Recipe by Lauren Zito @eatprettynyc

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 dill, torn into small pieces 

4 tablespoons mint, finely chopped

2 cups panko breadcrumbs 

2 cup sprouts

2 cups napa cabbage, sliced thin 

Juice of 1 large lemon

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:

1. 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.  
2. In a bowl mix greek yogurt, anchovy juice, garlic, ginger, lemon zest, 2 tablespoons dill, two tablespoons mint, a big pinch of kosher salt and some black pepper.  Mix gently with the chopped salmon until just combined and then fold in 1 cup of panko.  Gently form into 6 patties.  Cover and place in fridge for flavors to meld; at least half hour. 
3.  Make the cabbage slaw.  Combine lemon juice, lime juice, champagne vinegar and a pinch of coconut sugar.  Whisk until well combined.  
4. Mix the sprouts, cabbage, remaining dill and mint, and toss with dressing.  Set aside.
5. To make the green ketchup, mix all listed ingredients in a blender until smooth.  Set aside.  Alternatively you can combine in a bowl using a whisk.  
6. After salmon burgers have rested, use remaining panko to coat outside of burgers. 
7. Heat a skillet using a medium-high flame.  Add enough oil to lightly cover the the pan.  Add burgers and cook until medium rare , about 3-4 min on each side. 
8. Split buns down the center and brush with melted ghee.  Using a dry pan over low heat, toast buns until golden. 
9. Serve burgers topped with green ketchup and cabbage slaw.