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BBQ Coho Salmon Sandwich

by Nikolai Nikitenko April 28, 2016

BBQ Coho Salmon Sandwich

Ingredients

Seasoned Alaska Salmon:
4 lbs. Alaska Salmon fillets, 4 to 5 oz. ea.
6 oz. vegetable oil
2 Tbsp. Kosher salt
1 Tbsp. freshly ground black pepper

Enchilada BBQ Sauce:
12 oz. enchilada sauce, prepared
10 oz. ketchup
2 oz. cider vinegar
1 ½ oz. Chipotle Peppers in Adobo Sauce,
   puréed, prepared
1 Tbsp. brown sugar
1 tsp. Kosher salt

Buttermilk Slaw Dressing:
6 oz. buttermilk
4 ½ oz. mayonnaise
1 ½ oz. Sour cream
1 tsp. cider vinegar
1 tsp. brown sugar
1 tsp. Kosher salt
½ tsp. onion powder
½ tsp. dry mustard
½ tsp. black pepper, fine

Buttermilk Slaw:
8 oz. Napa cabbage
4 oz. carrot, julienne
4 oz. red bell pepper, julienne
4 oz. celery, sliced thin on bias
3 oz. onion, red, sliced thin
1 oz. cilantro sprigs, fresh
12 oz. buttermilk Slaw Dressing

Assembly:
1 ea. Alaska Salmon fillet, 4 to 5 oz.
2 oz. Enchilada BBQ Sauce
1 ea. hamburger bun
3 oz. buttermilk Slaw
Cilantro sprigs, fresh, for garnish

Directions

Seasoned Alaska Salmon:

  1. Brush both sides of each fillet with 1 Tbsp. oil. Season with salt and pepper.
  2. Arrange fillets on a sheet pan or hotel pan. Refrigerate.


Enchilada BBQ Sauce:

  1. Combine all ingredients in a food processor or blender. Blend for 30 seconds, or until well combined.
  2. Pour sauce into squeeze bottles and refrigerate. Yield: approx. 24 oz.


Buttermilk Slaw Dressing:

  1. Combine all ingredients in a blender. Blend for 60 seconds, or until combined and frothy.
  2. Pour dressing into squeeze bottles and refrigerate. Yield: approx. 12 oz.


Buttermilk Slaw:

  1. Combine all ingredients except the dressing in a large bowl. Toss to combine.
  2. Store slaw in a container with a tight fitting lid and refrigerate.
  3. To dress Slaw: In a small stainless steel bowl, combine 2 oz. slaw with 1 oz. Buttermilk Dressing. Toss to combine. Yield: approx. 36 oz.


Assembly:

  1. Brush top of salmon fillet with 1 oz. of BBQ sauce. Place salmon sauce-side down on a hot grill. Brush bottom side of fillet with remaining sauce. Grill for 2 to 3 minutes, depending on grill temperature. Turn salmon over and grill for 3 to 4 minutes, or until internal temperature reaches 145°F.
  2. Open bun and toast on the griddle or under the broiler.
  3. Assemble each sandwich in this order: Arrange Buttermilk Slaw on toasted bun bottom. Place grilled salmon fillet on top of slaw. Garnish with cilantro sprigs. Lean bun crown against salmon.




Nikolai Nikitenko
Nikolai Nikitenko

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