Mojo sauce: 6 tsps. olive or vegetable oil 6 each jalapeÒo or serrano chiles, seeded and minced 12 cloves garlic, minced 3 cans Bartlett pear slices (15 oz. each); 9 Tbsps. juice reserved 9 Tbsps. lime juice 1 1/2 tsps. salt
Bugers: 3 3/4 lbs. salmon fillets, skinned 12 slices red onion, thickly sliced 12 each Kaiser or onion rolls, toasted
In a medium saucepan, heat oil and sautè chiles and garlic for 1 minute, stirring frequently. Remove from heat.
Drain pears, reserving 9 Tbsps. juice. Stir the reserved pear juice, lime juice and salt into saucepan. Return pan to heat and bring mixture to boiling. Remove from heat; set aside.
Prepare medium-hot coals. Cut salmon fillets into 12 pieces to make 12 square "burgers." Arrange salmon pieces on grill; brush with some of the mojo sauce. Grill salmon five minutes, brushing again with sauce.
Add onion slices to grill. Brush salmon and onions with mojo sauce. Grill salmon and onions for five to seven minutes until salmon flakes easily with a fork. Transfer salmon to toasted buns; top each burger with grilled onion and sliced pears. Drizzle with additional mojo sauce. Add bun tops and serve.
Recipe and photo from Pacific Northwest Canned Pear Service.
Mojo sauce: