Prep 30 mins
Cook 7 mins
Grilled salmon topped with a smoky, crunchy slaw mix. From Food and Wine with adaptations.
- 1 tablespoon vegetable oil
- 1⁄4 cup finely chopped onion
- 1 garlic clove, minced
- 1⁄2 cup ketchup
- 1 chipotle chile in adobo, finely chopped
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon dry mustard
- 2 tablespoons cider vinegar, divided
- 3 tablespoons mayonnaise
- kosher salt & freshly ground black pepper
- 1 1⁄2 cups coleslaw mix
- 1 1⁄2 tablespoons cilantro, finely chopped
- 1 scallion, thinly sliced
- 4 (5 ounce) salmon fillets
- salt and pepper (or Cajun seasoning blend)
- 4 hamburger buns (or pistolettes)
- Light a grill. In a medium skillet, heat the oil. Add the onion and garlic and cook over moderate heat until tender, about 4 minutes. Reduce the heat to low and stir in the ketchup, chipotle, Worcestershire, dry mustard and 1 tablespoon of the vinegar and cook for 1 minute, until warm. Transfer to a blender and puree until smooth. Scrape the barbecue sauce into a bowl.
- In a medium bowl, whisk the mayonnaise with the remaining 1 tablespoon of cider vinegar and season with salt and pepper. Add the coleslaw mix, cilantro and scallion and toss well.
- Season the salmon with salt and pepper (or Cajun seasoning blend) and grill skin side up over moderately high heat for 3 minutes. Turn and brush with the barbecue sauce. Grill until the skin is crisp and the fish is just cooked through, about 4 minutes longer. (Note: After grilling, if you don't like the skin, peel it off.) Toast the buns on the grill.
- Transfer the salmon to the buns and top with the slaw. Serve, passing the remaining barbecue sauce at the table.