In the vibrant city of Seattle, where the markets brim with the freshest catches from the Pacific, there was a chef named Noah who had a flair for crafting keto-friendly gourmet dishes. Noah’s restaurant, nestled by the waterfront, was a haven for those seeking a fusion of healthful eating and exquisite flavors. Inspired by the abundance of salmon and a desire to blend local ingredients with international flair, Noah embarked on creating the Completely Keto Salmon Burgers with Homemade Thai Sweet Chili Sauce.
Using premium salmon fillets, Noah carefully crafted patties, mixing in scallions, grated ginger, and finely diced red pepper for a burst of flavor and a hint of crunch. Coconut aminos added depth, while olive oil ensured the burgers stayed moist and tender when pan-fried to perfection.
The real magic, however, lay in Noah’s homemade Thai sweet chili sauce. A concoction of garlic, hot red peppers, and a blend of Swerve granular sweetener, apple cider vinegar, and a touch of Xanthan Gum for thickness, the sauce was a symphony of spicy, sweet, and tangy notes, making it the perfect complement to the salmon burgers.
Noah’s Completely Keto Salmon Burgers with Homemade Thai Sweet Chili Sauce became an instant favorite among his patrons, a testament to his innovative spirit and the joy of blending global flavors within the keto lifestyle. Through his culinary creation, Noah not only delighted the palates of his guests but also celebrated the rich bounty of Seattle’s local produce and seafood.
Ingredients
- 2 1/2 Pounds salmon fillet
- 1 Bunch scallions
- 1 Tsp grated ginger
- 1/2 Red pepper diced very small
- 4 Tbs Coconut Aminos
- 1/4 cup Olive oil or butter for frying
Recipe for Thai Sweet Chili Sauce on the side: Makes 1 cup
- 3 cloves Garlic
- 2 Hot red peppers
- 3/4 Cup water
- 1/2 Tsp Pink Himalayan salt
- 1/2 Cup Swerve granular sweetener
- 1/4 Cup apple cider vinegar
- 1/4 Tsp Xanthan Gum
- 2 Tbs water
Instructions
Burger:
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Clean the fillet, removing the skin and bones but leaving the fat
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Fry the white side of the fish in a small amount of oil or butter until golden and set aside
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Chop up the scallions and red pepper and fry in the same pan as the fish and set aside
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Cut up 1/3 of the fish into very small cubes
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Grind the rest of the fish in a food processor with the fried scallions and red pepper, ginger and coconut aminos
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Transfer to a large bowl and combine the cubed fish and ground up fish mixture together well
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Wet hands with water and shape medium sized patties and place on a tray
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Cover tightly with plastic wrap and refrigerate for a minimum of two hours
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Heat up large non-stick skillet
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Fry the salmon burgers in oil or butter on medium heat
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Do not turn over until seared on one side
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Lower heat to a low setting for the other side
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When ready it will be a golden color
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Remove from skillet and set on a platter
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Serve with some guacamole and the homemade Thai sweet chili sauce and garnish with some basil greens
Thai Sweet Chili Sauce:
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In a food processor blend together all ingredients except for the Xanthan Gum and 2 Tbs water to be mixed together and set on the side
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Puree the mixture very well until smooth
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Transfer to a small pan and bring to a boil and then simmer for about 2-3 minutes
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Add the Xanthan Gum and 2 Tbs water mixture to the pan and mix well
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Bring to a boil for 1 minute
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Remove from pan and allow to cool in refrigerator before serving on the side with the Salmon Burgers
