Mains

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

Harlan Kilstein November 8, 2017

1,685 Less than a minute

Course: Main Course

Cuisine: Japanese

Servings: 6

Calories: 301 kcal

Clean the fillet, removing the skin and bones but leaving the fat
Fry the white side of the fish in a small amount of oil or butter until golden and set aside
Chop up the scallions and red pepper and fry in the same pan as the fish and set aside
Cut up 1/3 of the fish into very small cubes
Grind the rest of the fish in a food processor with the fried scallions and red pepper, ginger and coconut aminos
Transfer to a large bowl and combine the cubed fish and ground up fish mixture together well
Wet hands with water and shape medium sized patties and place on a tray
Cover tightly with plastic wrap and refrigerate for a minimum of two hours
Heat up large non-stick skillet
Fry the salmon burgers in oil or butter on medium heat
Do not turn over until seared on one side
Lower heat to a low setting for the other side
When ready it will be a golden color
Remove from skillet and set on a platter
Serve with some guacamole and the homemade Thai sweet chili sauce and garnish with some basil greens

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
Puree the mixture very well until smooth
Transfer to a small pan and bring to a boil and then simmer for about 2-3 minutes
Add the Xanthan Gum and 2 Tbs water mixture to the pan and mix well
Bring to a boil for 1 minute
Remove from pan and allow to cool in refrigerator before serving on the side with the Salmon Burgers