Preheat the oven to broil. Place pineapple and red onion on a foil lined sheet tray and drizzle with 1 tsp oil, a pinch of salt and grind of pepper. Season salmon slices with BBQ spice, salt and pepper.

Whisk the mayonnaise, teriyaki and hot sauce to combine. Set aside.

Place the pineapple and red onion under a hot broiler for 3-4 minutes or until slightly charred and heated through. Set aside. Open the slider buns and set on another sheet tray. Broil buns until nicely toasted. Set aside.

Heat a large nonstick pan over medium heat. Add the remaining tbsp of oil and, once shimmering, add the salmon slices. Cook salmon for 2 minutes then flip and cook 2 minutes more. Remove from heat and set aside.

Place 1 tsp teriyaki mayonnaise on both the bottom and top of each slider bun. Place 1 slice of salmon on each bun. Top with 2 pieces of pineapple, 1 ring of red onion and a sprig of cilantro. Repeat with remaining buns.

1. Remove the skin from the fillets and finely dice the fish.
2. Place the fish in a bowl with the olive oil, salt, paprika, breadcrumbs, parsley, onion, pepper and egg white.Mix well and form 8 burgers.
3. Heat a nonstick frying pan and melt the butter together with the olive oil. Cook each burger for approximately 8 minutes on each side.
4. Cut the rolls in half and briefly toast in the pan. Then spread some mayonnaise on the lower side.
5. Add the cucumber slices and place the burger on top.

1. For the guacamole peel and mix the avocados with the lemon juice. Season with salt.
2. Boil the vinegar with the sugar. Pour it on the onions and keep in the fridge.
3. Salt and pepper the salmon fillets and fry in a pan over high heat with some olive oil for 4 to 5 minutes.
4. Put some guacamole on the hot hamburger buns, add the sun-dried tomatoes, pickled onions, salmon and some dill.
5. Serve with the rest of the guacamole, lettuce and vegetable chips.