Pulled salmon sandwich

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Pulled salmon sandwich
  • Serves 4
  • Prep Time: 10 mins
  • Cook Time: 30 - 60 mins

Ingredients

  • 2 pack Mowi raw salmon portions
  • 4 Brioche or soft rolls cut in half and grilled or toasted (optional)
  • 150g Red cabbage – quartered then Finely shredded – ½ small cabbage
  • 1 bulb Fennel halved quartered then Finely shredded
  • ½ Red onion
  • 2-3 tbsp Mayonnaise
  • Salt & pepper – pinch to taste
  • 1½ tbsp Cider vinegar (or the juice of a ½ lime)
  • 1 Carrots – julienne – 1 large carrot
  • 2 tbsp BBQ rub (please see below recipe)
  • BBQ sauce (good quality shop bought bottle or see below recipe)
  • For BBQ rub:
  • Smoked paprika
  • Garlic powder
  • dried oregano
  • Cayenne pepper ground
  • Black pepper ground
  • Cumin ground
  • Salt
  • For BBQ sauce:
  • Tomato ketchup
  • Cider vinegar
  • Demerara sugar
  • Sriracha chilli sauce
  • Worcestershire sauce
  • Apple juice

Method

  1. 1

    For BBQ Rub: Mix all ingredients together and store in an airtight container

  2. 1

    For BBQ Sauce: Place all the ingredients into a sauce pan. Bring to the boil then reduce to a simmer and cook for about 20 minutes or until the sauce becomes a syrupy consistency. Cool down and store in fridge for up to 1 week. Alternatively freeze for 1 month

  3. 1

    Rub the salmon portions (all over) with the BBQ rub then cover and leave in the fridge for at least 1 hour.

  4. 2

    Next make the slaw. Place the carrot, fennel, red cabbage and onion in a bowl. Season with salt & pepper and 1½ tbsp of vinegar and mix together. Add the mayonnaise (the mayonnaise should just coat the vegetables).

  5. 3

    Remove the salmon from the fridge and place the salmon portions (skin side down) onto baking tray. Place 1 tbsp of BBQ sauce over each salmon portion. Cook at 150°c fan for 30 minutes or until the salmon is cooked through.

  6. 4

    When the salmon is ready remove from the oven and leave to cool for a minutes or too. Gently lift the salmon from the skin and place in a bowl (discarding the salmon skin). With two forks shred the salmon .Taste the salmon and if required, adjust the seasoning and add a touch more BBQ sauce

  7. 5

    Divide the salmon between the rolls and top with slaw.

  8. 6

    Serve with sweet potato fries, corn on the cob and any leftover slaw

Comments

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Pulled salmon sandwich