 | | Directions | - Start grill to medium heat.
- In skillet, heat oil, add onion and garlic; cook over medium heat until tender (about 5 minutes). Reduce heat to low, stir in ketchup, chipotle, Worcestershire sauce, mustard and balsamic vinegar; cook for one minute, stirring to blend. Set aside in a small bowl. *You can serve like this, warmed, or put into a blender and purée until smooth.
- In medium bowl whisk mayo with cider vinegar, thyme and season with salt and pepper. Pour over coleslaw, mix with cilantro and scallions; toss well.
- Place 4 fillets on plate, skin side down. Drizzle olive oil over all. Sprinkle with rosemary and saeson with salt and pepper. Squeeze 1/2 fresh lemon juice over the fillets, cut 4 thin slices and place on top.
- Place fillets, skin side down, directy on the grill for approximately 10 minutes (until no longer pink in center, flakes easily). Brush with BBQ sauce; do not flip. Remove from grill.
- Lightly toast buns on grill.
- Place 1 fillet on each bun; top with coleslaw mixture. Serve with extra BBQ sauce on the side.
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Prep Time: 15 minutes
Cook Time: 10 minutes
Container: medium bowl, medium skillet
Servings: 4
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1/4 cup chopped onion |
| - | | 1 clove garlic, minced |
| - | | 1/2 cup ketchup |
| - | | 1 teaspoon Worcestershire sauce |
| - | | 1/2 teaspoon dry mustard |
| - | | 1 tablespoon balsamic vinegar |
| - | | 1 tablespoon cider vinegar |
| - | | 3 tablespoons mayo |
| - | | 1 1/2 cups coleslaw mix |
| - | | 1 1/2 tablespoons cilantro, finely chopped |
| - | | 1 1/2 teaspoons fresh rosemary, chopped |
| - | | 1/2 lemon, juiced |
| - | | 4 slices lemon |
| - | | 1 can chipotle in adobe sauce |
| - | | 1 green onion |
| - | | 4 skin on salmon fillets |
| - | | 4 large round |
| - | | 2 teaspoons fresh thyme, chopped |
| - | | 4 large, round buns |
| - | | salt and pepper |
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