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.
Ingredients
- 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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