Pulled salmon, caramelised paprika with sweet mustard...insanely good!
Ingredients
Instructions
Ingredients
Ingredients
Instructions
Preparing In The Kitchen
For the relish, wash the bell peppers, pat dry, remove the seeds and finely dice the pulp. Peel the red onion and cut into fine cubes.
Heat up a saucepan with a drizzle of olive oil over medium high heat and sauté the peppers and onion in it. Deglaze them with the apple cider vinegar. Add the mustard and honey and let it simmer for about 10 minutes. Season with a pinch of salt, remove from heat and allow to cool down.
In the meantime, rinse the salmon fillet with cold water and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and grill the salmon fillets on the skin side for about 4 minutes. Flip the filet and grill for another 4 minutes. Let cool on a plate for a few minutes. As soon as the salmon is cool enough to handle, coarsely tear the salmon with 2 forks.
To make the honey mustard sauce, wash the dill, shake dry and pluck the leaves from the stems. Finely chop the leaves. In a small glass/bowl mix all the ingredients together until you get a smooth texture.
To assemble the hot dog, toast the buns then spoon a bit of relish on bottom of the bun, add the pulled salmon and top again relish then drizzle with honey mustard sauce.
Preparing In The Kitchen
For the relish, wash the bell peppers, pat dry, remove the seeds and finely dice the pulp. Peel the red onion and cut into fine cubes.
Heat up a saucepan with a drizzle of olive oil over medium high heat and sauté the peppers and onion in it. Deglaze them with the apple cider vinegar. Add the mustard and honey and let it simmer for about 10 minutes. Season with a pinch of salt, remove from heat and allow to cool down.
In the meantime, rinse the salmon fillet with cold water and pat dry. Season with salt and pepper. Heat 2 tablespoons of oil in a pan and grill the salmon fillets on the skin side for about 4 minutes. Flip the filet and grill for another 4 minutes. Let cool on a plate for a few minutes. As soon as the salmon is cool enough to handle, coarsely tear the salmon with 2 forks.
To make the honey mustard sauce, wash the dill, shake dry and pluck the leaves from the stems. Finely chop the leaves. In a small glass/bowl mix all the ingredients together until you get a smooth texture.
To assemble the hot dog, toast the buns then spoon a bit of relish on bottom of the bun, add the pulled salmon and top again relish then drizzle with honey mustard sauce.
