This salmon sandwich is a perfect lunch with a little kick!
BBQ SALMON SANDWICH WITH JALAPENO SLAW
4 fillets salmon (skinless, 6 ounces each)
4 sesame seed hamburger buns
ASIAN BBQ SAUCE
1 tablespoon olive oil
1 red onion (chopped)
3 cloves garlic (chopped, or finely grated)
2 teaspoons fresh ginger (peeled and finely grated)
1/2 cup ketchup
2 tablespoons rice vinegar
2 tablespoons brown sugar
3 tablespoons soy sauce
1 teaspoon fish sauce
1 tablespoon spicy brown mustard
1 tablespoon Sriracha
1/2 orange (juice and zest)
1/4 cup rice vinegar
2 teaspoon sesame oil
2 tablespoons olive oil
1/3 cup pickled ginger (thinly sliced)
1 bunch cilantro (roughly chopped)
1/2 head Napa Cabbage (thinly sliced)
1-2 jalapenos (thinly sliced)
1 tablespoon black sesame seeds
Kosher salt and freshly ground black pepper (to taste)
For the BBQ Sauce: place a medium saucepan over medium heat and add the olive oil. Once hot, add the onion, garlic and ginger and saute until translucent. Add remaining ingredients, bring to a simmer and cook until thickened, about 10-15 minutes. Remove from heat and allow to cool. Blend sauce. Let cool to room temperature and store in refrigerator until ready to use.
Preheat a grill or grill pan to high heat.
Season salmon fillets with salt and pepper. Drizzle with olive oil. Grill salmon over high heat until almost completely cooked on one side, about 4-5 minutes. Flip and brush with Barbecue Sauce. Grill on the other side for one more minute. Remove salmon. Lightly toast the buns on the grill for a minute.
To serve, spread more BBQ sauce on the bun. Top bottom bun with a piece of salmon and some Jalapeno Slaw. Top with bun.
For the Jalapeno Slaw: in a large mixing bowl, add the rice wine vinegar, sesame oil, olive oil, pickled ginger and cilantro and whisk to combine. Add the Napa cabbage, jalapenos and sesame seeds, and toss to evenly coat. Season with salt to taste.
– If using a grill pan, preheat in the oven to ensure even heating!
– Don’t overcook fish! It will make your fish taste too fishy!