Wild Sockeye Salmon Cakes with Spicy Turmeric Garlic

Ingredients

Spicy Turmeric Garlic

• 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

Cucumber Yogurt

• 1 cup cucumber
• 1 cup plain yogurt
• 8 small fresh cabbage leaves
• Maldon Sea Salt, if desired

Salmon Cakes

• 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

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

1. 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. 

2. 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.