Name: Wild Alaska Sockeye Salmon Cakes with Spice Turmeric Garlic
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4
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 Alaska Grown cucumber; 1 cup plain yogurt; 8 small fresh Alaska Grown cabbage leaves; Maldon Sea Salt, if desired; 1 heaping cup 1/2-inch diced Alaska Grown parsnip (about 2 medium); 1 heaping cup diced Alaska Grown golden beet or carrot (about 2 medium); Oil from making Spicy Turmeric Garlic; 1/4 cup finely minced Alaska Grown celery; 1-1/2 teaspoons finely chopped jalapeño or serrano chilies; 1 green onion, thinly sliced; 2 cans (7.5 oz. each) or 1 can (14 oz.) wild Alaska sockeye salmon, deveined with skin and bones removed; Salt and Fresh ground black pepper, to taste; 2 Alaska Grown eggs, lightly whisked

Wild Alaska Sockeye Salmon Cakes with Spice Turmeric Garlic

Rated 5.0 stars by 1 users

Author:

Alaska Seafood Marketing Institute

Servings

Prep Time

30 minutes

Cook Time

10 minutes

Recipe by Chef Kim Sunée, author of “A Mouthful of Stars” and “Trail of Crumbs”

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

Salmon Cakes

1 heaping cup 1/2-inch diced Alaska Grown parsnip (about 2 medium)
1 heaping cup diced Alaska Grown golden beet or carrot (about 2 medium)
Oil from making Spicy Turmeric Garlic
1/4 cup finely minced Alaska Grown celery
1-1/2 teaspoons finely chopped jalapeño or serrano chilies
1 green onion, thinly sliced
2 cans (7.5 oz. each) or 1 can (14 oz.) wild Alaska sockeye salmon, deveined with skin and bones removed
Salt and Fresh ground black pepper, to taste
2 Alaska Grown eggs, lightly whisked

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Directions

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.

Make Cucumber Yogurt

Blend cucumber and yogurt. Refrigerate until serving.

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.

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