Preparation

• Preheat the broiler. Lightly brush bread with butter. Broil on both sides for about 2 minutes. Set aside.
  To prepare the salmon burger mixture:
  Cube the boneless and skinless salmon. Chop finely on a cutting board. In a large bowl, combine the salmon with the red and green peppers, green onion, tabasco, salt and pepper to taste. Beat the egg white with a wire whisk until soft peaks form. Fold into the salmon mixture.
  Divide into 4 equal portions, shape into patties 3/4-inch thick and 4 inches in diameter.
  Refrigerate the patties on a tray until ready to use.
  When chilled they hold together better.
  Preheat a large nonstick skillet on the stove over medium heat until hot.
  Brush the salmon burgers with canola oil on both sides, and carefully place in the skillet. Cook until browned, 3 to 5 minutes. Turn and continue cooking the burgers until they are browned and just cooked through.
  PRESENTATION
  Arrange each salmon burger on a bun. Top with a slice of tomato, one heaping tablespoon of tartar sauce, 1/4 cup mixed green salad and finish with another piece of bread.