GRILLED PROSCUITTO WRAPPED PEACHES
You can't go wrong with the wonderful combination of pork and peaches! These Grilled Prosciutto Wrapped Peaches make a delicious appetizer!
Kula Wild Salmon Burgers
Jason Glover
4
15 minutes
14 minutes
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!
Ingredients
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1 lbs Kula Wild Sockeye Salmon Fillet - skinned and cut into 4 pieces
Olive Oil
Sea Salt
Pepper
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1 Sliced Red Onion
1 lbs Mushrooms Sliced
Pepper Jack Cheese
Hamburger Bun
Lettuce
Mayonnaise
Ketchup
Mustard
Tomato
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1 Kalo Root (Taro Root) - skinned and sliced into spears
Salt
(Alternatively use Russet Potatoes)
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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.
