serves 6:

Ingredients for burger and slaw:

1 1/2 lb wild salmon

1/2 cup greek yogurt

2 tablespoons anchovy juice or fish sauce

2 garlic cloves, minced

1 tablespoon ginger, minced

Lemon zest from half a lemon

4 tablespoons parsley, chopped

4 tablespoons mint, chopped

2 cups panko

2 cup sprouts

2 cups cabbage, sliced thin 

Juice of 2 small lemons or 1large

Juice of 2 limes

2 tbsp champagne vinegar 

1 tsp Coconut sugar

Avocado oil

6 Brioche buns

4 tbsp melted ghee

Green "ketchup":

1 ripe avocado

1 garlic clove

1/4 cup olive oil

3/4 cup filtered water

1 tablespoon lemon juice 

1 teaspoon chlorella (optional)

Salt to taste 

Method:

Pat salmon dry with paper towels.  Finely chop the fish and place in a bowl.  Cover and keep in fridge until finished prepping the remaining ingredients.  

In a bowl mix greek yogurt, anchovy juice, garlic, ginger, lemon zest, 2 tablespoons parsley, two tablespoons mint, a big pinch of kosher salt and some black pepper.  Mix gently with the salmon until just combined and then fold in 1 cup of the panko.  Lightly form into 6 burgers.  Cover with plastic and place in fridge for flavors to meld; at least half hour.  

In the meantime make the sprout slaw.  Combine the lemon juice, lime juice, and a pinch of coconut sugar.  Whisk until well combined.  

Mix the sprouts, cabbage, remaining parsley and mint, and toss with dressing.  Set aside.

To make the green ketchup, mix all listed ingredients in a blender until smooth.  Set aside.  

After salmon burgers have rested, use remaining panko to coat outside of burgers.  

Heat a cast iron skillet on medium-high heat.  Add enough oil to lightly cover the bottom of the pan.  Add burgers and cook until medium rare , about 3-4 min on each side.   Pat dry with paper towels.  

Split buns down the center and brush with melted ghee.  Using a dry pan over low heat, toast buns until golden.  

Serve burgers topped with green ketchup and sprout slaw.