Ceasar Salad Salmon Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

The love of ceasar salads and salmon together. Its the
only fish my husband will eat again and again. You
can fix salmon so many ways and never get tired of it.


Ceasar Aioli
1/2 cup mayonnaise, store bought made with olive oil
3 anchovies, mashed
1 garlic clove, grated on zester
1 teaspoon lemon zest & juice
1 Tablespoon worcestershire sauce
1/2 Tablespoon dijon mustard
1/2 cup fresh grated parmesan cheese
2 pounds salmon filets, skinned, cut into cubes
2 Tablespoons spicy brown mustard
2 Tablespoons olive oil
1 cup chopped green onions
1 garlic clove, grated
1 Tablespoon lemon zest
2 teaspoons salt
1 teaspoon fresh cracked black pepper
6 kiser rolls, lightly toasted
6 bibb lettuce leaves
1 large avocado, peeled, pitted and thinly sliced
1/4 pound thinly sliced fresh parmesan cheese


In a large bowl, mix the first 8 ingredients together till
blended and set aside.

In a food processor, add the next eight ingredients and
pulse about 5 times to mix ingredients together. Shape
mixture into 6 patties with a moist hand and set aside
until grilling.

Heat the grill to medium-high. When the grill is ready rub
the grill rack with vegetable oil to prevent sticking. Place
the patties on the rack and cook until done to preference
3 to 4 minutes per side. Place the kiser rolls on the grill
for 1 minutes cut side down.

To assemble the burgers, place equal amounts of ceasar
aioli on each half of the roll, top with avocado slices on one side, the top the other side of the roll with the bibb
lettuce and cheese. Top with the salmon burger and

Makes 6 burgers.