Barbecued Salmon Sandwiches

Name: Barbecued Salmon Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 1 chipotle in adobo, finely chopped; 2 Tbsps cider vinegar; 2 Tbsps finely chopped cilantro; 355 milliliters coleslaw mix; 1 teaspoons dry mustard; 1 garlic clove, minced; 4 hot dog buns, preferably brioche-style or split-top; 118 milliliters ketchup; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps mayonnaise; 59 milliliters finely chopped onion; 567 grams skin-on salmon fillets; 1 scallion, thinly sliced; 1 Tbsp vegetable oil; 1 teaspoon Worcestershire sauce

Barbecued Salmon Sandwiches is a dairy free and pescatarian main course. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 470 calories, 33g of protein, and 22g of fat each. If you have garlic clove, mayonnaise, mustard, and a few other ingredients on hand, you can make it. To use up the cider vinegar you could follow this main course with the Vinegar Pie as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

Light a grill. In a medium skillet, heat the oil.

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Cooking Oil

Equipment you will use

Frying Pan

Grill

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.

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Worcestershire Sauce

Chipotle Chiles

Ketchup

Mustard

Vinegar

Garlic

Onion

Transfer to a blender and puree until smooth. Scrape the barbecue sauce into a bowl.

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Barbecue Sauce

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Blender

Bowl

In a medium bowl, whisk the mayonnaise with the remaining 1 tablespoon of cider vinegar and season with salt and pepper.

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Salt And Pepper

Apple Cider Vinegar

Mayonnaise

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Whisk

Bowl

Add the coleslaw mix, cilantro and scallion and toss well.

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Coleslaw Mix

Cilantro

Green Onions

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.

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Salt And Pepper

Barbecue Sauce

Salmon

Toast

Roll

Fish

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Grill

Transfer the salmon to the buns and top with the slaw.

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Salmon

Roll

Serve, passing the remaining barbecue sauce at the table.

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Barbecue Sauce

Equipment

Ingredients

Servings:

chipotle in adobo, finely chopped 2Tbsps

cider vinegar 2Tbsps

finely chopped cilantro 355milliliters

coleslaw mix 1teaspoons

dry mustard 1

garlic clove, minced 4

hot dog buns, preferably brioche-style or split-top 118milliliters

ketchup 4servings

Kosher salt and freshly ground pepper 3Tbsps

mayonnaise 59milliliters

finely chopped onion 567grams

skin-on salmon fillets 1

scallion, thinly sliced 1Tbsp

vegetable oil 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon can be paired with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.