Alaska Salmon Burgers with Rhubarb Chutney
Source: www.foodnetwork.com/recipes/alaska-salmon-burgers-with-rhubarb-chutney.html
Ingredients
- 1 pound boneless, skinless Alaska sockeye salmon
- 2 tablespoons minced fresh cilantro
- 2 tablespoons thinly sliced green onion
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Pinch of smoked paprika
- 1 clove garlic, finely minced
- Juice of half a lime
- Salt and freshly ground black pepper
- 1 tablespoon grapeseed oil, if using a skillet
- 4 hamburger buns
- Rhubarb Chutney, for serving, recipe follows
- Lettuce, for serving
- Sliced red onion, for serving
- Pickles, for serving
- 1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
- 1 cup dried dark red cherries
- 1 cup packed light brown sugar
- 3/4 cup dried blueberries
- 1/2 cup cherry juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 large red onion, diced
- One 1-inch piece fresh ginger, peeled and minced
- 1 clove garlic, minced
- 2 tablespoons honey
- 2 tablespoons red wine vinegar
Directions
- Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl.
- Process the other half in a food processor until slightly chunky; add to the diced salmon.
- In a separate bowl, combine the cilantro, green onion, soy sauce, sesame oil, smoked paprika, garlic and lime juice.
- Add the cilantro mixture to the salmon and stir gently until just combined.
- Season with salt and pepper.
- Shape the salmon mixture into 4 patties and chill, covered, in the refrigerator for 15 minutes.
- Heat a grill to medium-high heat or heat a nonstick skillet with the grapeseed oil over medium-high heat.
- Cook the salmon patties until browned on the first side, 3 to 4 minutes; flip and cook until browned on the second side, about 3 minutes more.
- Place on the buns and top each with a dollop of Rhubarb Chutney.
- Garnish with some lettuce, red onion and pickles, as desired.
- Combine the rhubarb, cherries, brown sugar, blueberries, cherry juice, red pepper flakes, red onion, ginger and garlic in a large saucepan.
- Bring the mixture to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the onions are translucent, about 20 minutes.
- Stir in the honey and vinegar and continue to cook over medium-low heat until it coats the back of a spoon, about 15 minutes more.
- Cool and store in the refrigerator for up to 2 weeks.
- Yield: 2 quarts.