Burger mixture: Chop the salmon well. Mix it thoroughly with remaining burger ingredients. Divide mixture into16 portions (about 1 /12 oz each – using a #24 scoop). Form into well-compacted patties. Refrigerate for at least 30 minutes, or up to overnight, to firm.
Aioli: Whisk the aioli ingredients together until well combined. Refrigerate until ready to use.
Cook and assemble sliders: Grill salmon patties on a lightly oiled grill on medium-high or cook in a sauté pan in a little olive oil. The patties are somewhat fragile, so handle carefully. Cook for about 2 minutes per side or until just done.
Split the buns and toast lightly. Spread with aioli, add salmon patties, and top with pickled onions and arugula.
Makes about 1 1/2 cups
1 large red onion, sliced 1/8-inch thick
1 cup seasoned rice wine vinegar
1/4 cup water
Place onions in a stainless steel or plastic container. Bring vinegar and water to a boil and pour over onions.
When cooled, cover and refrigerate. Let pickle for at least 24 hours before serving. Store refrigerated for up to 2 weeks.
Tuscan Meyer Lemon Collins
Makes 1 drink
1 sprig rosemary
1 1/2 ounces vodka
1/2 ounce limoncello
1 1/2 ounces Meyer Lemon Honey Elixir (recipe follows)
2 ounces soda water
Garnish: lemon wheel and rosemary sprig
Bend rosemary and drop into a mixing glass. Measure in vodka, limoncello, and elixir. Fill with ice, cap, and shake. Pour drink into a tall glass, top with soda, and stir. Garnish with lemon and rosemary.
Meyer Lemon Honey Elixir
Makes about 2 cups (16 ounces)
3/4 cup honey
1/2 cup warm water
1 cup fresh Meyer lemon juice
Mix honey and water together until well combined. Stir in lemon juice. Store refrigerated for up to 7 days.