Wild Alaskan Salmon Burgers with Rhubarb Chutney by Chef Dixon

Ingredients

• 3 6 oz portions (Product = copper-river-salmon)
• 2 tablespoons fresh minced cilantro
• 2 tablespoons thinly sliced Alaska Grown green onion
• 1 clove garlic, peeled and finely minced
• 1/2 lime in a Juice
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1 pinch smoked paprika
• Salt
• fresh ground black pepper
• 1 pound rhubarb, cut into ½-inch pieces (about 3 cups)
• 1 cup dried dark red cherries
• 1/2 large red onion, peeled and diced
• 3/4 cup dried blueberries
• 1 clove garlic, peeled and minced
• 1 (1-inch) piece fresh ginger, peeled and minced
• 1/2 teaspoon dried red pepper flakes
• 1 cup light brown sugar
• 1/2 cup cherry juice
• 2 tablespoons red wine vinegar
• 2 tablespoons honey