Pacific Northwest Salmon Cornucopia Burger

Pairs well with:

White Merlot

Imagine sipping a lighter Merlot. This fresh, pale-pink wine is a nice change from traditional red or white wines.

The Pacific Northwest provides us with a wide variety of great food. Rich tasting salmon combines well with the mint and lemon flavored salsa. The sweetness of the grape lettuce salad is another component for this great tasting burger.


Basil oil:
1/2 cup Colavita extra Virgin olive oil
1/4cup chopped fresh basil leaves

Mint-lemon cucumber salsa:
2 cups 1/2-inch diced cucumbers
1/2 red jalapeno pepper, chopped
1/4 cup chopped red onions
1 tablespoon Colavita capers, drained
1 tablespoon minced fresh mint
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

2 1/4 pound fresh coarse ground skinless salmon filet
1 cup fresh corn kernels
2 teaspoons lemon pepper

2 tablespoons grape juice
1 tablespoon Colavita olive oil
1 tablespoon wine vinegar
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 cups finely shredded romaine lettuce
1 cups red seedless grapes, coarsely chopped

6 sesame seed buns, split
6 tablespoons mayonnaise


Combine olive oil with basil. Set aside.
Preheat gas grill.
Combine all the ingredients for the salsa and set aside.
Combine salmon with corn and lemon pepper. Form into 6 patties. Set aside.
In a bowl mix grape juice, oil, vinegar, salt and pepper together. Toss with lettuce and grapes.
Strain olive oil from basil leaves and brush oil on both sides of salmon patties. Grill patties until done, about 3 minutes per side. Toast buns on hot grill for a few seconds. Remove from grill and spread buns with mayonnaise. Place some salad on bun. Top with salmon patty and salsa. Top with bun half.

Serves 6