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    Salmon Burgers with Blueberry-Lemon Raita

    High Bush Blueberry CouncilRecipe by Chef Michael Vignapiano, CCE, AAC, Culinary Educator, Monroe College, New Rochelle, NY



    • 1 lemon
    • 1-1/2 cups (12 ounces) plain greek-style yogurt
    • 1/3 cup dried blueberries, chopped
    • 2 tablespoons finely chopped chives
    • 2 tablespoons chopped cilantro
    • 1 tablespoon finely chopped red onion
    • 1 tablespoon finely shredded carrot
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 pound salmon fillet, boneless, skinless, cut into cubes and well chilled
    • 2 tablespoons finely chopped scallion, mostly green
    • 1 teaspoon ancho chili powder
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground black pepper
    • 1 tablespoon egg white, lightly beaten


    1. With a paring knife, remove the peel and white membrane from the lemon and cut out the sections; discard the membranes. Chop the lemon sections into small pieces.
    2. In a medium mixing bowl, stir together the lemon, yogurt, dried blueberries, chives, cilantro, onion, carrot, cumin, salt and pepper; refrigerate.
    3. In a food processor, roughly chop the cold salmon with 2 or 3 pulses; do not over mix; refrigerate. In a separate bowl, mix scallion, chili powder, salt and pepper; stir in egg white. Lightly toss scallion mixture with chopped salmon.
    4. Form into 6 patties; grill or sear until cooked through, about 5 minutes on each side.
    5. Serve salmon burgers with raita.

    Number of servings (yield): 6 salmon burgers and about 1-1/2 cups raita


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