Lunch
Pulled salmon sandwich
4-6
Portions
Ingredients
- 2 packs of MOWI salmon fillets
- 4 Brioche or soft rolls cut in half and grilled or toasted (optional)
- 2 tbsp BBQ rub (please see below recipe)
- BBQ sauce good quality shop bought bottle or see attached recipe
- ½ small Red Cabbage (around 150g) – quartered then finely shredded
- 1 bulb Fennel halved quartered then finely shredded
- ½ Red onion
- 2-3 tbsp Mayonnaise
- Pinch of Salt & Pepper (to taste)
- 1½ tbsp Cider vinegar (or the juice of a ½ lime)
- 1 large Carrot – julienned
BBQ Rub Ingredients
- 2 tsp Smoked Paprika
- ½ tsp Garlic Powder
- 1 tsp Dried Oregano
- ½ tsp Cayenne Pepper (ground)
- ½ tsp Black Pepper (ground)
- 1 tsp Cumin (ground)
- 1 tsp Salt
BBQ Sauce Ingredients
- 150g Tomato Ketchup
- 100g Cider Vinegar
- 100g Demerara Sugar
- 1-2 tbsp Sriracha Chilli Sauce (depending on how spicy you like it)
- 2 tbsp Worcestershire Sauce
- 100g 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 coats the vegetables).
- Remove the salmon from the fridge and place the salmon portions (skin side down) on a baking tray. Place 1 tbsp of BBQ sauce over each salmon potion. Cook at 150°c fan for 30 minutes or until the salmon is cook through.
- When the salmon is ready remove from the oven and leave to cool for a minutes. Then gently lift the salmon from the skin and place in a bowl (discarding the salmon skin). With two forks shred the salmon . If the salmon looks a little dry add another tbsp of BBQ sauce and mix through the salmon.
- 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 Method
- Mix all ingredients together
- Store in an airtight container
BBQ Sauce Method
- 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 (thicken but not too thick) consistency.
- Cool down and store in fridge for up to 1 week. Alternatively freeze for 1 month.
Ingredients
- 2 packs of MOWI salmon fillets
- 4 Brioche or soft rolls cut in half and grilled or toasted (optional)
- 2 tbsp BBQ rub (please see below recipe)
- BBQ sauce good quality shop bought bottle or see attached recipe
- ½ small Red Cabbage (around 150g) – quartered then finely shredded
- 1 bulb Fennel halved quartered then finely shredded
- ½ Red onion
- 2-3 tbsp Mayonnaise
- Pinch of Salt & Pepper (to taste)
- 1½ tbsp Cider vinegar (or the juice of a ½ lime)
- 1 large Carrot – julienned
BBQ Rub Ingredients
- 2 tsp Smoked Paprika
- ½ tsp Garlic Powder
- 1 tsp Dried Oregano
- ½ tsp Cayenne Pepper (ground)
- ½ tsp Black Pepper (ground)
- 1 tsp Cumin (ground)
- 1 tsp Salt
BBQ Sauce Ingredients
- 150g Tomato Ketchup
- 100g Cider Vinegar
- 100g Demerara Sugar
- 1-2 tbsp Sriracha Chilli Sauce (depending on how spicy you like it)
- 2 tbsp Worcestershire Sauce
- 100g Apple Juice
