Alaska Salmon Burgers with Rhubarb Chutney is a dairy free and pescatarian recipe with 4 servings. One serving contains 772 calories, 31g of protein, and 15g of fat. For $6.61 per serving, this recipe covers 35% of your daily requirements of vitamins and minerals. It works well as an expensive main course for Mother's Day. 1195 people found this recipe to be flavorful and satisfying. If you have honey, fresh ginger, garlic, and a few other ingredients on hand, you can make it. Plenty of people really liked this American dish. From preparation to the plate, this recipe takes around 55 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns a spectacular spoonacular score of 96%. If you like this recipe, take a look at these similar recipes: Healthy Alaska Salmon Burgers, Best Bagel Alaska Salmon Spread, and Alaska Smoked Salmon Dip.

Servings: 4

Preparation duration: 45 minutes

Cooking duration: 10 minutes

Ingredients:

Equipment:

Cooking instruction summary:

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.

Step by step:

1. 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.

2. In a separate bowl, combine the cilantro, green onion, soy sauce, sesame oil, smoked paprika, garlic and lime juice.

3. 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.

4. 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.

5. Place on the buns and top each with a dollop of Rhubarb Chutney.

6. Garnish with some lettuce, red onion and pickles, as desired.

7. 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.

Nutrition Information: