South Seas Seared Salsafied Salmon Burgers

Pairs well with:

Chenin Blanc

This wine is bursting with crisp, refreshing fruit flavors like apple, pear, and melon, making you want to swing your legs off a dock at sunset.


Grilled Salsa:
2 tsp vegetable oil for brushing grill rack
2 medium jalapenos
1 small red bell pepper
3 Tbsp. fresh lime juice
2 tsp. minced peeled ginger
1 firm ripe mango
1 small ripe firm California avocado, halved, pit and peel removed 2 (1/2 inch thick) red onion crosswise slices
Salmon Burgers:
1/4 cup teriyaki sauce
2 Tbsp. hoisin sauce
1 Tbsp. Grey Poupon honey Dijon mustard
2 pounds boneless, skinless salmon fillets
1/3 cup panko
1 large egg, beaten
2 tsp. sea salt
6 large Hawaiian rolls, sliced in half horizontally



For Salsa: Prepare a medium hot fire ina charcoal grill with lid or preheat a gas grill to medium high. Brush grill rack with the begetable oil. Grill the jalapenos and bell pepper untill lightly charred all over about 8 minutes. transfer to a medium bowl and cover with plastic wrap, ser aside. In a small bowl mix together the lime juice and ginger. Set aside half in a medium bowl. Using a vegetable peeler remove skin from mango then cut the flesh away from both sides of the large flat center seed. Grill mango, avocado, pineapple and onion slices until lightly marked all over about 2 to 3 minutes per side brushing with the lime juice mixture in the small bowl. Transfer all to a butting board choping each into 1/2 inch cubes then mix into the medium bowl with the remaining lime juie mixture. Remove charred skin, seeds and cores from the jalapenos and bell pepper then cut into 1/2 inch pieces, add to the medium bowl also. Toss to coat. For Burgers: In a small bowl whisk together the teriyaki, hoisin sauce and mustard for a glaze. Cut the salmon into 1/2 inch pieces then mix in a large bowl with the panko, egg and sea salt. Form into 6 1/2 inch patties. grill burgers with lid closed over direct medium high heat 4 minutes per side brushing with the baste. Lightly toast cut sides of rolls during the last minute of grilling. To serve place burgers on bottom of rolls halves top with a generous amount of grilled salsa then add the rolls tops to form burgers.