16 ounce block of Silken Tofu.
6 Pieces of plain Sun dried Tomatoes.
1/2 cup Fresh Raw Baby Spinach.
4 Peeled cloves of fresh Garlic
. 2 Teaspoon Dry Oregano.
6 Tablespoons Extra Virgin Olive Oil.
1 Tablespoon fresh lemon juice.
1 Teaspoon Sea Salt.
1 Teaspoon Ground black Pepper.
2 Lbs. Skinless Raw Wild Salmon, chopped finely.
1 Cup sliced Almonds.
6 Peeled cloves of fresh Garlic.
2 ounces of Sutter Home Cabernet Sauvignon.
¼ Cup Fresh Wild Blueberries
. 2 Teaspoons Sea Salt.
1 Teaspoon Ground Black Pepper.
Vegetable oil for brushing the Grill.
6 – Sliced and opened Whole Wheat Rolls.
3 cups Raw Baby Spinach.
Preheat gas grill to medium-high. Prepare the Lyco-flava-naise by putting the Tofu, Sun Dried Tomatoes, Baby Spinach, Garlic, Oregano, Extra Virgin Olive Oil, Lemon Juice, Salt and Black Pepper in a blender or food processor and blend until smooth in consistency. Cover and set aside. To make the Salmon Nutri-Patties, finely chop the salmon and place in a large mixing bowl, cover and refrigerate. Put the almonds in a food processor and process into a bread crumb texture, (almond flour). Next, add the garlic cloves, Sutter Home Cabernet Sauvignon, blueberries, salt black pepper and eggs in a food processor and process until well mixed, and a fairly smooth texture is achieved. Gently combine this mixture to the chopped salmon and divide into 6 equal portions and form into patties. Brush the pre-heated grill grates with vegetable oil. Place the patties on the grill grates, cover and grill for about 4-6 minutes on each side, until opaque throughout, turning once. During the last minutes of grilling, place the rolls with the insides down on the upper or outer grates, toast lightly, remove and place on a platter. To assemble the burgers, liberally coat each half of the rolls with the lyco-flava-naise. Place 1/2 cup of the raw baby spinach on the bottom half of each roll, followed by the patty than cover with the top half of the roll and serve. Makes 6 Burgers.