Wild BC Salmon Guédille
A Québec specialty with a BC twist. Wild BC Salmon, coleslaw, red onion, lemon, and mayo in a bakery style hot dog bun. This lunch inspired recipe is the definition of comfort food and is so easy.
Servings: 8 sandwiches
Prep time: 20 minutes (10 without homemade mayo)
Cook Time: 25 minutes
For further recipe information, please visit: www.diversivore.com
- 650 g - Wild BC Chum Salmon fillet (or Wild BC Salmon of your choice)
- 1/3 cup - mayonnaise homemade (see below) or store bought
- salt to taste
- 8 - hot dog buns preferably top-cut or uncut - see note
- 3 tbsp - butter (approximate - have some on hand to butter the buns)
- 1/4 - tsp sweet paprika
- 1/4 - small red onion diced
- 8 - lemon wedges
- 450 g - cabbage (preferably savoy cabbage) very thinly sliced
- 1 - large carrot (175 g) shredded
- 1 - stalk celery plus or minus any tender leaves
- 1/2 cup - mayonnaise homemade (see below) or store bought
- 1/4 cup - white wine vinegar
- 1/4 tsp - salt or to taste
Homemade Mayo (optional but amazing)
- 3 - large egg yolks
- 3/4 cup - canola oil or grapeseed oil
- 1 tbsp - lemon juice freshly squeezed
- 1 tbsp - white wine vinegar
- 1 tsp - Dijon mustard
- salt to taste
Mayonnaise (see RECIPE NOTES)
- Combine the egg yolks, lemon juice, vinegar, and Dijon mustard in a container that will just fit the head of an immersion blender (most blenders come with one of these).
- Place the blender in the egg mixture and turn it on. Slowly start to drizzle in the oil, a little at a time. If the oil starts to pool on the top of the mayo, stop pouring and move the immersion blender up and down in order to get everything combined. Stop mixing once all of the oil has been incorporated.
- Add salt to taste and refrigerate.
- Preheat oven to 350°F (175°C).
- Place the salmon fillet(s) on a baking sheet. Remove any pin bones from the salmon fillet. Skin-on salmon is easiest to use here, but if you use skinless fillets you may want to lay down a sheet of parchment paper beneath them.
- Cover the salmon fillets with about 1/3 cup of mayonnaise. You may find that you need a little bit less than this amount, but try not to leave thin spots.
- Bake the salmon for about 20-25 minutes, or until the salmon is just cooked through but still moist in the center.
- Let the cooked salmon cool somewhat, then break the salmon into pieces, mixing them with the cooked mayonnaise and sweet paprika as you work. We find it easiest to do this by using a spatula to remove portions of the fillet, then transferring these to a large bowl and breaking them apart by hand. Season with salt and a little pepper to taste, then set the finished salmon aside.
Combine all of the coleslaw ingredients in a large bowl and mix by hand until well-combined. Salt to taste and set aside.
- If the sides of the buns are brown (i.e. the crust of the bun rather than the soft interior), use a bread knife to cut away a slice on each side to expose a flat breaded area. Cut an opening down the top/center of the buns as well, but take care not to slice all the way through the bun.
- Butter the sides of the buns. Heat a skillet on the stove top over medium and add a pat of butter to the pan. Working in batches, toast the sides of the buns (like a grilled cheese) until golden brown.
- Fill the buns with salmon, coleslaw, and a little red onion. Dust with a little more sweet paprika if you like. Serve with lemon wedges. Serve right away, preferably with chips or fresh fries.
- Mayonnaise - These instructions cover the simplest method for making mayonnaise at home using an immersion blender. If you've made mayonnaise using other methods (e.g. hand-whisking), this recipe should work fine. If you're not making your own mayo, feel free to skip right to preparing the salmon.
- Buns - If you live in Eastern Canada or New England, there's a decent chance you can find top-loading hot dog buns with breaded sides. If so, use them. If you can't find them and you want to fry the buns (which we wholeheartedly recommend), look for tray-style hot dog buns that haven't been cut. The sides can be trimmed to cut bread 'faces,' and you can cut them through the top/center yourself. We find that bakeries (including grocery store bakeries) often carry these as an in-house product.