Email to Buny      

Salmon: BBQ Salmon & Chipotle Cole Slaw

Source of Recipe

Chef Daniel Mattrocce


List of Ingredients

CHIPOTLE COLE SLAW:
1/4 cup champagne wine vinegar
1/4 cup fresh lime juice
2 tablespoons Dijon mustard
1 1/3 tablespoons chipotle pepper in adobo, pureed
4 cloves garlic, chopped
1 1/2 cups olive oil
1/2 head green cabbage, shredded
1/2 head red cabbage, shredded
1/2 red bell pepper, julienne cut
1/4 red onion, sliced
1 large carrot, julienne cut
1 jalapeno, juliened
1/4 fennel bulb, julienne cut
1 teaspoon salt
1/4 teaspoon pepper
2 teaspoons sugar

SALMON:
4 salmon fillets (6 oz each)
olive oil, as needed
salt and pepper
1/2 cup favorite bbq sauce


Recipe

SLAW: To make chipotle vinaigrette, add first 5 ingredients into a food processor and puree until smooth. With the processor running, add the olive oil in a steady stream to emulsify the vinaigrette. Add salt and taste to adjust seasoning. Toss all of the vegetables together. Add the salt, pepper, sugar and chipotle vinaigrette. Toss to combine. Let cole slaw sit refrigerated overnight.

SALMON: Preheat oven to 400ºF. Season salmon with oil, salt and pepper. Brush with the barbecue sauce. Place salmon on an oiled baking sheet. Bake for 8 to 10 minutes. Remove from oven and brush once more with barbecue sauce. Serve with chipotle cole slaw. Yield: 4 servings.