Ingredients

1 small cucumber, peeled and sliced
½ cup sour cream
2 tablespoons fresh mint, coarsely minced
1 clove garlic, minced
1 teaspoon lemon juice
salt and freshly ground pepper
1 pound wild salmon fillet, skin and pin bones removed
1 large raw egg
2 large eggs, hard-boiled and sliced
⅓ cup green onions, finely chopped
3 tablespoons olive oil
4 soft buns, or rolls split and toasted
12 fresh spinach leaves

Directions

Sprinkle cucumbers lightly with salt, let stand 10 minutes and then transfer to paper towels to drain. In a small bowl, whisk the sour cream, fresh mint, garlic and lemon juice. Season with salt and pepper. Set aside.

Slice the salmon lengthwise into ¼-inch wide stripes and then cut into ¼-inch wide pieces. In a medium bowl, whisk the raw egg with the green onions and ¼ teaspoon salt. Stir in the salmon.

Heat the olive oil in a large nonstick skillet over medium heat. Add the salmon mixture in 4 mounds; gently press to form four patties. Cook 3 to 4 minutes. Carefully turn patties and cook without turning until done.

Divide the ingredients evenly, top the salmon patty with mint sauce, cucumber, sliced egg, spinach and top half of bun.

Makes 4 servings

Ingredients

1 (8-ounce) package cream cheese, softened
1 (6-to 7-ounce) can salmon, drained
¼ cup mayonnaise
1 tablespoon lemon juice
1 tablespoon onion, finely minced
1 teaspoon prepared horseradish
½ teaspoon dried dill
⅛ teaspoon salt or to taste
¼ teaspoon garlic powder
6 croissants, split
lettuce leaves

Directions

In a mixing bowl, beat the cream cheese until smooth. Add the mayonnaise, lemon juice, onion, horseradish, dill, salt and garlic powder. Stir in the salmon.

To serve, spread mixture on each croissant bottom, add lettuce leaves and croissant top.

Makes 6 servings

Ingredients

8 slices good-quality bacon, “cooked”
1 avocado, pit removed
2½ teaspoons lemon juice
½ teaspoon ground cumin
¼ teaspoon sea salt
2 tablespoons cilantro, chopped
8 slices good-quality bread
6 ounces Monterey Jack cheese, sliced
1 large tomato, thinly sliced
2 tablespoons butter, softened

Directions

In a small bowl use a fork to mash together avocado, lemon juice, cumin and salt until smooth. Stir in cilantro and set aside.

Top four of the bread slices with the cheese. Spread with the avocado mixture, tomato slices and 2 bacon slices. Place remaining bread slices on top of the bacon. Spread top of the bread slices lightly with half the butter.

Heat a grill pan or 12-inch skillet over medium-high heat. Carefully add sandwiches, buttered sides down. Carefully spread tops with remaining butter. Cook for 4-6 minutes or until golden, turning once.

Makes 4 sandwiches

Ingredients

1 (6-to 7-ounce) can salmon, drained
1-2 tablespoons mayonnaise
2 teaspoons dried cranberries
1 tablespoon celery, diced
1 tablespoon carrots, shredded
2 teaspoons slivered almonds
pinch of cinnamon, optional
4 slices whole-wheat bread

Directions

Combine the salmon, mayonnaise, cranberries, celery, carrots, slivered almonds and a pinch of cinnamon in a bowl.

Sandwich between two slices of bread and serve at once.

Makes 2 servings

Ingredients

2 tablespoons brown sugar
1 ½ teaspoons chili powder
1 teaspoon ground cumin
4 (5-ounce) wild salmon fillets, skin and pin bones removed
1 tablespoon olive oil
2 teaspoons jalapeños, canned or
fresh, chopped
½ cup mayonnaise
4 Kaiser rolls or French bread, split and toasted
crisp lettuce leaves
sliced tomatoes

Directions

In a small bowl, stir together jalapeños and mayonnaise. Spread on cut sides of rolls.

On a plate, stir the brown sugar, chili powder and cumin. Press tops of salmon fillets into spice mixture.

Heat a large skillet over medium-high heat until hot. Add oil, heat until hot. Add salmon, spice side down, cook 2-3 minutes or until browned. Turn salmon and cook another 3-4 minutes or until salmon begins to flake. Place salmon on bottom half of roll, top with lettuce and sliced tomatoes. Cover with top half.

Makes 4 servings

Ingredients

6 hard-boiled eggs, peeled
2 green onions, finely chopped
½ cup celery, finely chopped
1 tablespoon fresh dill, chopped
¼ cup mayonnaise, plus more for grill bread
1 teaspoon sherry vinegar
salt and freshly ground black pepper
1 (6-to 7-ounce) can smoked salmon, drained
salt and freshly ground black pepper
sprouts, lettuce or watercress sprigs

for the easy grill bread:
2 cups all-purpose flour
1 teaspoon sugar
1 teaspoon salt
½ teaspoon fast-acting yeast
½ cup warm water (105˚-115˚)
¼ cup olive oil, plus more for brushing
1 egg, beaten

Directions

the egg salad:
Place the eggs in a medium bowl and coarsely mash with a fork. Stir in the onions, celery, dill, mayonnaise and vinegar. Season to taste with salt and pepper. Gently fold in salmon. Set aside.

the grill bread:
In a large bowl, whisk the flour, sugar, salt and yeast. In a small bowl, whisk the water, oil and egg. Stir into flour mixture until a dough forms. Turn dough out onto a lightly floured surface and knead about 2 minutes. Put the dough into a lightly oiled bowl and let rest 10 minutes.

Cut into 8 pieces. Roll each piece out into a 6-inch round. Lightly oil a large
skillet and place over medium-high heat until hot. Grill bread rounds one at a time, turning once, until marks appear and bread is cooked through, about 1 minute per side. Keep bread warm wrapped in a cloth.

To serve, spread ½-teaspoon mayonnaise over each grill bread. Spread egg salad over the mayonnaise and top with the sprouts. Fold to close and serve.

Makes 8

Ingredients

1 package Rapid Rise yeast (2¼ tsp.)
½ cup 2% milk
1 cup butter (2 sticks) melted, plus more for greasing
3 egg yolks, lightly beaten
¼ cup granulated sugar
2½ cups all-purpose flour
1 teaspoon sea salt
6 eggs
18 slices deli ham
6 slices cheddar cheese
confectioner’s sugar, for dusting

Directions

make the rolls:
In a bowl combine yeast and ¼ cup water heated to 120 degrees. Let sit until foamy, about 10 minutes. Stir in milk, 4 tablespoons butter and egg yolks until smooth. Add sugar, flour and salt; stir until dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Transfer to a lightly greased bowl, cover with plastic wrap and let rise until doubled, about 1 hour.

Transfer dough to a floured work surface and using a rolling pin, roll into a 18 x 12-inch rectangle. Brush with 2 tablespoons butter; starting at one short end, roll into a cylinder. Cut into 6 equal pieces; transfer, cut side-down, to a parchment paper-lined baking sheet. Cover with plastic wrap and let rise until doubled. Preheat your oven to 375 degrees. Bake until lightly browned, about 15 minutes. Let cool.

make the sandwiches:
Heat 2 tablespoons butter in a 12-inch skillet over medium heat. Add 3 eggs, cook and flip until the yolk is just set. Repeat with 2 tablespoons butter and remaining eggs. Split each roll; place 3 slices ham onto each roll bottom. Top with an egg, a slice of cheddar and roll tops. Return skillet to medium-high heat; add 2 tablespoons butter. Add two sandwiches; cook flipping and flattening with a spatula, until browned, about 5 minutes. Repeat with remaining butter and sandwiches. Dust with confectioner’s sugar while hot before serving.

makes 6

Ingredients

8 thick slices of bacon
½ cup sour cream
¼ cup blue cheese crumbles
1 clove garlic, minced
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, finely chopped
1 green onion, finely chopped
1 pound smoked salmon (about 2 cups)
salt and freshly ground black pepper
12 slices sandwich bread, toasted
8 lettuce leaves, bibb or green leaf
4 thick tomato slices

Directions

Fry bacon until crisp, drain on paper towels. While bacon is cooking, in a small bowl combine the sour cream, blue cheese crumbles, garlic, mustard, parsley and green onion.

Layer each of the 4 toast slices with ½ cup smoked salmon, another slice of toast, a mound of the blue cheese spread, 2 criss-crossed slices of bacon, 2 lettuce leaves, 1 tomato slice, a dash of salt and pepper and a third slice of toast. Cut sandwiches into quarters. Enjoy!

Makes 4 sandwiches

Ingredients

1 (14-to 15-ounce) can salmon, drained
2 eggs
¼ cup fresh parsley, chopped
2 tablespoons onion, finely chopped
2 cloves garlic, minced
¼ cup panko bread crumbs
2 tablespoons lemon juice
2 teaspoons fresh basil, chopped
½ teaspoon dried oregano
⅛ teaspoon salt
pinch red pepper flakes
1 tablespoon olive oil
4 soft hamburger buns
4 crisp lettuce leaves
4 large tomato slices

for creamy basil sauce:
2 tablespoons mayonnaise
2 teaspoons lemon juice
1 teaspoon fresh basil, minced

Directions

In a medium bowl, combine the salmon, eggs, parsley, onion, garlic, bread crumbs, lemon juice, basil, oregano, salt and red pepper flakes. Form into four patties.

Heat the oil in a large skillet over medium heat. When the oil is hot, add the patties and cook for about 4 minutes per side or until nicely browned.

the creamy basil sauce:
In a small bowl, combine the mayonnaise, lemon juice and 1 teaspoon basil.

To serve, set the salmon burger on the bottom bun, a dollop of the basil mayonnaise, 1 lettuce leaf, 1 tomato slice and the top bun.
Serve right away.

Makes 4 servings