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