Product(s):
OCEAN CATCH CANADIAN BONELESS SKIN-ON SOCKEYE SALMON FILLET, SASHIMI GRADE (4 PIECES, 400G)
Preparation Time: 25 mins / Cook: 15 mins / Serving: 4
Ingredients:
1 x OCEAN CATCH CANADIAN BONELESS SKIN-ON SOCKEYE SALMON FILLET, SASHIMI GRADE (4 PIECES, 400G)
12 oz coleslaw mix with dressing
½ cup barbecue sauce, divided
2 tbsp garlic puree
1 tbsp olive oil
4 pretzel buns, split
Method:
1. Preheat BBQ grill to medium-high heat; grease grate well. Prepare coleslaw with dressing and chill while waiting for BBQ to heat up.
2. Whisk together 1/4 cup barbecue sauce, garlic base & oil. Place salmon skin side down on grill; brush barbecue sauce mixture over top. Grill for 5 to 7 minutes or until well marked. Flip fish over; grill for 3 to 5 minutes or until salmon just starts to flake when tested. Meanwhile, grill buns for 30 to 60 seconds or until lightly toasted.
3. Transfer salmon to bowl; remove skin. Flake salmon into large chunks; toss with remaining barbecue sauce.
4. Sandwich pulled salmon and some of the coleslaw in buns. Serve with remaining coleslaw on the side.
OCEAN CATCH CANADIAN BONELESS SKIN-ON SOCKEYE SALMON FILLET, SASHIMI GRADE (4 PIECES, 400G)
Preparation Time: 25 mins / Cook: 15 mins / Serving: 4
Ingredients:
1 x OCEAN CATCH CANADIAN BONELESS SKIN-ON SOCKEYE SALMON FILLET, SASHIMI GRADE (4 PIECES, 400G)
12 oz coleslaw mix with dressing
½ cup barbecue sauce, divided
2 tbsp garlic puree
1 tbsp olive oil
4 pretzel buns, split
Method:
1. Preheat BBQ grill to medium-high heat; grease grate well. Prepare coleslaw with dressing and chill while waiting for BBQ to heat up.
2. Whisk together 1/4 cup barbecue sauce, garlic base & oil. Place salmon skin side down on grill; brush barbecue sauce mixture over top. Grill for 5 to 7 minutes or until well marked. Flip fish over; grill for 3 to 5 minutes or until salmon just starts to flake when tested. Meanwhile, grill buns for 30 to 60 seconds or until lightly toasted.
3. Transfer salmon to bowl; remove skin. Flake salmon into large chunks; toss with remaining barbecue sauce.
4. Sandwich pulled salmon and some of the coleslaw in buns. Serve with remaining coleslaw on the side.
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Aussie Meat
Author
Aussie Meat is The Australian Meat Brand. We deliver Premium Quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.