Ingredients
1 tbsp. vegetable oil
1/4 c. finely chopped onion
1 clove garlic
1/2 c. ketchup
1 chipotle in adobo
1 tsp. Worcestershire sauce
1/2 tsp. dry mustard
2 tbsp. cider vinegar
3 tbsp. mayonnaise
kosher salt and freshly ground pepper
1 1/2 c. coleslaw mix
1 1/2 tbsp. finely chopped cilantro
1 scallion
4 skin-on salmon fillets
4 hot dog buns
Preparation
Step 1Light a grill. In a medium skillet, heat the oil. Add the onion and garlic and cook over moderate heat until tender, about 4 minutes. Reduce the heat to low and stir in the ketchup, chipotle, Worcestershire, dry mustard and 1 tablespoon of the vinegar and cook for 1 minute, until warm. Transfer to a blender and puree until smooth. Scrape the barbecue sauce into a bowl.Step 2In a medium bowl, whisk the mayonnaise with the remaining 1 tablespoon of cider vinegar and season with salt and pepper. Add the coleslaw mix, cilantro and scallion and toss well.Step 3Season the salmon with salt and pepper and grill skin side up over moderately high heat for 3 minutes. Turn and brush with the barbecue sauce. Grill until the skin is crisp and the fish is just cooked through, 4 minutes longer. Toast the buns on the grill.Step 4Transfer the salmon to the buns and top with the slaw. Serve, passing the remaining barbecue sauce at the table.Step 5Wine Recommendation: Spicy, cherry-tinged Beaujolais: 2004 Vincent Julianas Domaine le Cotoyon.
