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Grilled Salmon Sandwiches Recipe

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Easy and delicious way to serve salmon with a hint of heat.

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SERVINGS

Ingredients

1 tablespoon olive oil
1/4 cup chopped onion
1 clove garlic, minced
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1 tablespoon balsamic vinegar
1 tablespoon cider vinegar
3 tablespoons mayo
1 1/2 cups coleslaw mix
1 1/2 tablespoons cilantro, finely chopped
1 1/2 teaspoons fresh rosemary, chopped
1/2 lemon, juiced
4 slices lemon
1 can chipotle in adobe sauce
1 green onion
4 skin on salmon fillets
4 large round
2 teaspoons fresh thyme, chopped
4 large, round buns
salt and pepper

Container:medium bowl, medium skillet

Directions

PREP

15 mins

COOK

10 mins

READY IN

25 mins

Start grill to medium heat.
In skillet, heat oil, add onion and garlic; cook over medium heat until tender (about 5 minutes). Reduce heat to low, stir in ketchup, chipotle, Worcestershire sauce, mustard and balsamic vinegar; cook for one minute, stirring to blend. Set aside in a small bowl. *You can serve like this, warmed, or put into a blender and purée until smooth.
In medium bowl whisk mayo with cider vinegar, thyme and season with salt and pepper. Pour over coleslaw, mix with cilantro and scallions; toss well.
Place 4 fillets on plate, skin side down. Drizzle olive oil over all. Sprinkle with rosemary and saeson with salt and pepper. Squeeze 1/2 fresh lemon juice over the fillets, cut 4 thin slices and place on top.
Place fillets, skin side down, directy on the grill for approximately 10 minutes (until no longer pink in center, flakes easily). Brush with BBQ sauce; do not flip. Remove from grill.
Lightly toast buns on grill.
Place 1 fillet on each bun; top with coleslaw mixture. Serve with extra BBQ sauce on the side.

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