Instructions: 1. Heat grill. Using a pastry brush or your fingers, coat each side of the flat bread with a thin layer of olive oil. Place on grill and cook until brown, approximately 2 minutes. Turn bread over and broil another 2 minutes. When cooled enough to handle, trim the ends (about 3/4 inches).

You should have 8 slices.

2. Meanwhile, put the chopped salmon into a mixing bowl. Add peppers, scallions and heavy cream, and combine. Blend in tabasco, salt, and pepper.

Gently fold in 4 tablespoons of egg whites (1 tablespoon per burger), being careful not to break the whipped egg whites as you fold them in. Form into four patties, 4" in diameter and 1/4 inch thick.

4. Place a large non-stick griddle pan on the grill and allow to heat for 5 minutes. Brush pan with canola, (or vegetable) oil and lay salmon burgers on griddle. Place 1/2 teaspoon of butter next to each burger. Saute 2-1/2 minutes and flip (the burgers should be browned). Continue cooking 2 minutes until nicely browned on both sides. Remove each burger to a slice of bread.

5. On top of the burger place one thick slice of fresh tomato, one heaping teaspoon of tartar sauce, top with 1/4 cup of mesclun (or other tender garden greens) and top with one slice of bread. Serve with grilled corn and tomato salsa.

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