How to Make Wild Alaskan Salmon Burgers with Rhubarb Chutney #salmonburger #recipes #recipe #burger
Instructions
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.
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.
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.
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.
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
Don't be afraid to make something amazing!
#alaskaseafood #salmonburger #greatalaskaseafood
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Alaska Salmon Goats Cheese Tart
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Alaska Halibut with Wild Mushrooms and Leeks
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SERVES 4 PREP TIME 0 minutes COOK TIME 20 minutes
INGREDIENTS
4 wild Alaska halibut fillets (5 to 6 oz. each)
Kosher salt and Fresh ground black pepper, to taste
2 to 3 Tablespoons semolina flour
4 Tablespoons olive oil, divided
1/2 cup Alaska Grown leeks, washed and white part cut into 1/4-inch round slices (about 1 small leek)
3 cups coarsely chopped Alaska Grown mushrooms, preferably wild varieties like oyster, shiitake, porcino or Portobello
1 cup dry white wine
4 oz. cold salted butter, cut in cubes
4 Tablespoons fresh chopped herbs, such as flat-leaf parsley, dill and thyme
1 oz. shredded Parmigiano-Reggiano cheese
3 cups Alaska Grown greens, such as spinach, watercress or arugula
LEMON VINAIGRETTE:
1-1/2 Tablespoons fresh squeezed lemon juice
3 Tablespoons olive oil
1/4 teaspoon Kosher salt
Dash of Fresh ground black pepper
DIRECTIONS
Season fish with salt and pepper; dust with semolina flour; set aside. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Place fish in pan and let cook until a deep golden crust forms, about 3 minutes. Turn over and cook another 3 to 5 minutes, just until opaque throughout.
In another pan, heat remaining 2 tablespoons olive oil over medium heat. Add leeks and mushrooms, cook, stirring occasionally, 10 minutes or until leeks and mushrooms are cooked. Add white wine and stir. Reduce heat to low and swirl in butter, letting it melt slowly. Stir in fresh herbs.
LEMON VINAIGRETTE:
Whisk together all ingredients in a small bowl; set aside and stir again just before serving.
To serve, toss greens and Parmigiano-Reggiano together with Lemon Vinaigrette. Divide greens evenly among 4 plates. Top with leek mushroom mixture and halibut.
Recipe by Chef Patrick Hoogerhyde, Bridge Seafood, Anchorage, AK
The Best Maple & Pecan Tart | Jamie Oliver
Whip up this beautiful pecan tart for your next big get-together. Completely indulgent and completely delicious, this recipe is the perfect end to your Thanksgiving celebrations!
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Baked Alaska!
This baked Alaska is beyond easy, but so beautiful, and delicious! A dome of your favorite ice cream on top of a pound cake base covered with toasted meringue! This is a really low stress dessert to make, and the perfect excuse to use a kitchen torch! The traditional Baked Alaska would have flaming liquor poured on top or be broiled but I think the torch gives you more control and less worry! Let me know what flavor of ice cream you would use and if there are any other easy ice cream desserts you would like me to make!
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Simple Salmon Tart - Perfect Spring Recipe! Annie's Kitchen
Hello and welcome back to another recipe!
I wanted to make a few spring time recipes which are super simple and yet super tasty. In spring and summer months, I love to eat really light, fresh foods and this salmon tart is one of them, especially when eaten with a delicious feta salad and roasted corn! So I really hope you'll love the recipe!
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