INGREDIENTS
Spicy Turmeric Garlic:
Salmon Cakes
Cucumber Yogurt:
PREPARATION
Spicy Turmeric Garlic
*Make the Spicy Turmeric Garlic first so you can use the strained oil for roasting the vegetables and cooking the cakes.
Pour oil to about 1/2-inch high in a heavy-bottom pan and place over medium-high heat. When oil is very hot but not smoking, add garlic and jalapeño; turn once or twice until golden and crisp (if it burns, start over). Add turmeric and stir. Using a slotted spoon or spider, 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 frying salmon cakes.
Alaska Salmon Cakes:
Preheat oven to 400oF. 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.
Cucumber Yogurt:
Blend yogurt and cucumber. Chill before serving
Recipe adapted from "Alaska Salmon Cakes with Spicy Turmeric Garlic" by Alaska Seafood and chef Kim Sunee. Photo courtesy of Alaska Seafood.