PASTITSIO - GREEK LASAGNA
Pastitsio is a Greek Lasagna filled with lamb, beef and cheese topped with a silky creamy bechamel sauce that melts in your mouth! You will absolutely love this dish and it will be your new...
Kula Wild Salmon Burgers
The BEST Salmon Burger you will ever make! Fresh caught Alaskan Sockeye Salmon is the way to go! Super easy and quick to make too. Definitely a favorite!
4
15 minutes
14 minutes
379
Chef Bubba McClean
Directions
- Prepare all your toppings and have them ready to go.
- Heat your skillet to medium add olive oil saute the sliced red onions and mushrooms until soft. Add Salt and Pepper to taste. Set aside when done.
- Prepare your Kalo root fries. Peel the outside with a knife and slice the root into spears. Place in a bowl add generously olive oil and salt. Mix.
- Put Kalo spears in the microwave for 6 minutes to get them semi cooked.
- Put Kalo spears in the air fryer for 6-8 minutes. (Alternatively you can use oil in a pan or bake them.) Test for doneness.
- Prepare the Salmon Filet by removing the skin and slicing it into 4 pieces.
- Rub Salmon with Olive Oil both sides sprinkle generously with Tajin, sea salt and umami seasoning. Set aside
- Re-Heat the cast iron skillet or pan of your choice to medium heat.
- Place the Salmon fillets in the pan cooking until you see a white line form at the bottom - about 3 minutes. Flip add cheese and cook for another 3 minutes.
- Avoid over cooking the Salmon. You should see red color in the middle. Middle should almost be raw. Salmon will continue to cook after it's taken out of the pan.
- Toast your buns, add the Salmon Fillets with your desired toppings and sauces.
