delicious recipes - High Liner Foods

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What do you get when you turn Chef Marco Suarez loose on an innovative new
product like our Pulled BBQ Salmon? Exciting, on-trend, amazingly delicious
and creative new recipes that’ll thrill both BBQ and Salmon lovers. They’re a
great way to get your creative juices flowing.
You can find more Pulled BBQ Salmon recipes at pulledbbqsalmon.com.
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BBQ and Salmon
FRIED GREEN TOMATO CANAPÉS,
WITH PULLED BBQ SALMON,
MOZZARELLA CHEESE AND MINT CHIP
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FRIED GREEN TOMATO CANAPÉS,
WITH PULLED BBQ SALMON,
MOZZARELLA CHEESE AND MINT CHIP
5 lbs Pulled BBQ Salmon, cooked
as per instructions
4 ea green tomatoes, sliced, 1/2 inch thick
2 ea eggs
1/2 cup buttermilk
1 cup all purpose flour
PROCEDURE
• Heat fryer to 350° F.
• To make the mint chips, have a plate lined with
paper towels ready. Once the fryer is up to
temperature, drop the empty baskets into the hot
oil. Then toss the picked mint leaves into the hot
oil. Be careful because the moisture in the leaves
will cause the hot oil to splatter a bit. Fry the leaves
for 10-15 seconds, or until the oil stops making the
popping noise. Quickly remove the chips, and
place them on the paper towel lined plate to soak
up any access oil. Reserve.
• Crack the 2 eggs into a bowl, and add the
buttermilk. Whisk mixture until evenly incorporated.
In a half hotel pan or baking pan, add the flour,
cornmeal, and bread crumbs. Season the flour with
salt and pepper, and mix with a fork until evenly
incorporated. Take the tomato slices and dip them
1/2 cup cornmeal
1/2 cup breadcrumbs, panko
3 ea mozzarella balls, large, sliced
into 1/4 inch wheels
1/2 bunch mint, picked
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into the egg/buttermilk mixture, and then transfer
to the seasoned flour and coat, making sure that
there are no large holes in the breading. Drop the
tomatoes into the fryer, and cook for 2-4 minutes,
or until they are crispy and golden brown. Remove
tomatoes from fryer onto a paper towel to soak up
any excess oil.
• Arrange cooked tomatoes onto a serving plate or
platter. Top each tomato with a slice of the fresh
mozzarella. Top each slice of the mozzarella with
about 1½oz of the hot Pulled BBQ Salmon. Top the
salmon with 1-2 mint chips. Serve.
• Makes 45 canapés (assuming 10-12 slices
per tomato)
PULLED BBQ SALMON TACOS
SEE RECIPE ON BACK
PULLED BBQ SALMON TACOS
5 lbs Pulled BBQ Salmon,
heated as per instructions
20 ea corn tortillas
1 ea head of iceberg lettuce,
shredded thin
3 ea tomatoes, diced small
1 ea jalapeño, seeded and minced
1 ea red onion, minced
PROCEDURE
1/2 bunch cilantro, rough chopped
2 ea limes
1/8 cup E.V.O.O.
1/2 bunch scallions, sliced thin on a bias
1 cup sour cream
salt and pepper to taste
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• Turn on grill.
• For pico de gallo - in a mixing bowl, mix
tomatoes, jalapeños, red onion, chopped
cilantro, E.V.O.O., and the juice of one of the
limes. Season mixture with salt and pepper
and toss. Reserve.
• When Pulled BBQ Salmon is hot, lightly
grill tortillas for about 20 seconds on each
side. Place the tortillas on plates or platters
as desired. Place a 3 fingered pinch of the
shredded lettuce on top of the grilled tortilla.
• Top the lettuce with about 3-4 oz of the
Pulled BBQ Salmon. Top with about 1 Tbsp
of the fresh pico de gallo. Top all of that with
a dollop of sour cream and the finely sliced
scallions.
• Cut the remaining lime into wedges and place
next to each taco. Serve.
• Serves 10 (2 tacos per serving)
PULLED BBQ SALMON PIZZA
SEE RECIPE ON BACK
PULLED BBQ SALMON PIZZA
2 1/2 lbs Pulled BBQ Salmon, cooked
as per instructions
2 1/2 cups Sweet Baby Rays BBQ sauce
or preferred BBQ brand
10 ea 11” pizza crusts
3 1/2 cups shredded smoked gouda
cheese
PROCEDURE
• Preheat oven to 450° F.
• Take hot salmon out of package and let it cool
enough to be able to handle it.
• Lightly flour the work surface, and lay out the
10 pizza dough crusts. Spoon about a 1/4
cup of the BBQ sauce into the center of each
pizza dough. Use the back of the spoon in a
rotating motion to evenly spread the sauce
onto the pizza dough, leaving about 1/2” - 3/4”
from the edge of the crust. Evenly spread the
gouda cheese on top of the BBQ sauce. Then
evenly spread the mozzarella on top of all that.
• Once the salmon is cool enough to handle,
place about 1 Tbsp each, in 5 random spots on
the pizza. Total weight of the salmon should
be about 4 oz per pizza. Then evenly spread
3 1/2 cups mozzarella cheese
2 ea red onions, sliced
3 ea green bell peppers, sliced
1/8 cup E.V.O.O.
1/2 bunch cilantro, roughly chopped
salt and pepper to taste
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the sliced red onion, and the sliced bell pepper
on top of it all. Lightly season with salt and
pepper. Using a paint brush, lightly paint the
exposed crust with the E.V.O.O. for added
crispness.
• Bake the pizza in the oven for 8-12 minutes, or
until desired crispness is achieved. Once pizza
is cooked, cut into even wedges, and sprinkle
with chopped cilantro. Serve.
• Serves 10
PULLED BBQ SALMON BURRITO,
WITH CELERY- HORSERADISH SLAW
SEE RECIPE ON BACK
PULLED BBQ SALMON BURRITO,
WITH CELERY- HORSERADISH SLAW
2 1/2 lbs Pulled BBQ Salmon,
cooked as per instructions
10 ea 12” flour tortillas, preferred
flavor (sundried tomato, spinach, plain)
5 cups Carolina Gold rice, cooked and hot
5 cups canned black beans,
preferred brand, hot
1 small red cabbage, shredded
2 heads celery, sliced very thin on a bias
PROCEDURE
• For slaw, place red cabbage, and celery in a
large bowl. In another bowl whisk together
sour cream, mayo, horseradish, sugar,
vinegar, celery seeds, salt, and pepper until
well combined. Pour dressing over cabbage/
celery mixture. Toss to mix.
• On clean work surface, spread tortillas out
evenly. Place about 1/2 cup of the rice down
just off center of each tortilla with a bias to the
bottom of about 1 inch from center. Place the
hot beans on top of the rice, as to not
sog out the tortilla. Place about 4 oz of the
hot Pulled BBQ Salmon on top of the beans.
Finally, top all with about 1 cup of the slaw.
1 cup sour cream
1 cup real mayonnaise (not salad dressing)
4 Tbsp prepared horseradish
1/2 tsp granulated sugar
1/4 cup cider vinegar
1/2 tsp celery seeds
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
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• Working one at a time, fold about 2 inches of
the tortilla sides up and in to create walls
so the inside ingredients do not fall out while
rolling. Once sides are folded in, start at the
bottom and roll the tortilla up to create the
burrito shape. About halfway up, stop and pull
down on the roll to tighten it up, then continue
to roll the rest of the way. Wrap in aluminum
foil to hold it together and serve.
• Serves 10
PULLED BBQ SALMON SLIDERS
WITH FRIED PICKLES,
AND GRANNY SMITH APPLE SLAW
SEE RECIPE ON BACK
PULLED BBQ SALMON SLIDERS
WITH FRIED PICKLES,
AND GRANNY SMITH APPLE SLAW
5 lbs Pulled BBQ Salmon, cooked
as per instructions
18 ea slider buns
2 cups pickle slices, preferred brand
1/2 cups all purpose flour
2 tsp cajun seasoning
1/2 tsp dried oregano
PROCEDURE
• Heat fryer to 350º F.
• In mixing bowl, add apples, onion, cilantro and
E.V.O.O.. Squeeze the juice of both limes over
the mixture to dress as well as prevent the
apples from turning brown. Season with salt
and pepper. Reserve.
• In another bowl, mix flour, cajun seasoning,
oregano, and chili powder. Lightly toss the pickle
slices in the seasoned flour mixture, careful to
make sure each slice is completely covered in the
flour. Once each slice is evenly covered, remove
the fryer basket from the fryer, and hold it over a
trash can. Dump the floured pickles into the fryer
basket, allowing the access flour to fall into the
trash can. Give the basket one last shake over
the trash can to make sure all extra flour have
1/4 tsp chili powder
3 ea Granny Smith apples, julienned
1 ea red onion, sliced thin
2 ea lime
1 Tbsp cilantro, roughly chopped
2 Tbsp E.V.O.O.
salt and pepper to taste
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fallen through the holes, then drop the basket
into the fryer oil. Cook the pickles for about 2
minutes, or until golden brown. Reserve hot.
(Note: The flouring to fryer of the pickles should
be done quickly as to avoid the flour soaking up
the pickle moisture and sogging out.)
• Once pickles are fried and hot and the apple slaw
is made, lay out the slider bun bottoms. Top each
bottom with about 1/2 oz of the Pulled BBQ
Salmon. Top with a 3-finger pinch of the apple
slaw. Then top that with 2-3 fried pickle slices.
Top each with the top bun, and hold together
with a toothpick. Serve.
• Serves 6 (3 sliders per serving)
PULLED BBQ SALMON
POUTINE SANDWICH
SEE RECIPE ON BACK
PULLED BBQ SALMON
POUTINE SANDWICH
5 lbs Pulled BBQ Salmon, cooked
as per instructions
20 ea Burger Buns, standard 4 inch size
20 ea slices of yellow cheddar cheese
PROCEDURE
• On clean work service, lay out all the burger
bun bottoms.
• Top each bun bottom with a
leaf of lettuce.
• Top each leaf of lettuce with a
small handful of cooked hot French fries.
• Top the fries with a slice of cheddar cheese.
• Top that with about 4 oz of the Pulled BBQ
Salmon. Place the top of the bun on the
sandwich. Serve.
• Serves 20
2 lb French fries, cooked
20 ea leaves of Boston bibb lettuce,
washed and dried
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PULLED BBQ SALMON
SANDWICH WITH COLE SLAW
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PULLED BBQ SALMON
SANDWICH WITH COLE SLAW
2 1/2 lbs Pulled BBQ Salmon, cooked as
per instructions
1 lb cole slaw, preferred brand
10 ea buns, potato bread, or
preferred style
PROCEDURE
• Lay opened buns onto a sheet pan, and brush
with the melted butter. Toast in a hot oven, or
broiler until golden brown.
• Once toasted, top each bun with about 4 oz of
Pulled BBQ Salmon.
• Top with about 2 oz of the dressed cole slaw.
• Top that with the top bun, and serve with the
hot and seasoned French fries. Serve.
• Serves 10
2 1/2 lbs French fries, hot and seasoned
1/4 lb melted butter, with brush
for spreading
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SRIRACHA PULLED
BBQ SALMON BAO
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SRIRACHA PULLED
BBQ SALMON BAO
1/2 lb Sriracha Pulled BBQ Salmon, cooked as per instructions
1 cup warm water
1/2 tsp yeast, dry active
3 Tbsp sugar
2 Tbsp nonfat dried milk
PROCEDURE
• Set up a steamer.
• In a mixer with a dough hook, put in the off position,
add the warm water, yeast, and sugar. Let stand
for 5-10 minutes, until the water becomes slightly
foamy.
• Turn the mixer on med-high and add the dried milk
slowly to incorporate. Then slowly add the flour. Let
the hook knead the dough for 5 -10 min. Turn off
mixer and remove the dough onto a lightly flowered
surface. Cover with plastic and let rise for 1-2 hours.
• After it has risen, punch down the dough, and with a
rolling pin, roll it to a disk shape. Sprinkle the baking
powder into the middle of the disk, and fold in the
edges to meet in the middle and seal in the baking
powder. Then on a lightly floured surface, knead
the dough for another 5 minutes. Cover with plastic
wrap and leave out for another 30 minutes to rise.
3 1/2 cups cake flour
1 1/2 tsp baking powder
1/4 cup canola oil, with brush for greasing
the pan
1 ea cucumber, sliced into thin wheels
1 bunch scallions, sliced
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• Once the dough has risen, roll it out to a disk shape
again, about 1/2” - 3/4” thick. With the appropriate
size ring mold cut out large disks of the dough. Lightly
grease the top of the dough with the canola oil and
fold them in half to make a half moon shape. Line a
pan with parchment paper, and grease the parchment
paper with the canola oil as well. Place the folded
buns on the greased paper and cover with plastic wrap
until ready to steam.
• Place the folded buns in the steamer and steam for
6-8 minutes.
• When the buns are hot and cooked, open them up
with your hand and place in it a few slices of the
cucumber. Top with about 1 ½ oz of the hot Pulled
BBQ Salmon. Top that with some sliced scallion. Serve.
• Serves 5 (3 buns per serving)
PULLED BBQ SALMON
BREAKFAST SANDWICH
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PULLED BBQ SALMON
BREAKFAST SANDWICH
2 1/2 lbs Pulled BBQ Salmon, cooked as
per instructions
10 ea cornbread buns
10 ea eggs
PROCEDURE
• Heat flat top grill to 325º F.
• Once flat top is hot, grease it with the butter.
Crack all the eggs on to the flat top, leaving
enough room to toast the bread on the flat
top in the butter as well.
• Once the bun is toasted remove the bottoms
first and place them on a clean work surface.
Place one slice of American cheese on the
warm bottom bun, allowing the residual heat
of the toasted bun to slightly melt the cheese
a bit. Top that with about 4 oz of the hot
Pulled BBQ Salmon.
10 ea American cheese, slices
1/4 cup butter, melted
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• Once the egg is “sunny side up”, sprinkle with
salt and pepper, and place it on top of the
hot Pulled BBQ Salmon. Then top it with the
toasted top bun and serve.
• Serves 10
PULLED BBQ SALMON AND
HEIRLOOM TOMATO NAPOLEON SALAD
WITH OLIVE TAPENADE
SEE RECIPE ON BACK
PULLED BBQ SALMON AND
HEIRLOOM TOMATO NAPOLEON SALAD
WITH OLIVE TAPENADE
5 lbs Pulled BBQ Salmon, cooked
as per instructions
10 ea heirloom tomatoes
1 bunch basil, picked and washed
3 cups crumbled goat cheese
PROCEDURE
• Start by placing the tomatoes on a clean
cutting board with the stem fall-slip facing
up. Place the ring mold on top of the tomato,
and using a pairing knife trim the tomato side
down so it is a cylinder shape, and the same
width of the ring mold. Once all tomatoes are
trimmed, place them on their side and slice
them into 1/2” thick slices. Reserve.
• To build the salad, place the ring mold into
the center of the plate it will be served on.
Start by putting a slice of tomato down at the
bottom of the ring mold. Top that tomato
with about 2 oz of the Pulled BBQ Salmon.
Top the salmon with about 1/2 oz of the
crumbled goat cheese. Lay 1 or 2 leaves of
basil on top of that. Then top with another
slice of tomato. Note: heirloom tomatoes will
come in a variety of colors, so interchanging
the tomato colors in the layering of the
napoleon will give a greater visual appeal.
2 cups croutons
1 cup olive tapenade, preferred brand
1/4 cup E.V.O.O.
salt and pepper to taste
** Special Equipment needed. 3 - 4” x 2.5”
wide deep ring mold
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• Repeat the same steps and amounts with this
layer (2 oz salmon, goat cheese, basil) and
top that with one last slice of tomato. Lightly
season the top tomato with salt and pepper,
and push down on it slightly to assure the
napoleon will not tip over when ring mold is
removed.
• Before removing the ring mold, use the paring
knife to make a small slit in the top tomato.
Insert the stem side of a basil leaf into the slit,
for height and garnish to the dish. Cover the
slit with a small dollop of the tapenade.
• Slowly, and carefully pull up on the ring mold
and remove it. With that napoleon now free
standing, garnish the plate with small drops of
the olive tapenade, and a light drizzle of the
E.V.O.O. Serve.
• Serves 20
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