This is a Sweet Paul recipe and perfect when you have a crowd to feed. However, the thought of using store bought buns is not for me, but that is a personal choice of course. If you have the time to make your own brioche buns, I can promise you it is worth the effort. (See recipe listing for brioche buns)
You’ll need
- FOR THE SALMON MARINADE
- 3 tbs Sriracha
- 2 tbs dried thyme
- 2 tbs cumin seeds
- 1 tbs sea salt or to taste
- 1 lime (juice of)
- 2 tbs rice vinegar
- vegetable oil
- 1 whole deboned salmon side with skin
- ---
- FOR THE FENNEL SLAW
- 1 lime (juice of)
- 1 fennel bulb thinly sliced
- ½ lemon (juice of)
- BBQ sauce (I used a good store bought brand, but you can make your own)
Method
- Heat your oven to 160ºC.
- In a bowl mix Sriracha, thyme, cumin seeds, salt, juice of 1 lime and rice vinegar.
- Oil an ovenproof dish with vegetable oil and place salmon skin-side down.
- Cover the salmon with the marinate mixture and bake for 30-35 minutes. The baking time can depend on the size of the salmon.
- Mix the fennel (include some of those finer leaves), juice of 1 lime, juice of ½ lemon and season to taste with salt.
Use a fork to shred the salmon, place on top of brioche bun, add fennel slaw and BBQ sauce.