Alaska Salmon Cakes with Spicy Turmeric Garlic - Alaska's Finest Seafood

Ingredients

• SPICY TURMERIC GARLIC:
• Grapeseed or avocado oil, for shallow frying
• 6 6 to 8 cloves garlic, thinly sliced
• 2 2 jalapeos or Serrano chiles, stemmed and thinly sliced
• 1/2 teaspoon 1/2 teaspoon ground turmeric
• 1. 1. 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 jalapeo; 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 jalapeo 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.
• SALMON CAKES:
• 1 1 heaping cup diced Alaska Grown parsnip (about 1 medium)
• 1 1 heaping cup diced Alaska Grown golden beet or carrot (about 1 medium)
• Oil from making Spicy Turmeric Garlic
• 1/4 cup 1/4 cup finely minced Alaska Grown celery (about 1 stalk)
• 1 1/2 teaspoons 1 1/2 teaspoons finely chopped jalapeo or serrano (about 1 to 2)
• 1 1 green onion, minced
• 2 2 (6-ounce cans) wild Alaska Sockeye Salmon (remove and discard any bones or skin)
• Salt and Fresh ground black pepper, to taste
• 2 2 Alaska Grown eggs, lightly whisked
• CUCUMBER YOGURT:
• 1 1 Alaska Grown cucumber
• 2 cups 2 cups plain yogurt
• Serve with: Fresh Alaska Grown cabbage leaves; Maldon flake salt; Spicy Turmeric Garlic; Cucumber Yogurt endend