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Honey Barbecue Pulled Salmon Burgers

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16464-Honey-BBQ-pulled-salmon-burger

Instructions

  1. Creamy Coleslaw: Whisk together mayonnaise, vinegar, mustard, dill, honey, garlic, salt and pepper. Add cabbage and toss to coat. Cover and refrigerate for 10 minutes.
  2. Preheat barbecue to medium-high. Whisk together barbecue sauce and honey. Transfer 1/3 cup of barbecue sauce mixture to bowl and set aside.
  3. Pulled Salmon: Pat salmon dry with paper towel. Brush with oil and season with salt and pepper. Place salmon, skin side up, on preheated greased grill. Grill for 3 to 4 minutes or until grill-marked. Turn salmon and brush with remaining barbecue sauce mixture. Close lid and grill 5 to 6 minutes more or until fish flakes easily when pierced with a fork. Remove from grill and let rest for 5 minutes.
  4. Remove salmon skin and discard; using fork, flake salmon into large chunks. Toss with reserved barbecue sauce.
  5. Sandwich salmon mixture, cheese slices and Creamy Coleslaw between buns.

Tip:

If desired, add thinly sliced red onion and pickled jalapenos to sandwiches.

 

Ingredients

  • Creamy Coleslaw:
  • 1/4 cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 4 tsp Dijon mustard
  • 1 tbsp finely chopped fresh dill
  • 1 tsp Wholesome Organic Honey
    Wholesome-Organic-Honey
    Organic Honey
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  • 1 clove garlic, minced
  • 1/4 tsp each salt and pepper
  • 4 cups shredded cabbage
  • Pulled Salmon:
  • 1/2 cup barbecue sauce
  • 1/4 cup Wholesome Organic Honey
    Wholesome-Organic-Honey
    Organic Honey
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  • 4 skin-on salmon fillets, approx. 4 oz each
  • 4 tsp olive oil
  • 1/4 tsp each salt and pepper
  • 4 whole-wheat hamburger buns, toasted
  • 4 thick slices smoked Cheddar cheese

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