Sockeye Salmon Cakes with Spicy Turmeric Garlic
Spicy turmeric garlic is the foundational flavor for these crispy salmon cakes, served in cabbage leaves with a simple cucumber yogurt sauce.
Servings: 4
Cook Time: 45 mins.
Ingredients
Spicy turmeric garlic:
Grapeseed or avocado oil, as needed, for shallow frying
6 to 8 garlic cloves, thinly sliced
2 jalapeños or serrano chilies, stemmed and thinly sliced
1/2 teaspoon turmeric
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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
2 cans (7.5 oz. each) or 1 can (14 oz.) wild Alaska sockeye salmon, deveined with skin and bones removed
salt and fresh ground black pepper, to taste
2 eggs, lightly whisked
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Cucumber yogurt:
1 cup Alaska Grown cucumber
1 cup plain yogurt
Maldon sea salt, if desired
8 small fresh cabbage leaves
Directions
Spicy turmeric garlic:
Pour oil to about 1/2-inch high in a heavy-bottom pan and place over medium heat. When oil is hot but not smoking, add garlic and jalapeño; stir occasionally until golden and crisp. Stir in turmeric. Using a slotted spoon, 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 salmon cakes.
Salmon cakes:
Preheat oven to 400 degrees F. 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 cucumber and yogurt. Refrigerate until serving.
