Recipe & Photo Courtesy of Tammy Flack, PrimalWellnessPro.com
The air fryer has become one of the top kitchen tools and for good reason. It’s so handy and simple to use. It makes frying healthier, less messy and extremely efficient. The air fryer is basically a convection oven using hot air that circulates around the food. There are different sizes and models to choose from, but the tool itself is a must have for any kitchen.
Past Featured Chef, Tammy Flack of Primal Wellness Pro shares this tantalizing salmon burger with just the right amount of zing pow! The ginger, cilantro, lemongrass, and garlic work magic in this delicious Thai Salmon Burger recipe. Give it a go and let us know in social media what your favorite kitchen tools are. Make sure you tag Tammy (#primalwellnesspro) and US Wellness Meats (#uswellnessmeats).
US Wellness Shopping List: Wild-Caught Alaskan Salmon
- About 15-16 oz (canned or pouches) salmon (I love Vital Choice canned salmon that I get from US Wellness Meats. Of course you can use your favorite canned salmon, or you could buy fresh salmon, cook it and flake it. A good quality canned salmon is delicious, though, and so easy!)
- 1 Tbsp olive oil
- 1 small red bell pepper, diced
- 2 shallots, diced
- 4-5 garlic cloves, minced
- 1 stalk lemongrass, outside of stalk removed and inside minced finely
- 1 Serrano pepper, seeded and chopped finely (increase or decrease depending on your tolerance of heat)
- 1/2 teaspoon salt
- 1/2 teaspoon finely grated fresh ginger (or 1/4 teaspoon dry ginger)
- 2 Tbsp. finely chopped fresh cilantro
- 2 Tbsp. finely chopped fresh basil
- 2 Tbsp. finely chopped fresh mint
- 2 teaspoons fish sauce (I like Red Boat)
- 2 eggs, whisked
- 1/2 cup almond flour
- Prepare your salmon, breaking up any chunks so that it is an even, flaky consistency, and set aside.
- Heat oil in a large skillet and add bell pepper and shallots on medium heat. Stir frequently until veggies start to soften, then add garlic, lemongrass, serrano pepper, and salt.
- Cook another two minutes, stirring frequently. Add ginger, cilantro, basil, and mint, then fish sauce. Remove from heat and add mixture to salmon.
- Mix well, cool slightly, then add eggs and almond flour.
- Form patties of approximately 1/2 cup of mixture each.
- Place on Air Fryer rack. (The number you can get in there will depend upon the size of your fryer, so you may have to do more than one batch.) Air Fry at 400 degrees for about 10-12 minutes. I never flipped mine and they were really crispy top and bottom, but your mileage may vary. If you want to do these in the oven, cook on a greased cookie sheet at 400 degrees for about 25-30 minutes, or until brown and a little crispy outside.
How you serve these is up to you, but I made bun-less burgers out of mine, wrapping in butter lettuce, drizzling in sriracha aioli, and topping with additional cilantro, basil, mint, and some quick pickled onion, carrots, and bell peppers. To make your own sriracha aioli, follow my recipe for homemade mayo on this blog, then add some sriracha to taste. It sounds fancy, but trust me, it is SO easy! For quick pickled veggies, I just sliced onions, bell peppers, and slivers of carrots and let them sit in a mixture of about half rice vinegar, half olive oil while I make everything else. If you can do these at least a few hours in advance, they are all the better. Buen Provecho!
To your health!
Meet The Chef:
Tammy Flack is a Primal Health Coach and paleo food blogger. Having been influenced from living in Alabama, Texas, and Puerto Rico, Tammy considers herself an AlaTexaRican. She is a passionate advocate for the primal lifestyle and eating healthy, whole foods. Find more of Tammy’s delicious recipes and learn more at PrimalWellnessPro.com