KETO RECIPE: SALMON BURGERS WITH CHIVE AIOLI & GREENS
I am a total salmon addict, which you have probably noticed if you follow me on Instagram because I post a lot of salmon poke, sashimi and other salmon dishes! Most salmon burger recipes call for breadcrumbs, which I replaced with ground pork rinds. It also had buns, which I tossed. To add to the healthy fats I used Brain Octane Oil for a salad dressing, but you can use whatever keto friendly dressing you like.
SALMON BURGER INGREDIENTS
Put all ingredients in a bowl, mix together with hands and create 2, 1" thick burger patties. Put patties in fridge for about 10 minutes before you cook them. This will help them stay together better!
12 oz of ground salmon
1 bunch of scallions
1 tablespoon of capers
1 tablespoon of horseradish
1 heaping tablespoon of dijon mustard
1/4 cup of pork rind "breadcrumbs" (put pork rinds in food processor and grind until breadcrumb consistency)
Pink salt and pepper to taste
CHIVE AIOLI INGREDIENTS
Mix everything together in small bowl while salmon patties chill.
Juice of 1/2 a lemon
1 tablespoon of chives
1 heaping tablespoon of mayonnaise
Pink salt and pepper to taste
DIRECTIONS
Heat skillet or grill pan on medium heat, add olive oil and when oil is simmering put the burgers on. Cook on each side for 4-5 minutes.
Put 4-5 oz greens on a plate, drizzle with oil (I chose Bulletproof Brain Octane Oil but you could also use Olive Oil or dressing), I also added a tiny bit of s&p. Then place burger on top and spoon Chive Aioli on top!
YUM!
This was the first time I used my new Le Creuset Skinny Grill Pan and it gave me some problems, so I'll have to use it a few more times and get used to how it cooks. First it didn't get hot enough and the burgers stuck more than I would have hoped even though I had olive oil on the pan. But it's still beautiful so hopefully I can get it working better!