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Pesto Grilled “Salmon Caprese” Sliders With Sun-Dried Tomato Aioli

Pesto Grilled “Salmon Caprese” Sliders With Sun-Dried Tomato Aioli

Wine Varietal:

Ingredients

  • PATTIES:
  • 1 1/2 Cups garlic butter croutons
  • 1 tablespoon bottled Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 1/2 Pounds skinless salmon fillets
  • 1 egg, beaten
  • 1/2 Cup prepared basil pesto, divided
  • 1/4 Cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cayenne red pepper sauce
  • 2 tablespoons olive oil, for forming patties
  • 12 Ounces buffalo mozzarello, 12 slices (1/2 inch thickness)
  • SUN-DRIED TOMATO AIOLI:
  • 2 tablespoons prepared sun-dried tomato pesto
  • 1 clove garlic, minced
  • 1/2 Cup mayonnaise
  • 1/2 Cup sour cream
  • 1 tablespoon fresh lemon juice
  • TOMATO BASIL TOPPING:
  • 2 tablespoons olive oil
  • 3 large garlic cloves, minced
  • 1 1/2 pints (24 Ounces) cherry tomatoes, halved
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 16 large basil leaves finely chopped
  • 2 tablespoons balsamic vinegar
  • OTHER TOPPINGS:
  • vegetable oil for brushing grill rack
  • 1/4 Cup salted butter, room temperature
  • 12 brioche slider buns

Instructions

  • PATTIES:
  • 1.
  • Preheat gas grill to medium high heat; when grill is ready, brush grill rack with vegetable oil.
  • 2.
  • Place oiled, seasoned medium size cast iron saute pan on one side of grill to preheat.
  • 3.
  • In large food processor add croutons, Italian seasoning, salt and pepper; process until fine in texture, like breadcrumbs.
  • 4.
  • Chop 1/2 of the salmon (3/4 pound) in a few large pieces; add to breadcrumb mixture and process util smooth.
  • 5.
  • Coarsely dice the other half of salmon on a cutting board.
  • 6.
  • In large bowl,
  • add breadcrumb salmon mixture and chopped salmon; mix until combined.
  • 7.
  • Add egg, 2 tablespoons of the basil pesto, mayonnaise, lemon juice and red pepper sauce; mix to combine ingredients.
  • 8.
  • Oil hands with olive oil to form 12 small patties
  • 9.
  • Place patties in refrigerator on wax paper lined tray and cover until ready to grill.
  • GRILLING PATTIES:
  • 1.
  • Place patties on hot oiled grill rack;
  • cook until browned on the bottom, about 3 minutes.
  • Turn patties and brush the cooked side with basil pesto; cook other side 3 minutes or until browned and brush with pesto.
  • Continue to turn and brush with pesto a few times or until “almost” done in center.
  • 2.
  • Add mozzarella slice on top each pattie; cover with lid or tent with foil; cook about 2 minutes or until cheese is melted and patties are just done in center.
  • SUN-DRIED TOMATO AIOLI:
  • Whisk tomato pesto, garlic, mayonnaise, sour cream and lemon juice until blended.
  • Cover and refrigerate until needed.
  • TOMATO BASIL TOPPING:
  • 1.
  • Add olive oil to prepared saute pan; heat oil until hot; add garlic; cook 1-2 minutes or until fragrant.
  • 2.
  • Add tomatoes and cook until skin wrinkles and tomatoes soften, 8-10 minutes.
  • 3.
  • Add salt, pepper and basil; mix with tomatoes.
  • 4.
  • Drizzle balsamic vinegar over top and stir.
  • Cook 2-3 minutes, stirring occasionally, or until liquid cooks down. Cover and set aside.
  • ASSEMBLY:
  • 1.
  • Cut slider buns in half and butter cut side; place on grill buttered side down for 30 seconds to 1 minute or until toasted.
  • 2.
  • Remove buns and spread generous tablespoon tomato aioli on bottom half of bun.
  • 3.
  • Place patties on top aioli, top with heaping tablespoon portion of tomato basil topping and top with other bun half.
  • 4.
  • Enjoy immediately with Sutter Home Pinot Noir
Pesto Grilled “Salmon Caprese” Sliders With Sun-Dried Tomato Aioli

Pesto Grilled “Salmon Caprese” Sliders With Sun-Dried Tomato Aioli

Wine Varietal:

Ingredients

  • PATTIES:
  • 1 1/2 Cups garlic butter croutons
  • 1 tablespoon bottled Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 1/2 Pounds skinless salmon fillets
  • 1 egg, beaten
  • 1/2 Cup prepared basil pesto, divided
  • 1/4 Cup mayonnaise
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cayenne red pepper sauce
  • 2 tablespoons olive oil, for forming patties
  • 12 Ounces buffalo mozzarello, 12 slices (1/2 inch thickness)
  • SUN-DRIED TOMATO AIOLI:
  • 2 tablespoons prepared sun-dried tomato pesto
  • 1 clove garlic, minced
  • 1/2 Cup mayonnaise
  • 1/2 Cup sour cream
  • 1 tablespoon fresh lemon juice
  • TOMATO BASIL TOPPING:
  • 2 tablespoons olive oil
  • 3 large garlic cloves, minced
  • 1 1/2 pints (24 Ounces) cherry tomatoes, halved
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 16 large basil leaves finely chopped
  • 2 tablespoons balsamic vinegar
  • OTHER TOPPINGS:
  • vegetable oil for brushing grill rack
  • 1/4 Cup salted butter, room temperature
  • 12 brioche slider buns

Instructions

  • PATTIES:
  • 1.
  • Preheat gas grill to medium high heat; when grill is ready, brush grill rack with vegetable oil.
  • 2.
  • Place oiled, seasoned medium size cast iron saute pan on one side of grill to preheat.
  • 3.
  • In large food processor add croutons, Italian seasoning, salt and pepper; process until fine in texture, like breadcrumbs.
  • 4.
  • Chop 1/2 of the salmon (3/4 pound) in a few large pieces; add to breadcrumb mixture and process util smooth.
  • 5.
  • Coarsely dice the other half of salmon on a cutting board.
  • 6.
  • In large bowl,
  • add breadcrumb salmon mixture and chopped salmon; mix until combined.
  • 7.
  • Add egg, 2 tablespoons of the basil pesto, mayonnaise, lemon juice and red pepper sauce; mix to combine ingredients.
  • 8.
  • Oil hands with olive oil to form 12 small patties
  • 9.
  • Place patties in refrigerator on wax paper lined tray and cover until ready to grill.
  • GRILLING PATTIES:
  • 1.
  • Place patties on hot oiled grill rack;
  • cook until browned on the bottom, about 3 minutes.
  • Turn patties and brush the cooked side with basil pesto; cook other side 3 minutes or until browned and brush with pesto.
  • Continue to turn and brush with pesto a few times or until “almost” done in center.
  • 2.
  • Add mozzarella slice on top each pattie; cover with lid or tent with foil; cook about 2 minutes or until cheese is melted and patties are just done in center.
  • SUN-DRIED TOMATO AIOLI:
  • Whisk tomato pesto, garlic, mayonnaise, sour cream and lemon juice until blended.
  • Cover and refrigerate until needed.
  • TOMATO BASIL TOPPING:
  • 1.
  • Add olive oil to prepared saute pan; heat oil until hot; add garlic; cook 1-2 minutes or until fragrant.
  • 2.
  • Add tomatoes and cook until skin wrinkles and tomatoes soften, 8-10 minutes.
  • 3.
  • Add salt, pepper and basil; mix with tomatoes.
  • 4.
  • Drizzle balsamic vinegar over top and stir.
  • Cook 2-3 minutes, stirring occasionally, or until liquid cooks down. Cover and set aside.
  • ASSEMBLY:
  • 1.
  • Cut slider buns in half and butter cut side; place on grill buttered side down for 30 seconds to 1 minute or until toasted.
  • 2.
  • Remove buns and spread generous tablespoon tomato aioli on bottom half of bun.
  • 3.
  • Place patties on top aioli, top with heaping tablespoon portion of tomato basil topping and top with other bun half.
  • 4.
  • Enjoy immediately with Sutter Home Pinot Noir
A fall favorite. Mac and Cheese That Really Brings Home the Bacon

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