Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 Pounds wild Salmon Fillets (skinned and boned)
1 heaping Tablespoon Creole or Cajun Seasoning Mix, or to taste
½ Cup thinly sliced green Onions
¼ Cup Panko, or more as needed
2-1/2 Cups Blackberries (plus a few extra for garnishes)
1/2 Cup Each: Ketchup, Honey, Firmly packed Brown Sugar (plus extra brown sugar for salad)
2 Tablespoons minced fresh Ginger
1 Tablespoon freshly crushed mixed Peppercorns
12 Pieces thick sliced Maple-smoked Bacon
12 Thick Slices buttered Jalapeno Cheese Bread (cut to fit patties)
3 Cups Oh So Sweet Pineapple Cole Slaw*****
*****Oh So Sweet Pineapple Cole Slaw:
3 Cups Cole Slaw Mix
1 Cup diced Pineapple, drained (canned, fresh or fresh grilled)
2/3 Cup Mayonnaise
1/2 Cup Brown Sugar (from above), or to taste
1 Tablespoons Red Wine Vinegar



Rinse salmon and pat dry, coarsely chop fish until it resembles hamburger. Transfer to a bowl and combine with the seasoning mix. Cover and refrigerate 30 minutes. Remove from refrigerator and add the green onions, wine and Panko, tossing to combine. Form 6 patties as thick as the Jalapeno-cheese bread slices, and place on a plate. Cover and refrigerate until ready to grill. Prepare the grill fire, spraying grill rack with non-stick spray and placing it 4-6-inches from the heat (use a cross wired fish grill or vegetable grill rack if possible when cooking the salmon burgers)… Saute bacon in a non-stick skillet until golden brown and crispy, and let drain on paper towels; crumble and reserve. Meanwhile, combine sauce ingredients in a blender-top and puree. Strain through a medium-gauge sieve (to remove most of the seeds). Place mixture in a saucepan over medium-low heat and reduce on the grill until mixture reduces to 2-2/3 Cups. Divide sauce in half, in two small bowls and reserve. To make the slaw, place the Cold slaw mix and pineapple, in a mixing bowl Whisk together the mayonnaise, sugar, and the vinegar. Taste and adjust seasonings as needed. Pour over the slaw mixture and toss to coat the salad. Cover and refrigerate until ready to serve (can be made a day ahead). Remove the salmon patties from the fridge and grill fish 3 minutes on each side, Using pastry brush, place a coating of blackberry bbq sauce on the top of each fillet, then turn them over and coat the bottom side (which is now on top). Repeat occasionally until fish is cooked through. (Fish should be cooked a total of 10 minutes per inch of thickness). Discard basting sauce. Cut buttered bread to fit patties and grill until golden brown. To serve: Using the remaining blackberry sauce, spread generously on both sides of the grilled bun pieces. Stir the slaw well, and transfer a portion to each burger bun bottom using a slotted spoon. Place a cooked salmon burger on each bun on top of the slaw. Spoon some of the remaining blackberry sauce over each burger Crumble some of the bacon on top of the sauce. Affix bun top with fancy picks, halve burger and serve immediately.