Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

Was born in the Northwest where I loved to fish for and ea salmon.Now live on Padre Island where shrimp are plentiful year round. Thought the combination of Shrimp, salmon and scallops would work well with island flavour, so II tried it and it was fabulous…


1 Pound Salmon filet, boned
1-1/2 Pounds cleaned large shrimp
1/2 Pound scallops
1-2 Large eggs
1 Tablespoon mayonnaise
1 Medium Red onion, finely diced
1 Tablespoon well drained capers
2 Tablespoons minced fresh dill
2 Green onions finely sliced with some tops
2 Tablespoons Panko or other unseasoned bread crumbs
1 teaspoon Sea salt
1 teaspoon freshly ground mixed colored peppercorns

Limey mango mustard glaze:
mangos, 2
water 1/2 Cup
brown sugar, dark, packed 1-1/3 Cups
Dijon mustard 2/3 Cup
Creole mustard 2/3 Cup
Key lime juice 2/3 Cup
Ginger, Ground 2 teaspoons
Orange Peel 2 teaspoons
Sirarcha 2 teaspoons
vegetable oil 2/3 Cup
Mustard Seed 2 Tablespoons

½ Cup Cream Cheese, softened
½ Cup Sour Cream
½ Cup Plain Greek-style yogurt
1 Mango, peeled and diced
1 teaspoon Garlic Salt

2 Cups Cole Slaw Mix
1 Cup well drained pineapple tid-bits

1/3 Cup Mayonnaise
2 Tablespoons Greek-style yogurt
1/3 Cup Sugar
2 Tablespoons Apple Cider Vinegar
2 Tablespoons Poppy Seeds

6 Hawaiian Sweet Sandwich Rolls
6 Tablespoons Butter


To make the seafood patties, dice the salmon, shrimp and scallops into a mixing bowl. Add one egg, and remaining ingredients, mixing lightly to combine. If needed add an additional egg. Form six patties just slightly larger than the bun bottoms, handling seafood gently as to not compress too much; cover and chill until ready to grill.

To prepare Key Lime Mango Mustard Glaze: Cut mangos in half, then remove pulp, discarding seed and skin. Add mangoes to food processor. Pulse until
pureed. Add remaining ingredients and pulse until ingredients are well blended. Taste and adjust seasonings as needed. Store refrigerated in an airtight container until ready for use.

Whisk together the cream cheese, sour cream and yogurt. Stir in the mango and garlic salt, cover and reserve.

For the slaw: Combine the slaw and pineapple in a non-reactive bowl. Blend the
Mayonnaise, yogurt, sugar and apple cider vinegar. Stir in the poppy seeds. Taste

And adjust sugar or vinegar as needed. Pour over the cold slaw mixture, toss, cover and chill until ready to use. Stir well before serving, and use a slotted spoon to serve.

Heat the grill to medium-high and place an oiled seafood grate on top, 4-6-inches from the heat. With a pastry brush, brush both sides of patties with the mango glaze. Grill patties, basting as needed, about 3 minutes per side. Remove to a warm platter, cover with foil.

Butter and toast the buns on the grill. Spread grilled sides of buns with the cream cheese mixture. Place a patty on each bun bottom and cover the burgers with a portion of slaw on top. Affix bun tops, serve with glasses of SUTTER HOME CHARDONNAY WINE and ENJOY!