Ingredients

1 lb Salmon fillets
3 or 4 Ripened Haas avocado...smash it up with 3 teaspoon fresh lemon juice plus a pinch of salt.
1 Small red onion...sliced into rings
1 Big fresh tomato...sliced into rings
Fresh baby spinach leaves
4 Whole wheat buns
1/2 Cup plain Italian bread crumbs
1/2 Teaspoon ground black pepper
1 Teaspoon poultry seasoning
1/2 Teaspoon ground white pepper
1 Tablespoon light mayonnaise or fat-free plain Greek yogurt
1/4 Teaspoon dried thyme leaves
1 Celery stalk...diced
1/4 Teaspoon hot cayenne pepper

What-To-Do

Pulse salmon fillets in a food processor till chunky but not completely smooth.
Transfer the salmon to a bowl then add mayonnaise or Greek yogurt, dried thyme leaves, black pepper, white pepper, bread crumbs,diced celery, and poultry seasoning.
Mix then form into four balls and press into patties.
Refrigerate for two hours.
Grill salmon until the middle is no longer pink (about 3 minutes or so on each side).
Spread smashed avocado on 1 half of each bun, add grilled salmon patties, then top with red onion rings, tomato rings, baby spinach leaves, and additional smashed avocado.

Enjoy!