Recipe Salmon Burgers with Rhubarb Chutney

Chef Mandy Dixon likes to use sockeye salmon for these burgers. It's the perfect ingredient for the pieces of salmon scraped off after filleting: they're called "spoon meat." Rhubarb chutney pairs wonderfully with salmon and would be perfect with other grilled fish, pork, or tossed in a vinaigrette.

INGRÉDIENTSSalmon Burgers

• 1 pound boneless, skinless Alaskan sockeye salmon, divided
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons thinly sliced ​​Alaskan green onion
• 1 clove Alaskan-grown garlic, peeled and finely chopped
• Juice of half a lime
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Pinch smoked paprika
• Salt and freshly ground black pepper, to taste
• 4 small buns
• Toppings: Alaskan-grown red onion, Alaskan-grown lettuce, pickles

Rhubarb Chutney (makes 2 quarts)

• 1 pound Alaskan-grown rhubarb, cut into 1/2-inch pieces (about 3 cups)
• 1 cup dried dark red cherries
• 1/2 large Alaskan-grown red onion, peeled and diced
• 3/4 cup dried blueberries
• 1 clove Alaskan-grown garlic, peeled and minced
• 1 (1-inch) piece fresh ginger, peeled and minced
• 1/2 teaspoon dried red pepper flakes
• 1 cup light brown sugar
• 1/2 cup juice cherry
• 2 tablespoons red wine vinegar
• 2 tablespoons honey

PRÉPARATIONSalmon Burgers

1. Cut half of the salmon into 3 mm cubes and set aside in a medium bowl.
2. Pure the other half in a food processor and add it to the diced salmon.
3. In a separate bowl, combine the cilantro, green onion, garlic, lime juice, soy sauce, sesame oil, and smoked paprika.
4. Add the cilantro mixture to the salmon, stirring gently to combine.
5. Season with salt and pepper.
6. Shape the salmon into 4 patties and set aside in the refrigerator until ready to grill or stir-fry.
7. Cook the salmon cakes for 3 to 4 minutes, turn them over, and cook for another 3 minutes. Arrange them on the buns and top with a spoonful of rhubarb chutney.
8. Garnish to taste.

Rhubarb Chutney

1. In a large saucepan, combine the rhubarb and the next 8 ingredients.
2. Bring to a boil, reduce heat, and simmer over medium-low heat, stirring occasionally, for about 20 minutes.
3. Stir in the vinegar and honey. Continue cooking over medium-low heat for an additional 15 minutes.