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.


Rosemary Aioli:
2 eggs separated, yolks only (room temp)
1 ½ Tbsp. Pinot Noir
1 Tbsp. Soy Sauce
3 tsp. Dijon Mustard
1 tsp. brown sugar
2 garlic cloves, chopped
1 c. Extra Virgin Olive oil, first cold pressing
1 Tbsp. Balsamic Vinegar
2 tsp. finely minced fresh rosemary leaves
Salmon Burgers:
1 c. toasted bread crumbs, from buns or bread used for the burgers 1 ½ lb. wild sockeye or King Salmon filleted, and pin bones removed
2 eggs whites (separated from eggs above)
2 Tbsp. Aioli, from above
1 tsp. Pinot Noir
1 Tbsp. Soy Sauce
2 tsp. Dijon Mustard
4 green onions, sliced thinly
1 ½ Tbsp, minced fresh basil Roasted Bell Pepper Relish
3 bell peppers, red, yellow, and orange
2 Tbsp. minced fresh basil
1 clove garlic, chopped
4 green onions, sliced
1 tsp. Soy Sauce
Herbed Vinaigrette
¼ c. Worcestershire Sauce
3 Tbsp. Balsamic Vinegar
2 Tbsp. Soy Sauce
3 Tbsp. Dijon Mustard
3 Tbsp. brown sugar
¾ c. Extra Virgin Olive oil, first cold pressing
1 tsp. finely minced fresh rosemary leaves Arugula (Rocket) or Watercress
6 potato buns, plus an extra for bread crumbs; or a loaf of Potato Dill bread (there may be extra, depending on how thick you slice it) Cedar Planks
Cooking Spray



Soak cedar planks in water for four or more hours. Prepare the rest of the dish while they soak. Rosemary Aïoli: Place first 6 ingredients in a food processor or blender. Whirl a few times to blend. Drizzle in a couple of drops of Olive oil and pulse. Add a few more and pulse again. Turning on the motor, begin to drizzle in the remainder of the oil in a slow, and steady stream. The mixture should emulsify and take on the consistency of a thick mayonnaise. Add Balsamic Vinegar and minced rosemary. Whirl a few seconds to mix. Salmon Patties: Preheat oven to 350 degrees. Put bread or bun pieces into a blender or food processor and process until fairly fine crumbs appear. Spread crumbs on cookie sheet and bake until toasted and fragrant. Set aside to cool. Mince salmon fillet into apx. ¼” dice. Place in a bowl. In another bowl, whisk together egg whites, 2 Tbsp. Aioli, 1 tsp. Pinot Noir, 1 Tbsp. soy sauce and Dijon mustard. Pour over diced salmon. Lightly toss together with a fork. Add bread crumbs, and toss to incorporate. Add sliced green onions and chopped basil. Mix all together with clean hands. Divide mixture into six servings, and pat together, placing each patty on a cookie sheet. Cover with plastic wrap, and chill. Red Pepper Relish: Preheat broiler. Place bell peppers on a cookie sheet lightly coated with cooking spray. Broil peppers, about 5 minutes a side, until blistered and blackened. Put peppers in a paper bag, and self steam for 15 minutes. Peel peppers, remove seeds and stem, then drain. Put the peppers into a food processor with basil, garlic and onion, and pulse until fine, but not pureed. Strain in a fine mesh colander. Put in a bowl and mix in 1 tsp. soy sauce. Herbed Vinaigrette: Mix all ingredients together with a whisk, until thickened and oil is incorporated. Light charcoal. When coals are ashed over spread the coals, and replace grill rack. Put Cedar Planks on the grill and coat with cooking spray. When planks start to smoke, carefully place salmon patties on and close grill,(with vents partially closed). Cook for 6-8 minutes. Open grill and spray the patties lightly with cooking spray. Carefully turn the patties, (you may need to use two spatulas, one to scoop, and one pressing down on top as you turn the burger). Close grill and cook for an additional 4 minutes. To test for doneness, you can lightly flake the center with the tip of a sharp knife. It should appear fairly dry. Remove from grill. Top each burger with a Tbsp. or so of the Herbed Vinaigrette. While salmon is cooking, you can toast your buns or bread, if desired. Assembly: Toss some Arugula or watercress with a few Tbsp. Herbed Vinaigrette. Spread one side of the bun, or bread, with Rosemary Aioli. Top with Bell Pepper Relish,(lifting the mixture with a fork to drain any of the liquid which may have wept from the peppers). Top with salmon burger. Pile some of the dressed greens atop the burger. Add more a bit more relish, and spread top of bun with more Aioli, if desired. Place over the stack and serve. Serves 6