Spicy Turmeric Garlic:
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 400oF. 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.
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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