Pulled salmon sandwich
Pulled salmon sandwich

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

 

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 coats the vegetables).
  3. 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.
  4. 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.
  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 Method

  1. Mix all ingredients together
  2. Store in an airtight container

BBQ Sauce Method

  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 (thicken but not too thick) consistency.
  2. 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

 

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