Project Body Smart | Alaska Salmon Cakes with Spicy Turmeric Garlic


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.

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

Cucumber Yogurt:

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

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  • Britta

    This looks amazing! Can’t wait to try it! Thanks for posting!