Salmon Burgers with Rhubarb Chutney

1. For rhubarb chutney: In large saucepan over medium-high heat, combine rhubarb, cherries, blueberries, onion, garlic, ginger, pepper flakes, brown sugar and cherry juice; bring to a boil.

Reduce heat to medium-low; simmer, stirring occasionally, about 20 minutes.

2. Stir in vinegar and honey. Continue cooking over medium-low heat 15 minutes longer, stirring often.  Remove from heat.  Reserve half of chutney for burgers; refrigerate remainder for another use. 

3. For salmon burgers: Dice half the salmon into 1/4-inch cubes; set aside in a medium bowl.  Pulse remaining half in a mini food processor until smooth; stir into the diced salmon.

4. 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.

5. Shape salmon mixture into 4 patties,about ¾-inch thick; chill until ready to cook.  Grill or saute salmon patties (in a nonstick spray-coated pan) about 3 to 4 minutes per side. Place on buns and top with a dollop of rhubarb chutney and desired garnishes.

Photograph courtesy of Alaska Seafood Marketing Institute