Heat skillet on medium heat and add 1 tsp of olive oil.

Sprinkle salmon generously with salt and pepper. Place salmon skin down in a hot skillet,

Cook salmon for 4-5 minutes on each side. Once cooked through, remove from heat and set aside to cool.

Heat the same skillet to medium heat. Once the pan is hot, add 1 tsp oil. Add onion, celery, and garlic. Season with salt. Sweat the vegetables (turn the heat down if they start to brown) until they're slightly softened, about 5 minutes. (You still want them to have a little bit of texture to them.) Cool for a minute or two.

Place salmon (or black beans) in a mixing bowl and use a fork to fake the fish apart. Add the cooled vegetables, Panko, egg, all but 2 tsp of the green onion, dill, Dijon, mayo, lemon juice, and ¼ tsp salt. Use a fork to stir the mixture until combined. Form into four large or eight small patties.

Heat skillet or griddle to medium heat. Brush with remaining olive oil. Add salmon patties, and cook until golden brown and crispy, about 3-4 minutes per side.

Serve with Cucumber Cooler Dip and garnish with the remaining green onion.

Combine yogurt, cucumber, lemon zest and juice, mint and salt in a small bowl or jar.