Wednesday, April 28, 2010

Shredded Salmon Sandwiches with Onion & Apple

We recently had a potluck lunch for a colleague who is retiring.  I decided to go with a twist on the shredded BBQ pork sandwich, using salmon instead and adding onion and apple for extra flavor and crunch.

  • 5 frozen wild salmon fillets
  • 1/2 a bottle of Kraft Light Original Barbeque Sauce
  • 1/2 a jar Smuckers Sugar-Free Apricot Preserves
  • Whole wheat hamburger buns
  • Sliced onion
  • Sliced apple, with the skin on
  • Lettuce
  • In a small bowl, stir to combine BBQ sauce and preserves.
  • In a slow cooker, set on low, layer frozen fillets and top with BBQ/preserves mixture.
  • Cook for approximately two hours, until salmon breaks easily into chunks.
  • When ready to serve, layer lettuce on bottom 1/2 of bun.
  • Top with onion, shredded salmon, and apple slices, finishing with top 1/2 of bun.

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