DELICIOUS RECIPESfrom the kitchen of chef marco suarez

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

High Liner Food’s resident chef, Marco Suarez

has worked in the restaurant industry for over

10 years and has even appeared on the Food

Network show. “Chopped.” Marco developed

on-trend and tempting recipes that will entice

BBQ and Salmon lovers 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 thick2 ea eggs1/2 cup buttermilk1 cup all purpose flour

1/2 cup cornmeal1/2 cup breadcrumbs, panko3 ea mozzarella balls, large, sliced

into 1/4 inch wheels1/2 bunch mint, picked

• 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

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)

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

FRIED GREEN TOMATO CANAPÉS, WITH PULLED BBQ SALMON,

MOZZARELLA CHEESE AND MINT CHIP

PULLED BBQ SALMON TACOS

5 lbs Pulled BBQ Salmon, heated as per instructions 20 ea corn tortillas1 ea head of iceberg lettuce, shredded thin3 ea tomatoes, diced small1 ea jalapeño, seeded and minced 1 ea red onion, minced

1/2 bunch cilantro, rough chopped 2 ea limes1/8 cup E.V.O.O.1/2 bunch scallions, sliced thin on a bias1 cup sour creamsalt and pepper to taste

• 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)

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

PULLED BBQ SALMON TACOS

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 crusts3 1/2 cups shredded smoked gouda

cheese

3 1/2 cups mozzarella cheese 2 ea red onions, sliced3 ea green bell peppers, sliced1/8 cup E.V.O.O.1/2 bunch cilantro, roughly choppedsalt and pepper to taste

• 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

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

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

PULLED BBQ SALMON PIZZA

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 hot5 cups canned black beans,

preferred brand, hot1 small red cabbage, shredded2 heads celery, sliced very thin on a bias

1 cup sour cream1 cup real mayonnaise (not salad dressing)4 Tbsp prepared horseradish1/2 tsp granulated sugar 1/4 cup cider vinegar1/2 tsp celery seeds1/2 tsp kosher salt1/2 tsp freshly ground black pepper

• 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.

• 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

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PULLED BBQ SALMON BURRITO, WITH CELERY- HORSERADISH SLAW

5 lbs Pulled BBQ Salmon, cooked as per instructions

18 ea slider buns2 cups pickle slices, preferred brand1/2 cups all purpose flour2 tsp cajun seasoning1/2 tsp dried oregano

1/4 tsp chili powder3 ea Granny Smith apples, julienned1 ea red onion, sliced thin2 ea lime1 Tbsp cilantro, roughly chopped2 Tbsp E.V.O.O.salt and pepper to taste

PULLED BBQ SALMON SLIDERS WITH FRIED PICKLES, AND GRANNY SMITH APPLE SLAW

• 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

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)

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PULLED BBQ SALMON SLIDERS WITH FRIED PICKLES,

AND GRANNY SMITH APPLE SLAW

PULLED BBQ SALMON POUTINE SANDWICH

• 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

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

5 lbs Pulled BBQ Salmon, cooked as per instructions

20 ea Burger Buns, standard 4 inch size20 ea slices of yellow cheddar cheese

2 lb French fries, cooked 20 ea leaves of Boston bibb lettuce,

washed and dried

PULLED BBQ SALMON POUTINE SANDWICH

PULLED BBQ SALMON SANDWICH WITH COLE SLAW

2 1/2 lbs Pulled BBQ Salmon, cooked as per instructions

1 lb cole slaw, preferred brand10 ea buns, potato bread, or

preferred style

2 1/2 lbs French fries, hot and seasoned1/4 lb melted butter, with brush

for spreading

• 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

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

PULLED BBQ SALMON SANDWICH WITH COLE SLAW

SRIRACHA PULLED BBQ SALMON BAO

1/2 lb Sriracha Pulled BBQ Salmon, cooked as per instructions

1 cup warm water1/2 tsp yeast, dry active3 Tbsp sugar2 Tbsp nonfat dried milk

3 1/2 cups cake flour1 1/2 tsp baking powder1/4 cup canola oil, with brush for greasing

the pan1 ea cucumber, sliced into thin wheels1 bunch scallions, sliced

• 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.

• 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)

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SRIRACHA PULLED BBQ SALMON BAO

PULLED BBQ SALMON BREAKFAST SANDWICH

2 1/2 lbs Pulled BBQ Salmon, cooked as per instructions

10 ea cornbread buns10 ea eggs

10 ea American cheese, slices1/4 cup butter, melted

• 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.

• 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

PROCEDURE VISIT PULLEDBBQSALMON.COM FOR MORE RECIPES

PULLED BBQ SALMON BREAKFAST SANDWICH

5 lbs Pulled BBQ Salmon, cooked as per instructions10 ea heirloom tomatoes1 bunch basil, picked and washed 3 cups crumbled goat cheese

2 cups croutons1 cup olive tapenade, preferred brand1/4 cup E.V.O.O.salt and pepper to taste** Special Equipment needed. 3 - 4” x 2.5” wide deep ring mold

• 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.

• 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

PROCEDURE

PULLED BBQ SALMON AND HEIRLOOM TOMATO NAPOLEON SALAD WITH OLIVE TAPENADE

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PULLED BBQ SALMON AND HEIRLOOM TOMATO NAPOLEON SALAD

WITH OLIVE TAPENADE

PULLEDBBQSALMON.COM

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