Ingredients
- SPICY TURMERIC GARLIC:
- Grapeseed or avocado oil, as needed, for shallow frying
- 6 6 to 8 garlic cloves, thinly sliced
- 2 2 jalapeos or serrano chilies, stemmed and thinly sliced
- 1/2 teaspoon 1/2 teaspoon turmeric
- SALMON CAKES:
- 1 1 heaping cup 1/2-inch diced Alaska Grown parsnip (about 2 medium)
- 1 1 heaping cup diced Alaska Grown golden beet or carrot (about 2 medium)
- Oil from making Spicy Turmeric Garlic
- 1/4 cup 1/4 cup finely minced Alaska Grown celery
- 1-1/2 teaspoons 1-1/2 teaspoons finely chopped jalapeo or serrano chilies
- 1 1 green onion, thinly sliced
- 2 cans 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 2 Alaska Grown eggs, lightly whisked
- CUCUMBER YOGURT:
- 1 cup 1 cup Alaska Grown cucumber
- 1 cup 1 cup plain yogurt
- Maldon Sea Salt, if desired
- 8 8 small fresh Alaska Grown cabbage leaves
Servings:
Units:
Instructions
- 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 jalapeo;
- stir occasionally until golden and crisp. Stir in turmeric. Using a slotted spoon, 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 salmon cakes.
- 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, jalapeo, 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.
- Make the Spicy Turmeric Garlic first so you can use the strained oil for roasting the vegetables and cooking the cakes.
Recipe Notes
Recipe by Chef Kim Sune, author of A Mouthful of Stars and Trail of Crumbs
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