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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