Steve Mishos

This dish is easily made in less than 5 minutes if you have all the ingredients and use canned salmon like these great sustainable products from Raincost Trading. It's also quick to cleanup since it uses a single bowl (although my cutting board is getting a nice green san from chopping the spinach and dill). :)

Ingredients

• Wild salmon - cooked (1 can or approximately 155g)
• Spinach - raw (lots ... at least 1 cup)
• Dill - fresh (as much as you like ... I use about 1/3 cup)
• Dijon mustard (1tbs)
• Olive oil (1tbs)

Directions

• Mix the olive oil and dijon mustard in a bowl.
• Add the canned salmon and mix well with the olive oil and mustard.
• Finely chop the spinach and dill and add it to the bowl.
• Mix one last time and eat.

Ingredients

1 can of water-packed tuna

1 tsp lemon juice

2 tbsp olive oil

1 tsp Dijon mustard

1 tbsp minced red onion

1 tbsp minced celery

1 tbsp chopped parsley

Salt and pepper

4 slices of whole wheat bread

handful of potato chips

Directions

Tuna Fish Sandwich Flake the tuna with a fork then mix it with the lemon juice, olive oil, mustard, onion, celery, and parsley. Have a taste then add enough salt and pepper to season to your liking.

Spread a thick layer of the tuna salad on two slices of bread. Top with a layer of crisp potato chips. Slap on the remaining bread. Press down a bit to even out the chips then have a huge bite. Remember to share the other one!

Source: http://www.foodtv.ca/recipes/recipedetails/recipe%5F6053.asp

Ingredients 

1 cedar plank (6 by 14 inches)

2 salmon fillets (1 1/2 pounds total)

Salt and freshly ground black pepper

6 tablespoons Dijon mustard

6 tablespoons brown sugar

Directions

Soak cedar plank in salted water for 2 hours, then drain. Remove skin from salmon fillet. Remove any remaining bones. Rinse the salmon under cold running water and pat dry with paper towels. Generously season the salmon with salt and pepper on both sides. Lay the salmon (on what was skin-side down) on the cedar plank and carefully spread the mustard over the top and sides. Place the brown sugar in a bowl and crumble between your fingers, then sprinkle over the mustard. Set grill for indirect grilling and heat to medium-high. Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

from food network . com