Ingredients
- RHUBARB CHUTNEY:
- 1 lb. 1 lb. Alaska Grown rhubarb, cut into 1/2-inch pieces (about 3 cups)
- 1 cup 1 cup dried dark red cherries
- 1/2 1/2 large Alaska Grown red onion, peeled and diced (about 3/4 cup)
- 3/4 cup 3/4 cup dried blueberries
- 1 clove 1 clove garlic, minced
- 1 1 (1-inch) piece fresh ginger, peeled and minced
- 1/2 teaspoon 1/2 teaspoon dried red pepper flakes
- 1 cup 1 cup light brown sugar, not packed
- 1/2 cup 1/2 cup tart red cherry juice
- 2 Tablespoons 2 Tablespoons red wine vinegar
- 2 Tablespoons 2 Tablespoons honey
- SALMON BURGERS:
- 1 lb. 1 lb. wild Alaska sockeye salmon, boneless, skinless and divided
- 2 Tablespoons 2 Tablespoons fresh minced cilantro
- 2 Tablespoons 2 Tablespoons thinly sliced Alaska Grown green onion
- 1 clove 1 clove garlic, minced
- Juice of half a lime
- 1 Tablespoon 1 Tablespoon soy sauce
- 1 teaspoon 1 teaspoon sesame oil
- 1/4 teaspoon 1/4 teaspoon smoked paprika
- Salt and Fresh ground black pepper, to taste
- Cooking spray
- 4 4 Favorite burger buns
- Garnishes, as desired: Alaska Grown red onion, Alaska Grown lettuce, pickles
Servings:
Units:
Instructions
- RHUBARB CHUTNEY:
- Combine rhubarb and all chutney ingredients except wine vinegar and honey in a large saucepan. Bring mixture to a boil; reduce heat and
- simmer, stirring occasionally, over medium-low heat about 20 minutes. Stir in vinegar and honey. Continue to cook and stir over medium-low
- heat another 15 minutes. Remove from heat. Reserve half of chutney for burgers; refrigerate remainder for another use. (See chefs comment
- below.)
- SALMON BURGERS:
- Dice half of the salmon in 1/4-inch cubes; set aside in a medium bowl. Pulse the other half in a mini food processor until smooth; stir
- into the diced salmon.
- In a separate bowl, combine cilantro, green onion, garlic, lime juice, soy sauce, sesame oil and smoked paprika. Add cilantro mixture to
- salmon, stirring gently just to combine. Season with salt and pepper.
- Shape salmon mixture into 4 patties, about 3/4 inch thick; chill until ready to cook. Grill or saut salmon patties (in a non-stick
- spray-coated pan) about 3 to 4 minutes per side. Place on buns and top with a dollop of Rhubarb Chutney and desired garnishes.
- We like to use sockeye salmon for these burgers. Its perfect for the bits scraped from the salmon frames after filleting we call it spoon
- meat . The rhubarb chutney pairs beautifully with salmon and would be great with other grilled fish, pork, or mixed into vinaigrette.
Recipe Notes
Recipe by Chef Mandy Dixon, La Baleine Caf, Homer, AK
Share this Recipe