Yes, you know the name. This is the guy who could cook circles around you then take you down in an arm wrestling match, with his left hand, and only using three fingers. You get the point. I had the pleasure of creating a sandwich a year ago that I thought would fit the chef Robert Irvine name. I had read that he's a health nut, go figure, but likes a little sweet with his meal. So I decided to create the Robert Irvine candied salmon sandwich. A delicious savory and sweet candied salmon with a delicious but simple honey mustard on top. Chef thought it sounded pretty good so I kept it in my arsenal. When I joined as a Traeger blogger, I knew I had to talk to chef about his BBQ experiences. I was fortunate enough to ask him a few questions.
Traeger: First off chef, thank you for taking the time to answer a few questions! What is it that calls your name when you hit your favorite BBQ spot?
Robert Irvine: I go for the local favorite. Good BBQ is an art. If I look for one thing it'd be somebody using fresh ingredients and quality cuts of meat.
Traeger: What would you say is the oddest thing you've ever had barbecued?
Robert Irvine: Rattlesnake
Traeger: Ha I'm not too sure how that'd be but I'm sure it could be delicious. Any funny or interesting BBQ stories you'd like to share?
Robert Irvine: I was doing a cooking demonstration on a US Navy ship and the ship's head chef, after seeing how I was preparing my ribs, challenged me to a BBQ rib cook off. His ribs were good, but not good enough!
Traeger: I'm an Army man myself, so I'll leave that one alone! What would you say is your favorite BBQ recipe?
Robert Irvine: This is the recipe I used on that Navy ship: http://www.foodnetwork.com/recipes/robert-irvine/ribs-recipe.html
Traeger: That sounds great! Thank you again for your time chef!
The Robert Irvine
PREP TIME: 5 minutes
COOK TIME: 15 to 20 minutes
RECOMMENDED PELLETS: Hickory
2 croissant rolls
2 fillets of salmon
1 tbsp fish sauce
1 tbsp soy sauce
3 tbsp brown sugar
1/2 tsp ginger
2 tbsp yellow mustard
1 tsp honey
spring salad mix
Prepare your Traeger grill according to the recommended settings, on smoke with the grill door open for 4-5 minutes. While your grill is preparing, get a bowl and mix your fish sauce, soy sauce, ginger and brown sugar. It should make a nice, thick liquid. We'll use this to coat the front and back of your salmon.
Once your grill is ready, set turn your setting up to "High". As it heats up let your fish sit and marinate, this will give you a chance to get your sauce ready. This sauce is basic as basic gets. Combine your 2 tbsp of yellow mustard with your 1 tsp of honey. Now you can slice your bread if need be and get your lettuce ready.
Now that the grill is good and hot, place your salmon on the grill and set your timer for 15 minutes. Depending on the thickness of your salmon your cooking time should be around 15-25 minutes.
Now that these beautiful fillets are ready, lets craft this sandwich. This isn't rocket science, are you ready? Bun, candied salmon, lettuce (spring salad mix) and a nice slather of your home made honey mustard. Ladies and gentlemen, The Robert Irvine. If this sandwich is good enough for chef Irvine, it's good enough for anyone!