Asian Chicken Salad
Shredded chicken and colorful, crunchy vegetables tossed in a savory-sweet toasted sesame vinaigrette make this salad fresh, vibrant, and full of flavor. Use tamari to keep it gluten-free.
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
Jason Glover
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.
