Wild Alaska Sockeye Salmon Cakes with Spice Turmeric Garlic | Alaska Seafood Marketing Institute

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