Ingredients: 1 pkg Coleson's Catch Salmon Fillets 2 c Finely Shredded Cabbage, of choice (mine is Napa) 1 Grated Apple, of choice, skin and all (mine is Fiji) 1/4 c Toasted Almonds 1/4 c Diced Celery 1/4 c Golden Raisins 2 Tbsp Mayonnaise 1 tsp Lemon Juice Salt and pepper, to tasteCooking Instructions: Make the slaw. Cook the salmon any way you prefer. Decide if you want to toast the bread and if you want the sandwich open faced. Serving Suggestions: My preference is a single piece of bread, untoasted, half of the slaw piled on, and the salmon on top. Done. Additional Comments: This recipe is done as a sandwich, but you could also make it as a wrap. Choosing the right bread is critical, but if you are really not going to eat the bread, skip it. I would choose a dense whole-wheat or multigrain bun or some kind of crusty loaf. Salt and pepper the salmon, squeeze a lemon on it, and set it aside.