Barbecued Salmon with Chipotle Cole Slaw

Total Time:
8 hr 35 min
8 hr 20 min
15 min

4 servings

  • Chipotle Cole Slaw:
  • 1/4 cup champagne wine vinegar
  • 1/4 cup fresh lime juice
  • 2 tablespoons Dijon mustard
  • 1 1/3 tablespoons chipotle pepper in adobo, pureed
  • 4 garlic cloves, chopped
  • 1 1/2 cups olive oil
  • 1/2 head green cabbage, shredded
  • 1/2 head red cabbage, shredded
  • 1/2 red pepper, julienned
  • 1 large carrot, julienned
  • 1/4 red onion, sliced
  • 1 jalapeno, julienned
  • 1/4 fennel bulb, julienned (optional)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons sugar
  • For Salmon:
  • 4 (6-ounce) salmon fillets
  • Olive oil, as needed
  • Salt and pepper
  • 1/2 cup barbecue sauce (any kind)
Chipotle Cole Slaw:
  • To make chipotle vinaigrette, add first 5 ingredients into a food processor and puree until smooth. With the processor running, add the olive oil in a steady stream to emulsify the vinaigrette. Add salt and taste to adjust seasoning.

  • Toss all of the vegetables together. Add the salt, pepper, sugar and chipotle vinaigrette. Toss to combine.

  • Let cole slaw sit refrigerated overnight.

For Salmon:
  • Preheat oven to 400 degrees F.

  • Season salmon with oil, salt and pepper. Brush with the barbecue sauce.

  • Place salmon on an oiled baking sheet. Bake for 8 to 10 minutes. Remove from oven and brush once more with barbecue sauce. Serve with chipotle cole s1aw.

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