Barbecued Salmon Sandwiches Recipe

Summary

Main Ingredient

Ingredients

 Vegetable oil1 Tablespoon
 Chopped onion1⁄4 Cup (4 tbs), finely chopped
 Garlic1 Clove (5 gm), minced
 Ketchup1⁄2 Cup (8 tbs)
 Chipotle in adobo1 , finely chopped
 Worcestershire sauce1 Teaspoon
 Dry mustard1⁄2 Teaspoon
 Cider vinegar2 Tablespoon
 Mayonnaise3 Tablespoon
 Ground pepper To Taste
 Kosher salt To Taste
 Coleslaw mix1 1⁄2 Cup (24 tbs)
 Chopped cilantro1 1⁄2 Tablespoon
 Scallion1 , thinly sliced
 Salmon fillets with skin20 Ounce (4 Piece, 5 Ounce Each)
 Hot dog buns4 (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.
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