Salmon BLT

1: To a food processor, add salmon patty ingredients, keeping 4 chunks of salmon out for the end.

2: Add salmon, herbs, mustard, ginger, seasoning, mayo, lemon juice, and panko to the processor and lightly chop the mixture.

3: Transfer the mixture to a bowl and fold in the reserved salmon chunks.

4: Make 6-8 patties using gloves or wet hands to avoid sticking.

5: Place patties in the freezer for 30 minutes or refrigerator for 1 hour.

6: Heat oil and butter in a skillet, then add the patties.

7: Cook until browned, flip, and cover to finish cooking through.

8: Toast the bun in butter, then assemble the sandwich with dressing, arugula, patty, bacon, and tomato.