Ingredients
- Seasoned Alaska Salmon:
- 4 lbs. 4 lbs. Alaska Salmon fillets, 4 to 5 oz. ea.
- 6 oz. 6 oz. vegetable oil
- 2 Tbsp. 2 Tbsp. Kosher salt
- 1 Tbsp. 1 Tbsp. freshly ground black pepper
- Enchilada BBQ Sauce:
- 12 oz. 12 oz. enchilada sauce, prepared
- 10 oz. 10 oz. ketchup
- 2 oz. 2 oz. cider vinegar
- 1 1/2 oz. 1 1/2 oz. Chipotle Peppers in Adobo Sauce,
- pured, prepared
- 1 Tbsp. 1 Tbsp. brown sugar
- 1 tsp. 1 tsp. Kosher salt
- Buttermilk Slaw Dressing:
- 6 oz. 6 oz. buttermilk
- 4 1/2 oz. 4 1/2 oz. mayonnaise
- 1 1/2 oz. 1 1/2 oz. Sour cream
- 1 tsp. 1 tsp. cider vinegar
- 1 tsp. 1 tsp. brown sugar
- 1 tsp. 1 tsp. Kosher salt
- 1/2 tsp. 1/2 tsp. onion powder
- 1/2 tsp. 1/2 tsp. dry mustard
- 1/2 tsp. 1/2 tsp. black pepper, fine
- Buttermilk Slaw:
- 8 oz. 8 oz. Napa cabbage
- 4 oz. 4 oz. carrot, julienne
- 4 oz. 4 oz. red bell pepper, julienne
- 4 oz. 4 oz. celery, sliced thin on bias
- 3 oz. 3 oz. onion, red, sliced thin
- 1 oz. 1 oz. cilantro sprigs, fresh
- 12 oz. 12 oz. buttermilk Slaw Dressing
- Assembly:
- 1 ea. 1 ea. Alaska Salmon fillet, 4 to 5 oz.
- 2 oz. 2 oz. Enchilada BBQ Sauce
- 1 ea. 1 ea. hamburger bun
- 3 oz. 3 oz. buttermilk Slaw
- Cilantro sprigs, fresh, for garnish
Servings:
Units:
Instructions
- Seasoned Alaska Salmon:
- Brush both sides of each fillet with 1 Tbsp. oil. Season with salt and pepper.
- Arrange fillets on a sheet pan or hotel pan. Refrigerate.
- Enchilada BBQ Sauce:
- Combine all ingredients in a food processor or blender. Blend for 30 seconds, or until well combined.
- Pour sauce into squeeze bottles and refrigerate. Yield: approx. 24 oz.
- Buttermilk Slaw Dressing:
- Combine all ingredients in a blender. Blend for 60 seconds, or until combined and frothy.
- Pour dressing into squeeze bottles and refrigerate. Yield: approx. 12 oz.
- Buttermilk Slaw:
- Combine all ingredients except the dressing in a large bowl. Toss to combine.
- Store slaw in a container with a tight fitting lid and refrigerate.
- 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:
- 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 145F.
- Open bun and toast on the griddle or under the broiler.
- 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.
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