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1
Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl.
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2
Process the other half in a food processor until slightly chunky; add to the diced salmon.
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3
In a separate bowl, combine the cilantro, green onion, soy sauce, sesame oil, smoked paprika, garlic and lime juice.
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4
Add the cilantro mixture to the salmon and stir gently until just combined.
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5
Season with salt and pepper.
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6
Shape the salmon mixture into 4 patties and chill, covered, in the refrigerator for 15 minutes.
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7
Heat a grill to medium-high heat or heat a nonstick skillet with the grapeseed oil over medium-high heat.
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8
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.
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9
Place on the buns and top each with a dollop of Rhubarb Chutney.
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10
Garnish with some lettuce, red onion and pickles, as desired.
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11
Combine the rhubarb, cherries, brown sugar, blueberries, cherry juice, red pepper flakes, red onion, ginger and garlic in a large saucepan.
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12
Bring the mixture to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the onions are translucent, about 20 minutes.
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13
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.
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14
Cool and store in the refrigerator for up to 2 weeks.
