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

Name: Wild Alaska Sockeye Salmon Cakes with Spice Turmeric Garlic | Alaska Seafood Marketing Institute
Total time: 50 min
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

www.alaskaseafood.org

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

View full recipe on www.alaskaseafood.org

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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