These sockeye salmon cakes are great for any occasion! Make them smaller for a fancy appetizer or add a side and call it the main event.
Wild Sockeye Salmon Cakes with Spicy Turmeric Garlic
Rated 5.0 stars by 1 users
Servings
4
Prep Time
30 minutes
Cook Time
15 minutes
Calories
365
Ingredients
- Grapeseed or avocado oil, for shallow frying
- 6-8 garlic cloves, thinly sliced
- 2 jalapeños or serrano chiles, stemmed and thinly sliced
- 1/2 teaspoon ground turmeric
1 cup cucumber
- 1 cup plain yogurt
8 small fresh cabbage leaves
- Maldon Sea Salt, if desired
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
14 oz. wild Alaska sockeye salmon mince
- Salt and Fresh ground black pepper, to taste
2 eggs, lightly whisked
Spicy Turmeric Garlic
Cucumber Yogurt
Salmon Cakes
Directions
Step 1: Prepare 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.
Step 2: Make Cucumber Yogurt
Blend cucumber and yogurt. Refrigerate until serving.
Step 3: Prepare Salmon Cakes
Preheat oven to 400F. 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.
