Ingredients
- SPICY TURMERIC GARLIC:
- Grapeseed or avocado oil, for shallow frying
- 6 6 to 8 cloves garlic, thinly sliced
- 2 2 jalapeos or Serrano chiles, stemmed and thinly sliced
- 1/2 teaspoon 1/2 teaspoon ground turmeric
- 1. 1. 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 jalapeo; 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 jalapeo 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.
- SALMON CAKES:
- 1 1 heaping cup diced Alaska Grown parsnip (about 1 medium)
- 1 1 heaping cup diced Alaska Grown golden beet or carrot (about 1 medium)
- Oil from making Spicy Turmeric Garlic
- 1/4 cup 1/4 cup finely minced Alaska Grown celery (about 1 stalk)
- 1 1/2 teaspoons 1 1/2 teaspoons finely chopped jalapeo or serrano (about 1 to 2)
- 1 1 green onion, minced
- 2 2 (6-ounce cans) wild Alaska Sockeye Salmon (remove and discard any bones or skin)
- Salt and Fresh ground black pepper, to taste
- 2 2 Alaska Grown eggs, lightly whisked
- CUCUMBER YOGURT:
- 1 1 Alaska Grown cucumber
- 2 cups 2 cups plain yogurt
- Serve with: Fresh Alaska Grown cabbage leaves; Maldon flake salt; Spicy Turmeric Garlic; Cucumber Yogurt endend
Servings:
Units:
Instructions
- Grate cucumber and mix into yogurt.
- Preheat oven to 400. Spread parsnip and beet evenly on a parchment-lined rimmed baking sheet. Drizzle with some of the strained oil from
- making the Spicy Garlic Turmeric. Roast for 20-25 minutes or until fork tender. Remove vegetables to a cutting board; give them another
- chop; add to a mixing bowl. Add celery, jalapeo, and green onion. Stir in salmon; season lightly with salt and pepper; taste and add more
- salt and pepper, as needed. Stir in egg to just combine.
- Pour a light coating of oil from Spicy Turmeric Garlic into a large skillet over medium-high heat; if needed, add a bit more grapeseed or
- avocado oil. Form salmon mixture into 8 round cakes/patties. When skillet is hot (cakes will sizzle when pan is hot enough) add salmon
- cakes. Cook about 2 minutes until golden brown on one side. Gently turn and cook another 2 to 3 minutes. Sprinkle with Maldon flake salt.
- Serve warm in cabbage leaves, topped with Spicy Turmeric Garlic and Cucumber Yogurt.
Recipe Notes
Recipe by Kim Sunee, Author of A Mouthful of Stars and Trail of Crumbs, Anchorage, AK
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