Firecracker Salmon Roll

Name: Firecracker Salmon Roll
Cuisine: American, Asian
Ingredients: 1 Ib salmon; 2 cups buttermilk; 2-3 tbsps hot sauce; 1 cup all purpose Flour; Cajun seasoning; Cumin; Garlic powder; Onion powder; Black pepper; oil for frying; 4 hoagie rolls; 4 Tbsp butter; 8 oz coleslaw mix; 2 Tbsp olive oil; 1 Tbsp honey; 1/2 tsp sesame oil; 2 Tbsp rice wine vinegar; 1 tbsp soy sauce; 1 tsp ginger paste; 1/2 tsp all purpose seasoning (or salt-pepper-garlic); 1 tsp garlic paste; 1 cup mayo; 1/4 cup sriracha; 1/4 cup sweet chili sauce; 1 Tbsp soy sauce

10 steps

A spicy Asian twist on a lobster roll. This is great with any fish, shrimp, or even chicken. We used a hoagie roll but it's great on a brioche bun too! Make this up and your friend and family will live it. It's extremely adaptable. Change any ingredient and make it fit!

Updated at: Tue, 15 Aug 2023 21:08:04 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories1457.6 kcal (73%)

Total Fat104.3 g (149%)

Carbs93.4 g (36%)

Sugars22.3 g (25%)

Protein39.7 g (79%)

Sodium2474.6 mg (124%)

Fiber5.2 g (19%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Cut the salmon fillets into chunks about 1.5" squares. Place them in a bowl submerged with the hot sauce and buttermilk. Massage the chunks to mix the ingredients and marinate for at least 30 minutes.

salmon1 ib

hot sauce2 tbsps

Step 2

In another dish mix the flour, cajun seasoning, cumin, garlic, onion powder, and pepper together to dredge the salmon in.

cajun seasoning

cumin

garlic powder

onion powder

black pepper

Step 3

In a bowl, add all the wet ingredients for the Asian Slaw and mix together thoroughly with a whisk or fork. Add in the coleslaw and turn it in the bowl until well coated. Set the Slaw in the fridge until ready to serve.

coleslaw mix8 oz

olive oil2 Tbsp

sesame oil½ tsp

soy sauce1 Tbsp

ginger paste1 tsp

all purpose seasoning½ tsp

garlic paste1 tsp

Step 4

In a large bowl mix together all the firecracker Sauce ingredients until blended. Set aside.

mayo1 cup

sriracha¼ cup

sweet chili sauce¼ cup

soy sauce1 Tbsp

Step 5

Heat 2" of cooking oil in a skillet, or use a fryer, to 375 F.

Step 6

Remove each chunk of salmon from the buttermilk mixture and dredge in the seasoned flour, pressing it in lightly and coating it well on all sides. Set the dredged chunks aside on a tray.

Step 7

Fry the chunks together in groups, fully submerged in the oil, for 3-4 minutes until well browned. Remove and set on paper towels to dry.

Step 8

Slice the sandwich rolls halfway and use your fingers to tear open the rest to create a nice pocket in the bread. Rub in some softened butter and toast the buns in an oven for just a few minutes until lightly browned.

Step 9

Place the salmon chunks in the bowl with the firecracker sauce and gently toss them to evenly coat them in the sauce.

Step 10

In the toasted bun lay down a couple spoonfuls of the Asian Slaw mix and then place in a row of salmon chunks in top. Add more firecracker sauce if you desire. Serve and enjoy!

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