Wild Alaska Sockeye Salmon Cakes with Spicy Turmeric Garlic

Ingredients

• Grapeseed or avocado oil, as needed, for shallow frying
• 6 6 to 8 garlic cloves, thinly sliced
• 2 2 jalapeos or serrano chilies, stemmed and thinly sliced
• 1/2 teaspoon 1/2 teaspoon turmeric
• 1 1 heaping cup 1/2-inch diced Alaska Grown parsnip (about 2 medium)
• 1 1 heaping cup diced Alaska Grown golden beet or carrot (about 2 medium)
• Oil from making Spicy Turmeric Garlic
• 1/4 cup 1/4 cup finely minced Alaska Grown celery
• 1-1/2 teaspoons 1-1/2 teaspoons finely chopped jalapeo or serrano chilies
• 1 1 green onion, thinly sliced
• 2 cans 2 cans (7.5 oz. each) or 1 can (14 oz.) wild Alaska sockeye salmon, deveined with skin and bones removed
• Salt
• Fresh ground black pepper
• 2 2 Alaska Grown eggs, lightly whisked
• 1 cup 1 cup Alaska Grown cucumber
• 1 cup 1 cup plain yogurt
• Maldon Sea Salt, if desired
• 8 8 small fresh Alaska Grown cabbage leaves