DELICe kiIO US REefCmarIPcoEsuSarez

from th tchen of ch
 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.

CHEF
MARCO SUAREZ
o Suarez
High Liner Food’s resident chef, Marc
resta uran t indu stry for over
has worked in the
has even appe ared on the Food
10 years and
ork show. “Cho pped .” Marc o deve loped
Netw
es that will entice
on-trend and tempting recip
BBQ and Salmon love rs alike !

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
FRIED GREEN TOMATO CANAPÉS,
WITH PULLED BBQ SALMON,
MOZZARELLA CHEESE AND MINT CHIP
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

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

• Heat fryer to 350° F. into the egg/buttermilk mixture, and then transfer
to the seasoned flour and coat, making sure that
• To make the mint chips, have a plate lined with
there are no large holes in the breading. Drop the
paper towels ready. Once the fryer is up to
tomatoes into the fryer, and cook for 2-4 minutes,
temperature, drop the empty baskets into the hot
or until they are crispy and golden brown. Remove
oil. Then toss the picked mint leaves into the hot
tomatoes from fryer onto a paper towel to soak up
oil. Be careful because the moisture in the leaves
any excess oil.
will cause the hot oil to splatter a bit. Fry the leaves
for 10-15 seconds, or until the oil stops making the • Arrange cooked tomatoes onto a serving plate or
popping noise. Quickly remove the chips, and place platter. Top each tomato with a slice of the fresh
them on the paper towel lined plate to soak up any mozzarella. Top each slice of the mozzarella with
access oil. Reserve. about 1½oz of the hot Pulled BBQ Salmon. Top the
salmon with 1-2 mint chips. Serve.
• Crack the 2 eggs into a bowl, and add the
buttermilk. Whisk mixture until evenly incorporated. • Makes 45 canapés (assuming 10-12 slices
In a half hotel pan or baking pan, add the flour, per tomato)
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
PULLED BBQ SALMON TACOS
PULLED BBQ SALMON TACOS

5 lbs Pulled BBQ Salmon, 1/2 bunch cilantro, rough chopped

heated as per instructions 2 ea limes
20 ea corn tortillas 1/8 cup E.V.O.O.
1 ea head of iceberg lettuce, 1/2 bunch scallions, sliced thin on a bias
shredded thin
1 cup sour cream
3 ea tomatoes, diced small
salt and pepper to taste
1 ea jalapeño, seeded and minced
1 ea red onion, minced

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

• Turn on grill. • Cut the remaining lime into wedges and place
next to each taco. Serve.
• For pico de gallo - in a mixing bowl, mix
tomatoes, jalapeños, red onion, chopped • Serves 10 (2 tacos per serving)
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.
PULLED BBQ SALMON PIZZA PULLED BBQ SALMON PIZZA

2 1/2 lbs Pulled BBQ Salmon, cooked 3 1/2 cups mozzarella cheese
as per instructions 2 ea red onions, sliced
2 1/2 cups Sweet Baby Rays BBQ sauce 3 ea green bell peppers, sliced
or preferred BBQ brand
1/8 cup E.V.O.O.
10 ea 11” pizza crusts
1/2 bunch cilantro, roughly chopped
3 1/2 cups shredded smoked gouda
cheese salt and pepper to taste

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

• Preheat oven to 450° F. the sliced red onion, and the sliced bell pepper
on top of it all. Lightly season with salt and
• Take hot salmon out of package and let it cool
pepper. Using a paint brush, lightly paint the
enough to be able to handle it.
exposed crust with the E.V.O.O. for added
• Lightly flour the work surface, and lay out the crispness.
10 pizza dough crusts. Spoon about a 1/4
• Bake the pizza in the oven for 8-12 minutes, or
cup of the BBQ sauce into the center of each
until desired crispness is achieved. Once pizza
pizza dough. Use the back of the spoon in a
is cooked, cut into even wedges, and sprinkle
rotating motion to evenly spread the sauce
with chopped cilantro. Serve.
onto the pizza dough, leaving about 1/2” - 3/4”
from the edge of the crust. Evenly spread the • Serves 10
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

PULLED BBQ SALMON BURRITO,
WITH CELERY- HORSERADISH SLAW
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
VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES
• 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 PULLED BBQ SALMON SLIDERS
WITH FRIED PICKLES, WITH FRIED PICKLES,
AND GRANNY SMITH APPLE SLAW
AND GRANNY SMITH APPLE SLAW
5 lbs Pulled BBQ Salmon, cooked 1/4 tsp chili powder
as per instructions 3 ea Granny Smith apples, julienned
18 ea slider buns 1 ea red onion, sliced thin
2 cups pickle slices, preferred brand 2 ea lime
1/2 cups all purpose flour 1 Tbsp cilantro, roughly chopped
2 tsp cajun seasoning 2 Tbsp E.V.O.O.
1/2 tsp dried oregano salt and pepper to taste

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

• Heat fryer to 350º F. fallen through the holes, then drop the basket
into the fryer oil. Cook the pickles for about 2
• In mixing bowl, add apples, onion, cilantro and
minutes, or until golden brown. Reserve hot.
E.V.O.O.. Squeeze the juice of both limes over
(Note: The flouring to fryer of the pickles should
the mixture to dress as well as prevent the
be done quickly as to avoid the flour soaking up
apples from turning brown. Season with salt
the pickle moisture and sogging out.)
and pepper. Reserve.
• Once pickles are fried and hot and the apple slaw
• In another bowl, mix flour, cajun seasoning,
is made, lay out the slider bun bottoms. Top each
oregano, and chili powder. Lightly toss the pickle
bottom with about 1/2 oz of the Pulled BBQ
slices in the seasoned flour mixture, careful to
Salmon. Top with a 3-finger pinch of the apple
make sure each slice is completely covered in the
slaw. Then top that with 2-3 fried pickle slices.
flour. Once each slice is evenly covered, remove
Top each with the top bun, and hold together
the fryer basket from the fryer, and hold it over a
with a toothpick. Serve.
trash can. Dump the floured pickles into the fryer
basket, allowing the access flour to fall into the • Serves 6 (3 sliders per serving)
trash can. Give the basket one last shake over
the trash can to make sure all extra flour have
PULLED BBQ SALMON PULLED BBQ SALMON
POUTINE SANDWICH
POUTINE SANDWICH
5 lbs Pulled BBQ Salmon, cooked 2 lb French fries, cooked
as per instructions 20 ea leaves of Boston bibb lettuce,
20 ea Burger Buns, standard 4 inch size washed and dried
20 ea slices of yellow cheddar cheese

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

• 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
 PULLED BBQ SALMON PULLED BBQ SALMON
SANDWICH WITH COLE SLAW 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
2 1/2 lbs French fries, hot and seasoned
1/4 lb melted butter, with brush
for spreading

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

• 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
SRIRACHA PULLED SRIRACHA PULLED
BBQ SALMON BAO BBQ SALMON BAO
1/2 lb Sriracha Pulled BBQ Salmon, 3 1/2 cups cake flour
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.
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
VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES
• 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 PULLED BBQ SALMON
BREAKFAST SANDWICH BREAKFAST SANDWICH

2 1/2 lbs Pulled BBQ Salmon, cooked as 10 ea American cheese, slices

per instructions 1/4 cup butter, melted
10 ea cornbread buns
10 ea eggs

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

• Heat flat top grill to 325º F. • Once the egg is “sunny side up”, sprinkle with
salt and pepper, and place it on top of the
• Once flat top is hot, grease it with the butter.
hot Pulled BBQ Salmon. Then top it with the
Crack all the eggs on to the flat top, leaving
toasted top bun and serve.
enough room to toast the bread on the flat
top in the butter as well. • Serves 10
• 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.
 PULLED BBQ SALMON AND PULLED BBQ SALMON AND
HEIRLOOM TOMATO NAPOLEON SALAD HEIRLOOM TOMATO NAPOLEON SALAD
WITH OLIVE TAPENADE
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
VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES
• 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
 ON.COM
PULLEDBBQSALM

49378