Wild Alaska Salmon Cakes with Spicy Turmeric Garlic

August 03, 2016

INGREDIENTS 

Spicy Turmeric Garlic:

• Grapeseed or avocado oil, for shallow frying
• 6 to 8 cloves garlic, thinly sliced
• 2 jalapeños or Serrano chiles, stemmed and thinly sliced
• 1/2 teaspoon ground turmeric

Salmon Cakes 

• 1 heaping cup 1/2-inch diced parsnip (about 2 medium)
• 1 heaping cup diced golden beet or carrot (about 2 medium)
• Oil from making Spicy Turmeric Garlic
• 1/4 cup finely minced celery
• 1-1/2 teaspoons finely chopped jalapeño or serrano chilies
• 1 green onion, thinly sliced
• 14 oz. wild Alaska sockeye salmon, pin bone out, skin removed
• 2 eggs, lightly whisked 

Cucumber Yogurt:

• 1  cucumber
• 2 cups plain yogurt

PREPARATION 

Spicy Turmeric Garlic 

*Make the Spicy Turmeric Garlic first so you can use the strained oil for roasting the vegetables and cooking the cakes.

Pour oil to about 1/2-inch high in a heavy-bottom pan and place over medium-high heat.  When oil is very hot but not smoking, add garlic and jalapeño; turn once or twice until golden and crisp (if it burns, start over).  Add turmeric and stir.  Using a slotted spoon or spider, remove garlic and jalapeño into a small bowl; set aside. Strain remaining oil through a sieve, discarding any solids; use strained oil for roasting vegetables and frying salmon cakes.

Alaska Salmon Cakes: 

Preheat oven to 400^oF.  Spread parsnips and beets evenly on a parchment-lined rimmed baking sheet.  Drizzle with some of the strained oil from making the Spicy Turmeric Garlic.  Roast for 20 to 25 minutes or until fork tender; transfer to a large bowl.  Add celery, jalapeño, and green onion.  Stir in salmon; season with salt and pepper, to taste.  Stir in eggs just to combine.  Form into 8 patties. 

Pour a light coating of oil from Spicy Turmeric Garlic into a large skillet over medium-high heat.  Add salmon cakes and cook about 2 minutes until golden brown on one side.  Gently turn over and cook another 2 to 3 minutes.  Sprinkle with Maldon flake salt, if desired.  Serve warm on cabbage leaves, topped with Spicy Turmeric Garlic and Cucumber Yogurt.

Cucumber Yogurt: 

Blend yogurt and cucumber. Chill before serving 

Recipe adapted from "Alaska Salmon Cakes with Spicy Turmeric Garlic" by Alaska Seafood and chef Kim Sunee. Photo courtesy of Alaska Seafood.  

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