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Alaska Salmon Burgers with Rhubarb Chutney

Alaska Salmon Burgers with Rhubarb Chutney 1
Tangy rhubarb chutney pairs beautifully with bright, bold sockeye salmon burgers and your favorite toppings.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 1 hour 5 minutes
  • Servings: 4

Ingredients

  • Rhubarb Chutney

  • 1 pound rhubarb, cut into 1/2-inch pieces (about 3 cups)
  • 1 cup dried dark red cherries
  • 1/2 large red onion, peeled and diced (about 3/4 cup)
  • 3/4 cup dried blueberries
  • 1 garlic clove, minced
  • 1, 1-inch piece fresh ginger, peeled and minced
  • 1/2 teaspoon dried red pepper flakes
  • 1 cup light brown sugar, not packed
  • 1/2 cup tart red cherry juice
  • 2 tablespoons red wine vinegar
  • 2 tablespoons honey
  • Salmon Burgers

  • 1 pound wild Alaska sockeye salmon, boneless, skinless and divided
  • 2 tablespoons fresh minced cilantro
  • 2 tablespoons thinly sliced Alaska Grown scallion
  • 1 garlic clove, minced
  • Juice of half a lime
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • Cooking spray
  • 4 favorite burger buns
  • For Serving
  • Alaska Grown red onion
  • Alaska Grown lettuce
  • Pickles

Nutrition Facts

Calories 679
Total fat 11g
Saturated fat 2g
Calories from fat 39%
Cholesterol 76mg
Protein 27g
Carbohydrates 115g
Fiber 9g
Sodium 406mg
Calcium 169mg
Omega-3 fatty acids 137mg
Recipe courtesy of Chef Mandy Dixon of La Baleine Café in Homer, Alaska

Instructions

  1. Step 1 Make the 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 for about 20 minutes. Stir in vinegar and honey. Continue to cook and stir over medium-low heat for another 15 minutes. Remove from heat. Reserve half of chutney for burgers; refrigerate remainder for another use.

  2. Step 2 Prepare the salmon for 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.

  3. Step 3 Make salmon burger mixture

    In a separate bowl, combine cilantro, scallions, 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.

  4. Step 4 Cook burgers and serve

    Grill or pan fry salmon patties (in a nonstick spray-coated pan) about 3-4 minutes per side. Place on buns and top with a dollop of rhubarb chutney and desired garnishes.

Recipe Tutorial

Nutrition Facts

Calories 679
Total fat 11g
Saturated fat 2g
Calories from fat 39%
Cholesterol 76mg
Protein 27g
Carbohydrates 115g
Fiber 9g
Sodium 406mg
Calcium 169mg
Omega-3 fatty acids 137mg
Recipe courtesy of Chef Mandy Dixon of La Baleine Café in Homer, Alaska