Barbecued Salmon with Chipotle Cole Slaw

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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:

Four 6-ounce salmon fillets

Olive oil, as needed

Salt and pepper

1/2 cup barbecue sauce (any kind)