Wild Alaska Sockeye Salmon Cakes with Spice Turmeric Garlic and Cucumber Yogurt

The Salmon Cakes:

• 1 heaping cup diced parsnip (about 2 medium)
• 1 heaping cup diced golden beet or carrot (about 2 medium)
• 2 tablespoons oil (from Spicy Turmeric Garlic)
• ¼ cup finely diced celery
• 1 ½ teaspoons finely chopped jalapeño or serrano chili
• 1 green onion, thinly sliced
• 2 cans (7.5 oz each) or 1 can (14 oz) wild Alaska sockeye salmon, skin and bones removed
• Salt and freshly ground black pepper, to taste
• 2 eggs, lightly beaten

For the Spicy Turmeric Garlic:

• Grapeseed or avocado oil, for shallow frying
• 6–8 garlic cloves, thinly sliced
• 2 jalapeños or serrano chiles, thinly sliced
• ½ teaspoon ground turmeric

For the Cucumber Yogurt:

• 1 cup diced cucumber
• 1 cup plain yogurt

For Serving:

• 8 small cabbage leaves
• Maldon sea salt, if desired
• Lemon wedges (optional)

1. Pour oil to about 1/2-inch high in a heavy-bottom pan and place over medium heat.  When oil is hot but not smoking, add garlic and jalapeño; stir occasionally until golden and crisp.  Stir in turmeric.  Using a slotted spoon, 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 salmon cakes.
2. Blend cucumber and yogurt.  Refrigerate until serving.
3. Preheat oven to 400F.  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.

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