Mains
Harlan Kilstein’s Completely Keto Salmon Burgers With Homemade Thai Sweet Chili Sauce
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
