Smoked Salmon Cakes with Turmeric and Garlic

Ingredients:

For the Smoked Salmon Cakes:

16oz Alaska Smokehouse Smoked Sockeye Salmon, drained and skin removed

2 medium parsnips, diced into 1/2" cubes

2 medium carrots, diced into 1/4" cubes

1/4 cup finely minced celery

1-1/2 teaspoons finely diced jalapenos or serrano chiles

1 green onion, thinly sliced

2 eggs, lightly whisked

Oil from the Spicy Turmeric Garlic

Salt & Pepper

For the Spicy Turmeric Garlic:

Vegetable oil like grapeseed or avocado for shallow frying

6-8 cloves garlic, thinly sliced

2 jalapenos or serrano chilis, stemmed and thinly sliced

1/2 teaspoon ground turmeric

For the Cucumber Yogurt:

1 cucumber, diced

1 cup plain yogurt

8 small cabbage leaves

Finishing salt, if desired, like Maldon Flake

Procedure:

Pour enough oil to cover a heavy bottom pan about 1/2" and place pan on medium high heat.

When oil is hot, but not smoking, add garlic and jalapeno, then stir occasionally until golden and crisp.

Add in the turmeric and stir, then using a slotted spoon, remove the garlic and jalapeno into a small bowl.

Strain remaining oil through a fine mesh sieve or strainer, keeping the oil in an air-tight container once cooled.  Discard any solids.

Make the cucumber yogurt by combining cucumber and yogurt and blending it until smooth.  Refrigerate until ready to serve.

To make the smoked salmon cakes, preheat the oven to 400 F.  Spread parsnips and carrots on a parchment lined sheet pan and drizzle with some of the turmeric oil.

Roast for 20-25 minutes or until fork tender, then transfer to a large bowl.

Add celery, jalapeno, and green onion, then stir in the smoked salmon.

Season with salt and pepper to taste, then stir in eggs just until combined.

Form 8 patties, then pour a light coating of the turmeric oil into the heavy bottomed pan and heat over medium high heat.

Once hot, add salmon cakes one at a time to the skillet, being careful not to crowd them.

Cook about 2 minutes on the first side, or until golden brown, then flip and cook an additional 2-3 minutes.

Remove from heat and sprinkle with finishing salt if desired.

Repeat with remaining salmon patties.

Serve warm on cabbage leaves topped with Spicy Turmeric Garlic and Cucumber Yogurt Sauce.