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A MARIO BATALI RECIPE

SIDELINE SALMON SANDWICH

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Ingredients

Serves 4 people

For the barbecue sauce

Extra virgin olive oil

1 red onion, chopped

3 cloves Garlic, minced

2 tablespoons chipotle in adobo

1 tablespoon honey

2 teaspoons worcestershire sauce

1 tablespoon whole grain mustard

½ cup ketchup

1 tablespoon apple cider vinegar

Salt to taste

Pepper to taste

 

4 (6 ounce) skinless salmon fillets

 

For the cucumber radish slaw

1 English cucumber, thinly sliced

1 bunch radishes, thinly sliced

4 scallions, thinly sliced on a bias

½ cup cilantro, roughly chopped

½ head red cabbage, thinly sliced

2 tablespoons apple cider vinegar

1 tablespoon honey

¾ cup extra virgin olive oil

Salt to taste

Pepper to taste

4 sesame brioche buns

Directions

Heat a grill or grill pan to medium high heat.

 

For the Barbecue Sauce

Heat a medium sauce pot with olive oil to coat the bottom of the pot. Sauté onion until translucent. Add garlic and cook until fragrant. Stir in remaining ingredients. Simmer for 10 minutes. Remove from heat, transfer to a blender and puree if desired.

 

For the salmon

Preheat a grill or grill pan to medium-high heat.

 

Season salmon generously with salt and pepper. Grill over high heat about 3 to 4 minutes. Flip and brush with barbecue sauce. Grill until opaque, about 2 to 3 minutes. Remove salmon, and toast the buns on the grill for a minute.

 

For the cucumber radish slaw

In a large bowl, combine first 5 ingredients of slaw. In a small bowl, whisk together remaining ingredients. Pour the vinaigrette over the slaw and toss everything to coat, and taste for seasoning.

 

Place a piece of salmon on a toasted bun, top with barbecue sauce and a big scoop of the cucumber radish slaw.

 

Serve immediately.

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