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.