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.


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


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


Cucumber yogurt:

1 cup Alaska Grown cucumber

1 cup plain yogurt

Maldon sea salt, if desired

8 small fresh cabbage leaves


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.

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