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	Alaska Salmon BLT Serves: 8
	Alaska Salmon: Alaska Salmon, cooked, cooled       and flaked* Shallots, large, minced Dijon mustard Panko breadcrumbs, divided Eggs, extra large Basil, dried Salt Black pepper Canola or olive oil Sun-Dried Tomato Mayonnaise: Sun-dried tomato, covered with       boiling water and reserved Pesto, prepared Mayonnaise Assembly: Sandwich buns, split Prosciutto, pan-roasted until crisp Romaine lettuce leaves	2 ½ to 2 ¾ lbs. 2 ea. 2 Tbsp. 1 ¼ cups 2 ea. 2 ½ Tbsp. 2 tsp. 1 tsp. 3-4 Tbsp. 1 ½ oz. 2 Tbsp. 1 cup 8 ea. 8 slices 8 ea.
	Directions: 1. Alaska Salmon: Mix together salmon, shallots, Dijon mustard, half the panko breadcrumbs, eggs, basil, salt and pepper. Shape into 8 salmon cakes and gently pat remaining panko breadcrumbs onto each cake; chill for 2 hours. Sauté in oil until crisp on each side. 2. Sun-Dried Tomato Mayonnaise**: Finely dice sun-dried tomatoes. Stir tomatoes and pesto into mayonnaise. Reserve. 3. Assembly: Toast buns and spread top and bottom of buns with 2 Tbsp. Sun-Dried Tomato Mayonnaise. Place romaine lettuce on bottom half of bun. Top with salmon burger and prosciutto. Cover with top of the bun. *Or use canned Alaska Salmon **Substitute Sun-Dried Tomato Mayonnaise for a pesto and sun-dried tomato mixture
	Downloadable Recipe: Alaska Salmon BLT (Word format)