Weekly Winner: Simple, Stay-at-home, Salmon… with substitutions

I have no excuse for the delay in posting here … it’s not like I’ve been traveling!  Like everyone else I’ve been stuck at home and cooking like a fiend!  Truth is, my regular schedule is whacked so here I type,  trying to make amends.  My first entry during this bizarre time is a comforting, healthy, salmon dish.  I finally got to the point where I was craving something healthy – because really, I can only lay on the couch and eat pizza and mac-n-cheese (sometime in the same day) for so long.

Pan-Seared Salmon with Curried Couscous is a great “pantry” meal.  Except for the salmon (which I generally have in the freezer) its easy to pull this dish together with whatever you happen to have on hand.  I did not have spinach, but I did “panic buy” some kale (yeah, I know… I’m weird like that), so I simply swapped the kale for the spinach but frozen spinach would have worked well too.  Don’t have couscous?  You could use rice, orzo, or cauliflower rice.  No chickpeas? Try cannellini beans.  Times like these it’s all about being flexible.  But whatever you swap, do try this dish.  It’s the nice, healthy, ray of sunshine we can all use right about now.

Pan-Seared Salmon with Curried Couscous

Serves 4

Ingredients:

1-1/2 cups chicken broth

2 Tbsp olive oil

1 Tbsp curry powder

1 tsp salt, divided

1 cup couscous

1 (15-oz) can chickpeas, rinsed

1 cup baby spinach, chopped coarse

4 (6-to 8-oz) salmon fillets

1 tsp cayenne pepper

2 oz feta cheese, crumbled (1/2 cup)

Procedure:

1. Bring broth, oil, curry powder, and 1/2 tsp salt to boil in medium saucepan over medium-high heat. Stir in couscous, cover, and let sit off heat for 5 minutes. Stir chickpeas and spinach into couscous.  Cover and set aside.
2. Sprinkle salmon flesh with cayenne and remaining 1/2 tsp salt.  Arrange salmon skinned side down in 12-inch nonstick skillet.  Place skillet over medium-high heat and cook, about 7 minutes.
3. Flip salmon and continue to cook until center is still translucent which checked with tip of pairing knife and registers 125 degrees (for medium rare), about 7 minutes longer.  Stir feta into couscous and serve with salmon

Weekly Winner: Sensational Simple Salmon Salad (with substitution)!

When it’s hot and sticky in Chicago, I love a salad for dinner.  I also love salmon.  It is one of the few proteins that I don’t mind eating cold or at room temperature which makes it great for salads.  What I don’t love; however is watercress.  I find that it totally takes over a dish – much stronger than its delicate little leaves would lead you to believe!  So when I came across Nigella Lawson‘s Salmon, Avocado, Watercress and Pumpkin Seed Salad, I knew I’d give it a try — with one slight alteration. Now, without further ado, I present Salmon, Avocado, Arugula and Pumpkin Seed Salad.

Salmon, Avocado, Arugula and Pumpkin Seed Salad

Serves 2

Ingredients:

For the salmon:

2 salmon filets (approx. 8 oz total)

2 spring onions, trimmed

1 tsp black peppercorns

2-1/2 tsp lime juice

2 tsp sea salt flakes

For the salad:

3 Tbsp pumpkin seeds

5 oz arugula

1 tsp apple cider vinegar

1 ripe avocado

1 Tbsp grapeseed oil or extra-virgin olive oil

1 tsp sea salt flakes (or to taste)

Procedure:

1. Put the salmon filets in a small frying pan and cover with cold water.  Add the whole spring onions and peppercorns, squeeze in the lime juice and sprinkle in the salt, then bring to a boil, uncovered.  When the pan is bubbling, turn the filets over, then remove the pan from the heat and leave to stand for 7 minutes. Take the filets out of the liquid and leave to cool completely.  Once cool, the salmon will be cooked through.
2. While the salmon is cooking, start on the salad.  Toast the pumpkin seeds by tossing them in a dry frying pan on high heat.  They will start jumping a little, and will darken and get a smokier taste.  When toasted, transfer to a cold plate.
3. When you are ready to make the salad, put the arugula into a large shallow bowl (or split between 2 bowls), sprinkle with the vinegar and toss.  Add the salmon, removing the skin and tearing the fish into bite-sized pieces.
4. Halve the avocado and remove the pit.  Spoon the flesh out onto the salmon and arugula.  Drizzle the oil over the salad, sprinkle with the salt and half of the toasted pumpkin seeds, and toss gently to mix.  Scatter the remaining pumpkin seeds on top and serve.

Zesty Za’atar Zalmon

OK, sorry… couldn’t resist.  The actual name of this incredibly easy, incredibly complex-tasting meal is Mediterranean Za’atar Salmon but come on, where’s the fun in that?  Where’s the alliteration??  Seriously though, this is a stellar salmon dish.  Ha! See?  I did it again — Seriously Stellar Salmon… now that’s what this blog entry should have been titled!

All alliteration aside (sorry, I just can’t seem to stop!), this is a one-pan dish that is just different enough to make it interesting.  If you’ve never tried za’atar spice, you should!  I have a handful of recipes that I use it in and have never been disappointed.  The Za’atar gets used twice in this recipe.  It seasons the broth that is used to cook the couscous and it seasons the mayo which is spread on the salmon before cooking.  By the way, if you’ve never topped salmon with mayo before cooking, um, yeah…. it’s a very good thing.

The recipe comes from Kraft Food & Family. Now, don’t go looking down your nose at me or this recipe because of the source.  I’ve gotten some really killer recipes from the magazine.  They are always well-written, creative and definitely darn tasty.  They just need to work on their alliteration.

Mediterranean Za’atar Salmon

Serves 4

Ingredients:

1/4 cup mayonnaise

4 1/2 tsp. za’atar, divided

4 skinless salmon fillets

1 1/4 cup vegetable or chicken broth

1 cup Israeli couscous, uncooked

1 5-oz package mixed baby spinach and arugula salad greens (I actually used baby kale)

1 cup cherry tomatoes, halved

2 Tbsp coarsely chopped Kalamata olives

1/2 cup crumbled Feta cheese

Procedure:

• Mix mayo and 1 Tbsp za’atar until blended.  Brush half the mayo mixture onto salmon fillets; place, mayo sides down, in a large skillet.  Brush remaining sides with mayo mixture.  Cook on medium heat 5 to 6 minutes on each side or to desired degree of doneness.  Remove fish from skillet and cover to keep warm.
• Add broth and remaining za’atar to skillet; stir until blended. Bring to a boil, stirring occasionally. Stir in couscous; cover.  Simmer on medium-low heat for 8 minutes, stirring occasionally.
• Add all remaining ingredients except cheese; cook and stir 1 to 2 minutes or just until greens are wilted.  Top with fish and cheese and continue to cook, covered, 2 to 3 more minutes or until fish is heated through and cheese is slightly melted.

 

Weekly Winner: Silly Name, Sensational Salmon

Sometimes the name of a dish will draw me in.  It paints a picture of what the final dish will look like.  And if said name includes certain key words, such as “creamy, bacon, cheesy, or pork”, chances are I’m gonna read the recipe.  Then comes something called Bruschetta Salmon and I was stumped.  Was this toast with salmon on it?  Were they substituting the salmon for the bread in some paleo-gone-wild attempt at an appetizer?  How would that work?  Then I actually read the recipe and understood.  It’s basically salmon with all the flavors of a typical bruschetta used as a topping.  What a great idea!  And I might add, what a tasty, quick dinner!

A word of warning for the faint of heart:  this fish dish has cheese in it!  I know, I know…. blasphemy, right?  Wrong! It’s good. Get over it.  I’ve never quite understood the rule about no cheese with fish or seafood.  I’m sorry, a tuna melt?  Hello?  Enough said.  This tasty little rule-breaker of a recipe comes from Delish.com.  It’s quick, it’s cheerful, it’s dang yummy and I will definitely be making it again soon.  Silly name and all!

Bruschetta Salmon

Serves 4

Ingredients:

4 (6-oz) salmon fillets

1 tsp dried oregano

Kosher salt

Freshly ground black pepper

2 Tbsp olive oil

3 cloves garlic, minced

2 shallots, minced

3 cups halved cherry tomatoes

Juice of 1/2 a lemon

1/4 cup thinly sliced basil

Freshly grated Parmesan

Balsamic glaze, for drizzling

Procedure:

1. Season salmon all over with oregano, salt and pepper
2. In a large skillet over medium heat, heat 1 Tbsp olive oil.  When oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip and cook 6 minutes, until salmon is opaque and flakes easily.  Transfer to a plate.
3. Add remaining tablespoon olive oil to skillet, then stir in garlic and shallots.  Cook until garlic is fragrant, about 1 minute.  Add tomatoes and season with salt and pepper. Cook, stirring frequently, until tomatoes just begin to burst. Remove from heat and squeeze over lemon juice
4. Serve salmon with tomato mixture spooned on top.  Garnish each serving with basil and parmesan, then drizzle with balsamic glaze.

Weekly Winner: Salvation found in a Fabulously Fortifying and Stunning Salmon Salad

Salmon is my go-to salvation dish.  When I need to reset and rebalance, I inevitably turn to my favorite fish.  It is so versatile and incredibly easy to cook.  Since the temperatures are (finally) starting to rise here in Chicago and its beginning to feel like summer, an entrée salad is definitely the way to go.  I got this winner of a dish from Cooking Light Magazine.

Roasted Pistachio-Crusted Salmon and Kale Salad hits all the right notes.  It’s healthy and hearty all at the same time.  The nuts on the salmon add fabulous crunch and even more omega-3 fatty acids, the baby kale and red onion provide  crisp freshness, and the beets ground the dish in wonderful earthiness.  This salad will set you right with only about a half-hour’s worth of work. I streamlined this a bit further by getting pre-cooked beets.  Ain’t nobody got time to roast and peel beets for a mid-week dinner!

Roasted Pistachio-Crusted Salmon and Kale Salad

Serves 4

Ingredients:

• 2 medium-size pre-cooked beets
• 1/4 cup finely chopped unsalted pistachios, toasted
• 2 teaspoons grainy Dijon mustard
• 1 teaspoon lemon zest
• 1 (1 1/2-lb.) skin-on salmon fillet (about 1 1/2 inches thick)
• 7/8 teaspoon kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 3 cups baby kale and spinach mix
• 1/2 cup thinly sliced red onion

Procedure:

1. Preheat oven to 425F. Stir together pistachios, mustard, and lemon zest in a small bowl.  Place salmon on a baking sheet lined with aluminum foil, and sprinkle with 1/2 tsp salt and 1/2 tsp pepper.  Spoon pistachio mixture on top of salmon; pat into an even layer.
2. Bake at 425 until a thermometer inserted into thickest portion registers 130F, 15-16 minutes.
3. Whisk together oil, lemon juice, remaining 1/2 tsp salt and remaining 1/4 tsp pepper in a large bowl; reserve 3 tbsp. of the dressing.  Add beets, kale-spinach mix, and onion to bowl with dressing, and toss to coat. Place salmon fillet on salad.  Drizzle with reserved dressing.

Weekly Winner: Sensational, Subtle, Salmon Salad

Sometimes food doesn’t have to smack you in the face.  As much as I like big, bold flavors, spice-encrusted meats, tangy sauces and a big ‘ol punch of garlic; occasionally I find beauty and comfort in subtlety.  Salmon, Radish, and Bibb Salad is that dish.

I found this winner in Real Simple Magazine.  Honestly, I was just looking for a different, simple salad to throw together for a midweek lunch.  Salmon had been on sale and, as we discussed in an earlier post I do love me a creamy dressing.  As I continued to eat this salad, picking along and marveling at how tasty it was with such few actual ingredients, the word “elegant” kept coming to mind.  This was definitely an elegant salad.  But that isn’t alliterative and you all know how much I love alliteration.   So serve up this salmon salad and savor the subtle simplicity of such a super selection. (Sorry, I’ll stop now… here’s the recipe)

Salmon, Radish, and Bibb Salad with herby buttermilk dressing

Serves 4

Ingredients:

• 1 16-oz. skin-on salmon fillet (about 1 in. thick)
• ¾ teaspoon kosher salt, divided
• ¾ teaspoon freshly ground black pepper, divided
• 1 teaspoon olive oil
• ¼ cup buttermilk
• 3 tablespoons mayonnaise
• 3 tablespoons finely chopped fresh basil, plus leaves for serving
• 2 tablespoons finely chopped fresh mint, plus leaves for serving
• 1 small clove garlic, grated
• 1 4-oz. head Bibb lettuce, leaves torn in half
• 3 radishes, thinly sliced (about ½ cup)

Procedure:

Season salmon with ½ teaspoon each salt and pepper.

Heat oil in a large nonstick skillet over medium-high. Cook salmon, skin side down, until opaque and cooked most of the way through, about 7 minutes. Flip and cook to desired doneness, about 3 minutes for medium-well. Transfer to a plate and let rest for 5 minutes. Break into large pieces and discard the skin.

Whisk buttermilk, mayonnaise, chopped basil, chopped mint, garlic, and remaining ¼ teaspoon salt in a small bowl. Toss together lettuce, radishes, basil leaves, mint leaves, and remaining teaspoon pepper in a large salad bowl. Top with salmon and drizzle with dressing.

Weekly Winner: The Secret to Succulent Salmon? A board and a killer glaze

There is very little you can do to salmon that I wouldn’t like. Broiled, poached, sautéed, flaked … you name it, I’m a fan. One of my favorite ways to prepare salmon is definitely on the grill. Grilling fish however, is fraught with peril. The delicate fish can break, stick or simply fall through the grates (or possibly all three!)

The answer is cedar-planking the fish.  It’s like a safety net for the fish!  In addition, it imparts more smokiness than simply throwing it on the grill.  Add an amazing glaze and you’ve got yourself a fabulous fish dish.  Plank-Grilled Miso Salmon from Eating Well magazine checks all the boxes and comes together in about a half hour (not counting the soaking of the plank).  

Plank-Grilled Miso Salmon

Serves 4

Ingredients:

1 Tbsp maple syrup

1 Tbsp sake

1/4 cup white miso

1/4 cup mayonnaise

1/2 tsp lemon zest

1-1/2 pounds salmon fillet, skinned or 4 boneless, skinless filets

4 scallions, trimmed

1/4 tsp ground pepper

2 tsps black and/or white sesame seeds

Procedure:

1. Heat sake and maple syrup in a small saucepan over medium heat just until warm. Remove from heat and whisk in miso until smooth. Let cool for 1 minute, then whisk in mayonnaise and lemon zest.
2. Set up your grill for indirect grilling. Build a medium-high heat fire or preheat a gas grill to medium-high.
3. Place the plank, smooth-side down, directly over the flame and grill until the bottom is charred and smoky, 2 to 4 minutes. Set aside to cool.
4. Run your fingers over the salmon and remove any bones you find with tweezers. Place scallions on the charred side of the plank, leaving a little space between them. Place the salmon on the scallions and season with pepper. Spread the glaze on top and sprinkle with sesame seeds.
5. Grill the fish on the plank over indirect heat until the glaze is bubbling and browned and the fish is cooked through, 15 to 20 minutes. Serve on the plank, if desired.

Weekly Winner: Viva La Vinaigrette – Dressing up the Ordinary Midweek Meal

There is nothing new in the main components of last week’s salmon dinner.  I have made all of these things hundreds of times before — salmon, roasted veggies — many times they’ve even appeared on the same plate.  But this dinner was different…dare I say “snazzy”.

Much like the right accessory can liven up an old outfit, or a new throw pillow can add new life to your old living room, a different vinaigrette turned my ordinary “go to dinner” into an event meal.  I’m talking about Oven-Roasted Salmon with Cauliflower and Mushrooms.  See? Nothing new here.  But oh, wait…. that zippy-tangy-slightly-sweet vinaigrette drizzled over everything hooks you with the very first bite and stifles any yawns you were anticipating with the meal.

The recipe comes from Food Network Magazine and is neither complicated nor time-consuming.  You’re doing what you’ve done a million times, roasting fish and vegetables.  The only added work is whipping up the addictive dressing which actually takes about 7 minutes, tops.  I’ve just been sitting here thinking about what else I can use that stuff on!

Curtis Stone’s Oven-Roasted Salmon with Cauliflower and Mushrooms

Serves 4

Ingredients:

For the vinaigrette:

1/2 cup dry red wine

1/4 cup dried currants

3 tablespoons finely chopped shallots

3 tablespoons red wine vinegar

2 tablespoons packed light brown sugar

1 tablespoon extra-virgin olive oil

Kosher salt and freshly ground pepper

For the vegetables:

1 head cauliflower, cored and cut into small florets

1/4 cup extra-virgin olive oil

Kosher salt

1 1/4 pounds assorted mushrooms (such as cremini, oyster and stemmed shiitakes), halved lengthwise if large

1/4 cup very finely chopped shallots

2 cloves garlic, finely chopped

3 tablespoons thinly sliced fresh sage

Freshly ground pepper

For the salmon:

4 5-ounce salmon fillets

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

1/4 cup green pumpkin seeds, toasted (optional) – not really “optional” in my book!

Procedure:

Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.

Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.

Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.

Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.

Cook the salmon: Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skinned side up in the skillet and cook 3 to 5 minutes. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.

Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using (and you should!). Serve the remaining vinaigrette on the side.

Weekly Winner: Seemingly Stuck on Salmon – Another Winning Salmon Dish

Looking back at the past month or so, it sure seems like we’ve eating a bunch of salmon.  This actually isn’t quite true, but I have tried a bunch of new recipes this month and apparently a good amount have been salmon.  While it’s easily my favorite fish to cook, even I am surprised by the amount of fish that has appeared here in the past few weeks.  Truth be told, I actually tried this recipe for Slow-Roasted Curried Salmon with Corn and Tomatoes before the Asian Pork Salad (my last entry) but thought I needed to take a bit of a break from posting salmon.  Having said that, this could be one of the best yet!

Slow-Roasted Curried Salmon with Corn and Tomatoes comes from Sunset Magazine and is both comforting and exotic at the same time.  It’s got a good bite of heat which is nicely tamed by the sweetness of the corn and tomatoes.  Honestly, I could happily eat this dish once a week without tiring of it. Except for the rice, it is an easy sheet pan dinner which makes clean-up a breeze. And the fact that it’s slow-roasted at a low oven temp means it won’t heat up the house.  Both of those things, added to the amazing taste of the dish makes this a true winner.

Slow-Roasted Curried Salmon with Corn & Tomatoes

Serves 4

Ingredients

2 pounds skinned sockeye salmon fillet

1 tablespoon plus 1 tsp. brown mustard seeds

About 1 tsp. salt

1 teaspoon Madras curry powder

1/2 teaspoon cayenne

1 very ripe medium red tomato

1/2 small shallot

2 large ears corn

3 tablespoons extra-virgin olive oil

12 to 15 large fresh basil leaves

1/2 lemon (optional)

Hot cooked rice

Preparation

1. Preheat oven to 275°. Cut salmon into 3/4-in. cubes and put in a large bowl.

2. Grind mustard seeds in a spice grinder or clean coffee grinder. Pour into a small bowl and mix with 1 tsp. salt, the curry powder, and cayenne. Sprinkle over salmon and turn to coat thoroughly.

3. Cut tomato into 1/2-in. dice and mince shallot. Cut kernels off corn cobs. Add vegetables to salmon along with oil.

4. Stack several basil leaves, roll length­wise, and slice very thinly to make a chiffonade; repeat with remaining leaves. Mix 3/4 of leaves into salmon bowl.

5. Spread salmon and vegetables in one layer on a large rimmed baking sheet. Bake just until salmon is firm and barely flakes, 9 to 12 minutes. Add a squeeze of lemon juice if you like, and season with salt.

6. Spoon rice into bowls; add salmon and vegetables. Top with remaining basil.

Weekly Winner: Spectacular, Slightly-Spicy, Super Sloppy Salmon Sandwich

I was going to name this blog “Hey look!  I made a Muppet!” Seriously, this picture reminds me of some strange new Muppet character.  Can’t you just imagine it singing?? No? Oh well, maybe it’s just me. But this burger did in fact speak to me….it said “Dang, I’m tasty”.  There are a lot of elements to this Salmon Burger with Harissa Mayonnaise, but nothing is difficult.  The hardest thing was keeping the burger together while eating it.  It is a messy thing.  A very delicious messy thing.

This Muppet of a salmon burger comes from Food & Wine Magazine.  The only change I made to the recipe was that we didn’t grill these.  I couldn’t see the point of putting a skillet on the grill to cook them when I could just as easily cook them in the skillet on the stove top.  So that’s what I did. You do what speaks to you.

Salmon Burgers with Harissa Mayonnaise

Serves 6

INGREDIENTS

Cucumber Relish

1 English cucumber—halved lengthwise, seeded and sliced 1/4 inch thick

1/3 cup rice vinegar

1 tablespoon chopped dill

1 shallot, minced

1 teaspoon sugar

1 teaspoon kosher salt

Harissa Mayo

2/3 cup mayonnaise

1/4 cup Greek yogurt

2 tablespoons harissa

1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice

Kosher salt

Pepper

Salmon Burgers

5 scallions, white and light green parts only, coarsely chopped

1 small red bell pepper, coarsely chopped (about 3/4 cup)

1 small green bell pepper, coarsely chopped (about 3/4 cup)

1 1/2 pounds skinless center-cut salmon fillet, cut into 1-inch cubes and frozen for 30 minutes

1/2 cup plain dry breadcrumbs

1 tablespoon kosher salt

1/2 teaspoon pepper

2 tablespoons unsalted butter

1/4 cup extra-virgin olive oil

6 buns, split and toasted

Lettuce and tomato slices, for serving

Procedure:

MAKE THE CUCUMBER RELISH In a medium bowl, combine all of the ingredients. Cover and refrigerate for at least 1 hour.

MAKE THE HARISSA MAYO In a medium bowl, whisk together all of the ingredients. Season with salt and pepper.

MAKE THE SALMON BURGERS In a food processor, pulse the scallions and bell peppers until finely chopped; transfer to a medium bowl. Pulse the salmon in the food processor until finely chopped but with some bigger chunks remaining. Add the salmon to the bowl with the scallions and peppers and fold in the breadcrumbs, salt, pepper and 1/3 cup of the harissa mayo. Using lightly oiled hands, shape the salmon into six 3/4-inch-thick patties. Transfer to a lightly oiled plate and refrigerate for 30 minutes.

Light a grill. Set a large cast-iron skillet on the grill and melt 1 tablespoon of the butter in 2 tablespoons of the olive 
oil. Add 3 of the salmon burgers to the skillet; cook over moderately high heat, turning once, until golden brown and just cooked through, 4 to 5 minutes. Transfer to a plate and repeat with the remaining butter, olive oil and salmon burgers.

Spread some of the harissa mayo on the buns. Top with 
the salmon burgers, cucumber relish, lettuce and tomato slices and serve.