1. Drain salmon, remove skin and bones, and flake. Place salmon in a large bowl. Add onion and next 5 ingredients. Stir in eggs and matzo meal. (Batter will be wet.)

2. Shape salmon mixture into 14 (1-inch-thick, 2-inch-wide) patties.

3. Cook, in 2 batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or until golden brown and crispy. Drain on a paper towel-lined wire rack. Sprinkle with kosher salt, if desired. Serve immediately over mixed baby salad greens with Lemon-Dill Sauce and, if desired, Thin Potato Kugel.

To Make Ahead: Prepare recipe as directed through Step 2. Place patties in a lightly greased aluminum foil-lined pan. Cover and chill 24 hours. Let stand at room temperature 10 minutes. Proceed with recipe as directed.

1. Pulse first 7 ingredients in a food processor 2 to 3 times or until smooth, stopping to scrape down sides as needed. Season with salt to taste.

1. Preheat oven to 425°. Grate potato, onion, and carrot through large holes of a box grater; toss with lemon juice. Spread mixture onto layers of paper towels or a cloth towel. Roll up towel, starting at 1 short side. Squeeze towel to absorb excess liquid. Place potato mixture in a large bowl.

2. Brush olive oil on bottom and up sides of a 15- x 10-inch jelly-roll pan. Heat pan in 425° oven 5 minutes.

3. Meanwhile, whisk together eggs and next 3 ingredients in a small bowl. Place matzo meal in a fine wire-mesh strainer. Rinse matzo meal under running water, shaking strainer gently until mixture forms a ball. Whisk into egg mixture.

4. Stir egg mixture into potato mixture until well combined. Carefully spoon potato mixture into hot jelly-roll pan. Press mixture in an even layer, using a spatula.

5. Bake at 425° for 30 to 35 minutes or until golden brown and crisp. Remove from oven to wire rack, and let cool 5 minutes. Cut into pieces before serving.

Note: Thin Potato Kugel can be made ahead. Prepare as directed, and cover and chill up to 2 days.

Thin Sweet Potato Kugel: Substitute 4 medium-size sweet potatoes (about 2 lb.) for baking potatoes. Omit lemon juice. Proceed with recipe as directed, whisking 1/4 tsp. ground thyme into eggs in Step 3.

1. Preheat oven to 225°. Beat first 3 ingredients at high speed with an electric mixer until foamy. Gradually add sugar and salt, beating until stiff peaks form. Gently fold in chocolate morsels and pecans.

2. Drop meringue mixture by tablespoonfuls 1 inch apart onto 2 parchment paper-lined baking sheets.

3. Bake at 225° for 1 hour, placing 1 pan on middle oven rack and other on lower oven rack. Switch pans, and bake 45 minutes or until meringues are dry but not browned. Cool completely on baking sheets on a wire rack (about 30 minutes). Store in an airtight container up to 1 week.

1. Preheat oven to 350°. Stir together first 5 ingredients in medium bowl until well blended. Stir in chocolate morsels.

2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.

3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Remove to wire rack, and let cool 15 minutes.