Salmon Guédille

🧂 Ingredients

• 650 g Keta (Chum) Salmon fillet
• 1/3 cup mayonnaise

  homemade (see below) or storebought
• salt

  to taste
• pepper
• 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 storebought
• 1/4 cup white wine vinegar
• 1/4 tsp salt

  or to taste
• 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

Instructions

• 1 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).
• 2 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.
• 3 Preheat oven to 350°F (175°C).
• 4 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.
• 5 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 thing spots.
• 6 Bake the salmon for about 20-25 minutes, or until the salmon is just cooked
  through but still moist in the center.
• 7 Let the cooked salmon cool somewhat, then break the salmon into pieces, mixing
  them with the cooked mayonnaise and sweet paprika as you work. I 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.
• 8 Combine all of the coleslaw ingredients in a large bowl and mix by hand until
  well-combined. Salt to taste and set aside.
• 9 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 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.
• 10 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.
• 11 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.

Nutrition Info