Pulled salmon sandwich
Pulled salmon sandwich

BBQ

Pulled salmon sandwich

30 mins to 1 hour

Cooking

4

Portions

Mowi Scottish Salmon Fillets
Buy at

Subject to store availability

Ingredients

  • Mowi raw salmon portions – 2 pack
  • Brioche or soft rolls cut in half and grilled or toasted (optional) – 4
  • BBQ rub (please see below recipe) – 2 tbsp
  • BBQ sauce (good quality shop bought bottle or see attached recipe) –
  • Red cabbage – quartered then Finely shredded – ½ small cabbage (around 150g)
  • Fennel halved quartered then Finely shredded – 1 bulb
  • Red onion – ½ onion
  • Mayonnaise – 2-3 tbsp
  • Salt & pepper – pinch to taste
  • Cider vinegar (or the juice of a ½ lime) – 1½ tbsp
  • Carrots – julienne – 1 large carrot

BBQ rub

  • Smoked paprika
  • Garlic powder
  • dried oregano
  • Cayenne pepper ground
  • Black pepper ground
  • Cumin ground
  • Salt

BBQ sauce

  • Tomato ketchup
  • Cider vinegar
  • Demerara sugar
  • Sriracha chilli sauce
  • Worcestershire sauce
  • Apple juice
Pulled salmon sandwich

Method

  1. Rub the salmon portions (all over) with the BBQ rub then cover and leave in the fridge for at least 1 hour.
  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).
  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.
  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
  5. Divide the salmon between the rolls and top with slaw.
  6. Serve with sweet potato fries, corn on the cob and any leftover slaw

BBQ Rub

  1. Mix all ingredients together and store in an airtight container

BBQ Sauce

  1. 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.
  2. Cool down and store in fridge for up to 1 week. Alternatively freeze for 1 month
Mowi Scottish Salmon Fillets
Buy at

Subject to store availability

Ingredients

  • Mowi raw salmon portions – 2 pack
  • Brioche or soft rolls cut in half and grilled or toasted (optional) – 4
  • BBQ rub (please see below recipe) – 2 tbsp
  • BBQ sauce (good quality shop bought bottle or see attached recipe) –
  • Red cabbage – quartered then Finely shredded – ½ small cabbage (around 150g)
  • Fennel halved quartered then Finely shredded – 1 bulb
  • Red onion – ½ onion
  • Mayonnaise – 2-3 tbsp
  • Salt & pepper – pinch to taste
  • Cider vinegar (or the juice of a ½ lime) – 1½ tbsp
  • Carrots – julienne – 1 large carrot

BBQ rub

  • Smoked paprika
  • Garlic powder
  • dried oregano
  • Cayenne pepper ground
  • Black pepper ground
  • Cumin ground
  • Salt

BBQ sauce

  • Tomato ketchup
  • Cider vinegar
  • Demerara sugar
  • Sriracha chilli sauce
  • Worcestershire sauce
  • Apple juice

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