Protein Swap | Salmon Barbacoa Sandwiches
with Ranchy Apple Slaw
Cooking time
25 minutes
Servings
2/4
Calories
720 /serving
These perfect summer sandwiches say hola and howdy at the same time! While smoky Mexican-spiced fish sizzles on the barbecue, you’ll make a creamy apple-cabbage slaw with American ranch dressing. In less than half an hour, they come together as one on a bun.
We will send you:
- 2 Sustainably-raised Atlantic salmon fillets (BAP-certified)
- 150g Shredded cabbage
- 1 Lemon
- 1 Apple
- 30ml Mayonnaise
- 25g Nuts & Seeds salad topper
- 2 Artisan hamburger buns
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
- 6g Back at the Ranch spices (chives, parsley, mustard, garlic powder, onion powder, brown sugar, kosher salt)
Contains: Barley • Cashews • Eggs • Mustard • Salmon • Soy • Wheat
You will need:
Aluminum foil
Oil
Salt & pepper (S&P)
BBQ (or pan)
Total Fat
38 g
Saturated Fat
6 g
Sodium
700 mg
Total Carb
64 g
Sugars
16 g
Protein
38 g
Fibre
9 g
Preparation
Mise en place
- Heat the BBQ on high (or pan on medium-high), making sure to oil the grill first.
- Halve the lemon; juice ½ and quarter the remaining ½.
- Halve, core and thinly slice the apple; toss with a splash of the lemon juice to prevent browning.
Grill the tilapia
- Pat the tilapia* dry; rub with the Smoky Mexican Moments spices, a drizzle of oil and S&P.
- Add to a foil-lined section of the BBQ (or pan) and grill, 2 to 3 min. per side, until golden brown and cooked through.
Grill the buns
- Add the buns, cut-sides down, to the BBQ (or pan) and grill, 1 to 2 min., until warmed through.
Make the dressing & slaw
- Meanwhile, in a small bowl, combine the mayo, remaining lemon juice and Back at the Ranch spices.
- In a large bowl, combine the cabbage, apple and ½ the dressing.
Plate your dish
- Divide the bun bottoms between your plates.
- Top each bun bottom with the remaining dressing, tilapia, a spoonful of the slaw and a bun top.
- Serve the remaining slaw on the side and top with the salad topper.
- Garnish with the lemon wedges. Bon appétit!
*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.
