Wild Alaska Sockeye Salmon Burger with Florida Grapefruit and Tarragon Burger Sauce | Alaska Seafood

Ingredients

• 1 1/4 pounds of wild Alaska sockeye salmon fillets, skin removed and cut into chunks
• 1 garlic clove
• 1 thumb of ginger peeled and chopped roughly
• 2 tablespoons flat leaf parsley, chopped
• Salt and Pepper
• 1 teaspoon vegetable oil
• 4 Brioche burger buns
• 1 red onion sliced thinly and soaked in the juice of 1 lime
• 1 Florida Grapefruit
• 4 egg yolks
• 1 teaspoon dijon mustard
• 1/2 cup butter
• 1 teaspoon dried tarragon
• Black pepper