Wild Alaska Sockeye Salmon Cakes with Spice Turmeric Garlic
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Servings: 4 (2 cakes per serving)
- Yield: About 3 oz salmon per cake
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
Nutrition Facts
| Calories | 365 |
| Total fat | 16g |
| Saturated fat | 4g |
| Calories from fat | 15% |
| Cholesterol | 145mg |
| Protein | 33g |
| Carbohydrates | 23g |
| Fiber | 3g |
| Sodium | 629mg |
| Calcium | 316mg |
| Omega-3 fatty acids | 122mg |
Instructions
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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.
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Step 2 Make Cucumber Yogurt
Blend cucumber and yogurt. Refrigerate until serving.
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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.
Nutrition Facts
| Calories | 365 |
| Total fat | 16g |
| Saturated fat | 4g |
| Calories from fat | 15% |
| Cholesterol | 145mg |
| Protein | 33g |
| Carbohydrates | 23g |
| Fiber | 3g |
| Sodium | 629mg |
| Calcium | 316mg |
| Omega-3 fatty acids | 122mg |
