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