Pulled wild salmon with homemade bbq sauce and fennel coleslaw

This is not a pulled pork, but a pulled salmon. The salmon has a dominant taste from my homemade bbq sauce, is slow cooked in the oven which gives the melting texture. My coleslaw is made of fennel and carrots which is a perfect combination to the salmon and the spicy bbq sauce.

Ingredients (4 pers.):

• 1.5 lb wild salmon (thickest part of the half side)
• pinch of salt and fresh black pepper
• 3-4 tbsp bbq sauce

BBQ sauce

• 1 cup beef broth
• 3 tbsp Dijon mustard
• 1 tbsp white vinegar
• 3 tbsp Worcestershire sauce
• 6 tbsp tomato paste
• 1/2 tbsp hickory liquid smoke
• 1 tsp chili powder
• 1/4 tsp chili flakes
• 3 tbsp brown sugar
• 3 tbsp granulated sugar

Fennel coleslaw

• 1 fennel
• 2 carrots
• 3 tbsp mayonnaise
• 3 tbsp sour cream
• 1/2 tbsp white vinegar
• 1/2 tsp granulated sugar
• 1/2 tbsp Dijon mustard
• 1 tsp ground cumin
• pinch of salt and fresh black pepper

Others

• 4-8 brioche buns
• 1 Romaine lettuce head
• 1 jalapeños

Start with the BBQ sauce or prepare it the day before. Use a Dutch oven. Add broth, mustard, vinegar, Worcestershire, tomato paste, hickory liquid smoke, chili powder, chili flakes, brown sugar and sugar into the Dutch oven. Bring to boiling point and then let simmer for 1-2 hours. Stir often. Let it cool down.

Next, prepare the coleslaw. Wash the fennel and the carrots and grind them with a grater. Add mayonnaise, sour cream, vinegar, sugar, mustard, ground cumin, salt and pepper into a bowl and mix it all together. Add the grind fennel and carrot and mix with a spoon. Let it rest in the refrigerator until it is time to serve.

Pre heat the oven to 300ºF. Place the salmon on an ovenware. Flavor with salt and fresh black pepper. Brush the bbq sauce over the fish. Use a thermometer and push the tip of the meat thermometer gently into the middle of the salmon fillet at its thickest part. Place the ovenware in the oven and bake until the inner temperature is 145ºF.

Heat the brioche buns. Add some bbq sauce on the bottom part of the brioche bun. Place Romaine lettuce, pulled salmon and coleslaw on top and finish with some more bbq sauce and sliced jalapeños.

Smaklig måltid!

My plate is from Swedish “H&M Home”.