

BBQ
Pulled salmon sandwich
30 mins to 1 hour
Cooking
4
Portions

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

Method
- Rub the salmon portions (all over) with the BBQ rub then cover and leave in the fridge for at least 1 hour.
- 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).
- 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.
- 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
- Divide the salmon between the rolls and top with slaw.
- Serve with sweet potato fries, corn on the cob and any leftover slaw
BBQ Rub
- Mix all ingredients together and store in an airtight container
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

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