Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Yunhee Kim

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

Season the salmon with salt and pepper 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, 4 minutes longer. Toast the buns on the grill.

Step 4    

Transfer the salmon to the buns and top with the slaw. Serve, passing the remaining barbecue sauce at the table.

Suggested Pairing

Spicy cru Beaujolais, such as a Juliénas.

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