Featured in our June 2009 Newsletter.
Recommended Pairings: Chardonnay, Pinot Grigio
10 ounces skinless salmon fillet, cut into 1 inch pieces
¼ cup plus ½ cup tarter sauce, divided
2 tablespoons chopped fresh dill
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon grated lemon peel
Sesame seed rolls
Red onion slices
Bibb lettuce leaves
Place salmon, ¼ cup of tarter sauce, 1 tablespoon dill, salt and pepper in food processor. Blend until coarsely ground. Form into four ½ inch thick patties. Cover and refrigerate for at least 1 hour. Prepare barbeque (medium-high heat). Whisk ½ cup tarter sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Grill patties until fish is cooked through, about 2 minutes per side and spread with sauce. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll.