½Granny Smith apple, sliced into thin narrow strips (like matchsticks)
½cupsauerkraut
Mustard Sauce:
½cupplain yogurt
1tablespoonyellow mustard
1tablespoonhoney
1teaspoonworcestershire sauce
½lemon, juiced
Instructions
Preheat oven to 275ºF.
Pat salmon dry, and rub generously with garam masala spice mix and paprika. Sprinkle salt over fillets.
Line a baking sheet with aluminum foil, and place salmon on the baking sheet. Bake salmon about 15 minutes per inch of thickness, or until the salmon flakes easily with a fork.
While the salmon roasts, mix apple and sauerkraut together, and set aside. Mix all ingredients to for the mustard sauce together. Toast the buns.
Remove salmon from the oven, and flake the fillets apart.
Layer half the salmon onto each bun, and top with apple slaw and mustard sauce. If desired, serve any extra mustard sauce on the side as a dip. Extra slaw can be served as a side dish. Serve immediately.