Shredded BBQ Salmon on a Croissant
Salmon is nearly impossible to screw up, it’s very forgiving! Its oily pinkish-orange flesh and skin keeps it moist, making it a versatile fish, whatever the cooking method.
It was time for a change-up, time to come up with something different, and this totally blew me away on the first bite. It was truly delicious!
Could be because I like shredded meat and barbecue sauce in a sandwich, think pulled pork/shredded chicken ~ so now shredded salmon is added to my list of favorites.
Bill cooked a slab of salmon on the grill and basted it with this spicy BBQ sauce of butter, brown sugar, celery seeds, soy sauce and ginger. I shredded the salmon, placed it on a croissant with a small helping of coleslaw placed on top. Perfect, easy and very delicious, delectable!
I’m wondering why I didn’t think of doing this many moons ago…
Shredded BBQ Salmon
2 tablespoons butter
2 tablespoon brown sugar
3 cloves garlic, minced
½ teaspoon ground ginger
½ teaspoon celery seed
1 tablespoon lime juice
2 teaspoons soy sauce
½ teaspoon seasoned pepper
1 pound slab of salmon
Croissant or bun/bread of your choice
In a small saucepan, combine sauce ingredients.
Cook for a couple of minutes and stir, until sugar is dissolved.
Place salmon on grill over medium heat.
Cook for about 8 minutes per side, until fish flakes easily with a fork, basting with the sauce occasionally.
While, salmon is cooking, prepare slaw with a spoonful of slaw dressing (I use Marzetti.)
Let salmon cool for a minute, then shred with 2 forks.
Split croissant or roll, fill with scoops of shredded salmon, top with slaw, and serve.
POPULAR POSTS ON THIS BLOG
Are you in the mood for chicken tonight? If you are, here’s a great recipe for it! Everyone seems to love chicken and there...
It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us ! This slightly ada pted r...
You’re probably asking why would anyone bother to make their own summer sausage. The reason is, because it is so very delicious! ...
On my September 27 th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bi...
It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refres...
“Mámá was fond of saying that nothing tastes as good as skinny feels—an aphorism I was pretty sure she'd cribbed from the thinspiration sites she subscribed to online—but I believed that anyone who said such things had never tasted chili-cheese fries with melted cheddar, fresh ground beef, and Tapatio sauce.”
~ Nenia Campbell