YIELD: 12 servings
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
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.