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In a small bowl stir together the sour cream, parsley, vinegar, and horseradish. Set aside.
In another small bowl stir together espresso powder, chile powder, brown sugar, mustard, cumin, and cayenne pepper. Cut salmon into four equal pieces. Sprinkle evenly with spice mixture; rub mixture into salmon with your fingers.
In a large nonstick skillet heat oil over medium heat. Cook salmon in hot oil for 5 to 7 minutes or until fish begins to flake when tested with a fork.
Top bottom halves of toasted buns with salad greens, salmon pieces, and onion rings. Spoon sauce over salmon and onion rings. Add top halves of buns.