Sandwich pulled salmon with pickled fennel

Name: sandwich pulled salmon with pickled fennel
Total time: 30 min
Yield: 4
Ingredients: 1 fennel bulb; 0.5 onion; 4 tablespoon sunflower oil; 1 lemon; 1 teaspoon sambal; 1 teaspoon thyme; 1 teaspoon cumin powder (djinten); 3 tablespoon Barbecue sauce; Barbecue sauce; 4 salmon fillet; 4 hard white bun

Ingredients

1 fennel bulb
0.5 onion
4 tablespoon sunflower oil
1 lemon
1 teaspoon sambal
1 teaspoon thyme

1 teaspoon cumin powder (djinten)
3 tablespoon Barbecue sauce
Barbecue sauce
4 salmon fillet
4 hard white bun

Directions

Preheat the oven to 180ºC. Saute fennel and onion with a mandolin or peeler in thin slices.
Sprinkle with the oil, lemon juice and a good pinch of salt and leave covered for at least 30 minutes. Meanwhile, mix the sambal with the thyme, cumin and barbecue sauce and swirl the salmon through this mixture.
Place the salmon in an oven dish and bake in the oven for about 20 minutes. Remove the cooked salmon with 2 forks and sprinkle some of the cooking liquid from the dish.
Serve the pulled salop a ball with the pickled fennel and some extra barbecue sauce.