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Wild Sockeye Salmon Cakes with Spicy Turmeric Garlic

wild sockeye salmon caked with spicy turmeric garlic

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

Servings: 4           Prep Time: 30 minutes        Cook Time: 15 minutes

Author: Alaska Seafood Marketing Institute

wild sockeye salmon caked 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.

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