Opened face salmon burger

by Robert Bosley
(Auburn, Washington)

6-4 oz fillets Salmon

12 slices Texas toast
1 pkg Cabbage colslaw mix
Barbecue sauce

For the barbecue sauce:

1/2 cup Mayonnaise
2-1/2 tbl French dressing
1 tbl A-1 steak sauce
2 tsp Mustard, prepared
1 tsp Worcestershire sauce
1 tsp Smoky paprika
1 tsp Lime juice
1/2 tsp Red balsamic vinegar
1/4 tsp McCormick sweet and smoky rub
1/4 tsp Mesquite liquid smoke
Place all of the ingredients in a mixing bowl and whisk
until smooth.

Place the texas toast on a hot grill and toast both sides.
Set aside. Place the salmon fillets on a plate and coat each
fillets with olive oil. Place fillets on a hot grill and grill each side
4-5 minutes. Keep warm.

For presentation:

Place a slice of Texas toast on a plate. Place some of the
coleslaw mix on top. Drizzle some of the sauce over the top.
Place a grilled salmon fillet on top of the coleslaw mix. Drizzle
more of the sauce over the top of the salmon fillet. Place a
second Texas toast to the side.
Serve. Serves 4-6.