- 2 pounds center cut salmon, boned and skinned
- 1 large shallot, finely diced
- 1 tablespoon finely chopped lemongrass
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tsp. finely diced Serrano pepper
- 1/2 teaspoon peeled and freshly grated ginger
- 2 cloves garlic, minced
- 2 tbsp. freshly chopped cilantro
- 2 tbsp. freshly chopped basil
- 1 tbsp. freshly chopped mint
- 1 egg, well whisked
- 2 teaspoons fish sauce
- 2 teaspoons arrowroot flour
- 1/4 cup super fine almond flour
- 1/2 cup of mayonnaise
- 2 cloves garlic
- 1 tbsp. fresh lime juice
- In a bowl, combine all of the “for the aioli” ingredients and stir to combine. Place in the fridge until ready to serve.
- Place half of the salmon in a food processor. turn on and blend until just mixed, about 2-4 seconds. You don’t want it over processed. Transfer to a bowl. Do the second batch of the salmon. (I do this in batches to prevent over blending the salmon).
- Add the shallot, lemongrass, kosher salt, pepper, chiles, ginger, garlic, cilantro, basil, mint, fish sauce, egg and cassava flour into the bowl with the salmon. Using a fork, stir to combine.
- Pour the super fine almond flour onto a plate.
- Using a measuring cup, scoop 1/2 cup of the salmon mixture out at a time and place into hands, forming gently into a burger patty. Place the salmon into the almond flour and coat all aside of the salmon burger with the flour. Gently press once more to reinstate the patty with the almond flour.
- Heat a large skillet over medium-high heat with 2 tbsp. of olive oil. When hot, fry the burgers on each side until golden brown, about 3-4 minutes per side. Transfer to a plate lined with paper towels to drain excess oil when cooked.
- Serve in a brioche buns or in between butter lettuce cups for a bun-less burger option.
- Topping Suggestion: Sliced avocado, sliced radish, extra mint, basil and cilantro.
photo and recipe: thedefineddish.com