

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Ingredients
  Vegetable oil 1 Tablespoon
  Chopped onion 1⁄4 Cup (4 tbs), finely chopped
  Garlic 1 Clove (5 gm), minced
  Ketchup 1⁄2 Cup (8 tbs)
  Chipotle in adobo 1 , finely chopped
  Worcestershire sauce 1 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Cider vinegar 2 Tablespoon
  Mayonnaise 3 Tablespoon
  Ground pepper To Taste
  Kosher salt To Taste
  Coleslaw mix 1 1⁄2 Cup (24 tbs)
  Chopped cilantro 1 1⁄2 Tablespoon
  Scallion 1 , thinly sliced
  Salmon fillets with skin 20 Ounce (4 Piece, 5 Ounce Each)
  Hot dog buns 4 (Preferably Brioche Style Or Split Top)
Directions

1. Light a grill. In a medium skillet, heat the oil. Add the onion and garlic and cook over moderate heat until tender, about 4 minutes. Reduce the heat to low and stir in the ketchup, chipotle, Worcestershire, dry mustard and 1 tablespoon of the vinegar and cook for 1 minute, until warm. Transfer to a blender and puree until smooth. Scrape the barbecue sauce into a bowl.
2. In a medium bowl, whisk the mayonnaise with the remaining 1 tablespoon of cider vinegar and season with salt and pepper. Add the coleslaw mix, cilantro and scallion and toss well.
3. Season the salmon with salt and pepper and grill skin side up over moderately high heat for 3 minutes. Turn and brush with the barbecue sauce. Grill until the skin is crisp and the fish is just cooked through, 4 minutes longer. Toast the buns on the grill.
4. Transfer the salmon to the buns and top with the slaw.

Recipe Summary

Method: 
Barbecue
Dish: 
Sandwich
Ingredient: 
Salmon

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