1 ½ pounds skinless, boneless salmon
2 teaspoons spicy sugar free mayonnaise
2 shallots, peeled and cut into chunks
½ cup gluten free panko bread crumbs
1 tablespoon capers, drained and chopped
1/2 teaspoon kosher Salt
1/4 teaspoon freshly ground black pepper
1 tablespoons ghee or butter
1 tablespoon olive oil
Brussels Sprout Topping:
1/4 pound of brussels sprouts, trimmed and cut into halves
Pinch of kosher salt
Pinch of ground black pepper
1/2 tablespoon olive oil
1/4 teaspoon fresh lemon juice.
Brussels Sprouts Topping: Preheat oven to 400°. On a rimmed baking sheet place brussels sprouts, salt, pepper and olive oil. Toss to coat Brussels. Place in oven and roast until brown, about 30 minutes. Remove and let cool. When you can handle slice into slivers, toss with fresh lemon juice and set aside to serve. Spicy Salmon Burger: Cut the salmon into large chunks, and put a food processor, along with the mayonnaise and shallot. Turn the machine on, and let it run, stopping to scrape down the sides if necessary. Pulse the machine on and off until the fish is chopped and well combined with the puree. No piece should be larger than a quarter inch or so; be careful not make the mixture too fine. Scrape the mixture into a bowl, and by hand, stir in the gluten free bread crumbs, capers and salt and pepper. Shape into four burgers. Place on a plate and stick in refrigerator for 30 minutes to firm up salmon, or in the freezer for 10 minutes if you are in a hurry. Place the ghee and oil in a 12-inch nonstick skillet, and turn the heat to medium-high. When the butter and oil is hot, cook the burgers for 2 to 3 minutes a side, turning once. Be careful not to overcook. Serve on a bed of roasted brussels sprouts slaw or on buns with roasted brussels topping burger. Can store in refrigerator covered for 3-4 days.