Firecracker Salmon Roll

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!

Unbalanced

% Daily Values based on a 2,000 calorie diet

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.

Step 2

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

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.

Step 4

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

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!

↑Support creators by visiting their site 😊