Chef Mandy Dixon likes to use sockeye salmon for these burgers. It’s 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 a vinaigrette.
Ingredients
- 1 pound boneless, skinless Alaska sockeye salmon, divided
- 2 tablespoons fresh minced cilantro
- 2 tablespoons thinly sliced Alaska grown green onion
- 1 clove Alaska grown garlic, peeled and finely minced
- Juice of half a lime
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 pinch smoked paprika
- Salt and fresh ground black pepper, to taste
- 4 buns
- Garnishes: Alaska grown red onion, Alaska grown lettuce, pickles
- 1 pound Alaska grown rhubarb, cut into ½-inch pieces (about 3 cups)
- 1 cup dried dark red cherries
- ½ large Alaska grown red onion, peeled and diced
- 3/4 cup dried blueberries
- 1 clove Alaska grown garlic, peeled and minced
- 1 (1-inch) piece fresh ginger, peeled and minced
- ½ teaspoon dried red pepper flakes
- 1 cup light brown sugar
- ½ cup cherry juice
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
Preparation
Salmon Burgers
Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl. Purée the other half in a food processor; add to 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 into 4 patties and chill until ready to grill or sauté. Cook salmon patties about 3 to 4 minutes, turn and cook another 3 minutes. Place on buns and top with a dollop of Rhubarb Chutney. Garnish as you like.
Rhubarb Chutney
Combine rhubarb and next 8 ingredients 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 over medium-low heat another 15 minutes.
