Alaska Salmon Cakes with Spicy Turmeric Garlic
Spicy Turmeric Garlic:
Grapeseed or avocado oil, for shallow frying
6 to 8 cloves garlic, thinly sliced
2 jalapeños or Serrano chiles, stemmed and thinly sliced
1/2 teaspoon ground turmeric
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 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.
1 heaping cup diced Alaska Grown parsnip (about 1 medium)
1 heaping cup diced Alaska Grown golden beet or carrot (about 1 medium)
Oil from making Spicy Turmeric Garlic
1/4 cup finely minced Alaska Grown celery (about 1 stalk)
1 1/2 teaspoons finely chopped jalapeño or serrano (about 1 to 2)
1 green onion, minced
2 (6-ounce cans) wild Alaska Sockeye Salmon (remove and discard any bones or skin)
Salt and fresh ground black pepper, to taste
2 Alaska Grown eggs, lightly whisked
1 Alaska Grown cucumber
2 cups plain yogurt
Serve with: Fresh cabbage leaves; Maldon flake salt; Spicy Turmeric Garlic; Cucumber Yogurt
Grate cucumber and mix into yogurt.
Preheat oven to 400 degrees F. 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, jalapeño, 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.
Serves 4. Nutrients per serving: 365 calories, 16g total fat, 4g saturated fat, 15% calories from fat, 145mg cholesterol, 33g protein, 23g carbohydrate, 3g fiber, 629mg sodium, 316mg calcium, and 122mg omega-3 fatty acids.
From Alaska Seafood Marketing Institute