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Alaska Salmon Burgers with Rhubarb Chutney

Alaska Salmon Burgers with Rhubarb Chutney
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Servings
4
Cook Time
35 min
Servings
4
Cook Time
35 min
Alaska Salmon Burgers with Rhubarb Chutney
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
4
Cook Time
35 min
Servings
4
Cook Time
35 min
Instructions
  1. RHUBARB CHUTNEY:
  2. Combine rhubarb and all chutney ingredients except wine vinegar and honey in a large saucepan. Bring mixture to a boil; reduce heat and
  3. simmer, stirring occasionally, over medium-low heat about 20 minutes. Stir in vinegar and honey. Continue to cook and stir over medium-low
  4. heat another 15 minutes. Remove from heat. Reserve half of chutney for burgers; refrigerate remainder for another use. (See chefs comment
  5. below.)
  6. SALMON BURGERS:
  7. 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
  8. into the diced salmon.
  9. In a separate bowl, combine cilantro, green onion, garlic, lime juice, soy sauce, sesame oil and smoked paprika. Add cilantro mixture to
  10. salmon, stirring gently just to combine. Season with salt and pepper.
  11. 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
  12. spray-coated pan) about 3 to 4 minutes per side. Place on buns and top with a dollop of Rhubarb Chutney and desired garnishes.
  13. 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
  14. 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

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