Maple BBQ Salmon Salad Sandwich

YIELD: 16 portions

For the sandwiches:
32 oz. Wild Alaskan sockeye salmon filets
12 oz. maple barbecue sauce (recipe follows)
1 Tbsp. kosher salt
1 tsp. black pepper
1 oz. scallion, sliced thin
1 cucumber, sliced thin on mandolin
4 oz. arugula
16 slider buns

For the sauce:
1 Tbsp. canola oil
4 oz. onion, diced
1 oz. garlic, minced
2 tsps. Dijon mustard
1 oz. Worcestershire sauce
8 oz. sweet chili sauce
4 oz. maple syrup
6 oz. cider vinegar
2 dried ancho chiles
1 dried chipotle pepper

For the salad:
1 pint grape tomatoes, halved
2 avocados, diced
1 lime, juice and zest
¼ bunch chives, minced
2 tsps. salt
2 tsps. olive oil

1.    For the sauce: Remove seeds and stems from chiles. In a pot, heat canola oil over medium heat. Add onions and garlic and sweat until tender. Add all remaining sauce ingredients, stir to combine and bring to a simmer. Simmer for about 1 hour. Remove from heat and puree with an immersion blender. Strain.
2.    For the salad: In a mixing bowl, toss all ingredients together. Season additionally if needed.
3.    For the sandwiches: Preheat oven to 300°F. Place salmon on a baking sheet and season with salt and pepper. Brush with a small amount of sauce. Bake for 10-12 minutes or until just cooked.
4.    Place in cooler until cold. Flake salmon into a bowl. Add the remaining sauce and scallions and mix lightly.
5.    Toast the slider buns lightly.
6.    Place arugula on the bottom of the bun, about 2 oz. salmon salad on the arugula and top with 3-4 slices of cucumber. Serve with tomato-avocado salad.

Recipe: UMass Dining