Grilled Salmon Fillet Sandwich with Crunchy Cabbage Slaw and DLM Guacamole

6 salmon fillets, about 6 oz each
Vera Jane's Extra-Virgin Olive Oil
Sea salt or Kosher salt
Freshly ground pepper
6 DLM Classic 10-Grain Hamburger Buns
DLM Fresh Guacamole
Crunchy Cabbage Slaw
2 Tbsp fresh lemon juice
2 Tbsp fresh lime juice
2 Tbsp unseasoned rice vinegar
1 tsp sugar
1/2 small green cabbage, shredded
1 small cucumber, peeled, halved lengthwise, seeded and julienned
1 small red onion, thinly sliced
1 small red bell pepper, thinly sliced
6 Tbsp chopped cilantro
6 Tbsp chopped mint

For the salmon, preheat the grill to medium-high heat. Brush the cooking grate with oil. Rub the outside of the salmon with olive oil, salt, and pepper. Place the salmon, skin side down on the grill and cover. Cook undisturbed until the salmon just starts to release its fat and/or the flesh flakes easily, about 10 to 12 minutes for most 1-inch thick fillets. Remove to a plate and allow to rest for 15 minutes.

To prepare slaw:

In a large bowl, combine the lemon and lime juice with the vinegar. Add the sugar; stir until dissolved. Add the cabbage, cucumber, onion, red pepper, chopped cilantro, and mint and toss well. Set aside. The slaw may be refrigerated overnight.

Makes 6 servings

Allergy Warning: Contains fish and wheat