1. Salmon Prep: cut into 1-inch cubes. Place in a bowl and lightly rub with olive oil and lemon juice. Sprinkle with dill, cover and refrigerate for 20 minutes.
2. In a small bowl combine the Sauce ingredients. Cover the bowl and refrigerate until needed.
3. Preheat your barbecue grill to medium. Place a 12-inch piece of foil on the grill and rub foil top lightly with oil. CAUTION: be careful; the grill may be hot.
4. Place on the salmon pieces on the foil and cook until salmon is firm to the touch. Remove the salmon from the grill and let’s get ready to build your appetizers.
5. Start with a wafer and place ½ teaspoon of sauce in the middle. Place 1 piece of salmon on top of the sauce and place a little more sauce on top. Serve with your favorite beverage.
“TRACK BAR” SALMON on ALMOND THINS
1 pound salmon filet
olive oil
juice of 1/2 lemon
2 teaspoons fresh chopped dill
1 package Jules Destrooper® Almond Thins
Sauce
1/4 cup mayonnaise
1 tablespoon Chinese chili sauce
1 teaspoon grated ginger
1 teaspoon sesame seed oil
1 teaspoon toasted sesame seeds
1 teaspoon chopped chives
 “TRADING PAINT” STUFFED BARBECUE BURGER
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 “LEAD LAP” TURKEY & GRAVY PO’ BOY
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 “BACK STRETCH” BARBECUE SPARE RIBS
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 “HAPPY HOUR” HALIBUT with BLACK BEAN SAUCE
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 “BIG HIT” ENGLISH TRIFLE
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 “GAS and GO” BEEF & CHICKEN CROCK-POT
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 “PUCKER VALVE” BABY BACK RIBS with APRICOT GLAZE
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 “POLE WINNER” BARBECUE CHICKEN
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 “LUCKY DOG” SHRIMP & TORTELLINI SALAD
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 “INSIDE LINE” CHICKEN and CORN CHOWDER
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 “PIT STOP” OLIVE TAPENADE
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 “VICTORY LANE” SHORT RIBS with HERB BUTTER
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