Name: World-Famous Hot-Smoked Salmon Sandwich
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: North American
Ingredients: 16 oz salmon fillet, skin off, bones out (always use wild-caught Oceanwise sockeye or coho); ½ cup brown sugar; ¼ cup coarse salt; ½ cup mayonnaise; 1 Tbsp Sriracha (or to taste); ½ heads Savoy cabbage, shredded; 2 ½ Tbsp yellow mustard; 2 ½ Tbsp maple syrip (Canadian, preferably - wink, wink); 1 ½ Tbsp Dijon mustard; ⅔ cup mayonnaise; 4 buns (60% whole wheat content adds a nice degree of heartiness)

Prep Time

20 min

Cook Time

15 min

Yields

4 servings

If there were a sandwich that epitomized the Canadian West Coast it would be the World-famous Hot-Smoked Salmon Sandwich. It combines wild salmon, traditional cooking methods (hot-smoking) and Asian and western flavors to make a mouth-watering meal.The Kaboom Box is one of Vancouver’s oldest and favorite food carts. They specialize in sustainable BC food; salmon, oysters, venison, salads, poutine, yum!Recipe and image courtesy of The Kaboom Box.

ingredients

Salmon and Brine

oz salmon fillet, skin off, bones out (always use wild-caught Oceanwise sockeye or coho)

cup brown sugar

cup coarse salt

Spicy Mayo

cup mayonnaise

Tbsp Sriracha (or to taste)

Maple Mustard Cole Slaw

heads Savoy cabbage, shredded

2 ½

Tbsp yellow mustard

2 ½

Tbsp maple syrip (Canadian, preferably - wink, wink)

1 ½

Tbsp Dijon mustard

⅔

cup mayonnaise

Portuguese Buns & Assembly

buns (60% whole wheat content adds a nice degree of heartiness)

Ingredient Substitution Guide

directions

Step 1

Cut salmon into 4-oz portions, sized for a bun.

Step 2

Prepare brine mixture and massage over salmon and put in fridge. The mix will liquefy into a brine. Mix occasionally to ensure salmon is covered with brine.

Step 3

While brining, prepare the Spicy Mayo and Slaw.

Step 4

After about an hour, wash brine off under running water and prepare to cook.

Step 5

If you have a smoker, load it with cherry wood and fire it up, bringing the temp to about 350ºF. Put salmon on racks and bake/smoke for approximately 15 minutes. The salmon will be done when the outside begins to firm up and you can see a bit of the fat come to the surface.

Step 6

If you don’t have a smoker, I’ve used a cedar plank on a BBQ at home. Soak the cedar plank in water for an hour so when you put it on your grill it doesn’t immediately catch fire. Get your BBQ up to about 350ºF (lid closed) and cook the salmon directly on the cedar plank. Again, the salmon will be done in about 15 minutes. Try not to overcook.

Step 7

Mix until well-combined.

Step 8

Mix well until combined and coated.

Step 9

Toast bun and add spicy mayo to bottom portion of bun and slaw to the top. Salmon goes in the middle. Enjoy!

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World-Famous Hot-Smoked Salmon Sandwich