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Salmon Cakes with Spicy Turmeric

Ingredients

  • Grapeseed or avocado oil, for shallow frying
  • 6-8 cloves garlic, thinly sliced
  • jalapenos or Serrano chiles, stemmed and thinly sliced
  • 1/2 tsp (3 mL) ground turmeric
  • 1 cup (250 mL) diced parsnip
  • 1 cup (250 mL) diced golden beets or carrots
  • Oil from Spicy Turmeric Garlic
  • 1/4 cup ( mL) finely minced celery (about 1 stalk)
  • 1 1/2 tsps (5 mL) finely chopped jalapeno or serrano peppers ( about 1 or 2)
  • 1 green onion, minced
  • 2 (6 ounce cans) wild Sockeye Salmon (remove and discard any bones or skin)
  • Salt and fresh ground pepper to taste
  • 2 eggs, lightly whisked
  • 1 cucumber
  • 2 cups (500 mL) plain yogurt

Directions

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 jalapeño; 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 jalapeño 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.

Grate cucumber and mix into yogurt.

Preheat oven to 400°. Spread parsnip and beet evenly on a parchment-lined rimmed baking sheet. Drizzle with some of the strained
oil from making the Spicy Garlic Turmeric. Roast for 20-25 minutes or until fork tender. Remove vegetables to a cutting board;
give them another chop; add to a mixing bowl. Add celery, jalapeño, and green onion. Stir in salmon; season lightly with salt and
pepper; taste and add more salt and pepper, as needed. Stir in egg to just combine.
Pour a light coating of oil from Spicy Turmeric Garlic into a large skillet over medium-high heat; if needed, add a bit more
grapeseed or avocado oil. Form salmon mixture into 8 round cakes/patties. When skillet is hot (cakes will sizzle when pan is hot
enough) add salmon cakes. Cook about 2 minutes until golden brown on one side. Gently turn and cook another 2 to 3 minutes.

Sprinkle with flake salt. Serve warm in cabbage leaves, topped with Spicy Turmeric Garlic and Cucumber Yogurt.

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Related Recipes

Salmon Cakes with Spicy Turmeric

Ingredients

  • Grapeseed or avocado oil, for shallow frying
  • 6-8 cloves garlic, thinly sliced
  • jalapenos or Serrano chiles, stemmed and thinly sliced
  • 1/2 tsp (3 mL) ground turmeric
  • 1 cup (250 mL) diced parsnip
  • 1 cup (250 mL) diced golden beets or carrots
  • Oil from Spicy Turmeric Garlic
  • 1/4 cup ( mL) finely minced celery (about 1 stalk)
  • 1 1/2 tsps (5 mL) finely chopped jalapeno or serrano peppers ( about 1 or 2)
  • 1 green onion, minced
  • 2 (6 ounce cans) wild Sockeye Salmon (remove and discard any bones or skin)
  • Salt and fresh ground pepper to taste
  • 2 eggs, lightly whisked
  • 1 cucumber
  • 2 cups (500 mL) plain yogurt

Directions

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 jalapeño; 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 jalapeño 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.

Grate cucumber and mix into yogurt.

Preheat oven to 400°. Spread parsnip and beet evenly on a parchment-lined rimmed baking sheet. Drizzle with some of the strained
oil from making the Spicy Garlic Turmeric. Roast for 20-25 minutes or until fork tender. Remove vegetables to a cutting board;
give them another chop; add to a mixing bowl. Add celery, jalapeño, and green onion. Stir in salmon; season lightly with salt and
pepper; taste and add more salt and pepper, as needed. Stir in egg to just combine.
Pour a light coating of oil from Spicy Turmeric Garlic into a large skillet over medium-high heat; if needed, add a bit more
grapeseed or avocado oil. Form salmon mixture into 8 round cakes/patties. When skillet is hot (cakes will sizzle when pan is hot
enough) add salmon cakes. Cook about 2 minutes until golden brown on one side. Gently turn and cook another 2 to 3 minutes.

Sprinkle with flake salt. Serve warm in cabbage leaves, topped with Spicy Turmeric Garlic and Cucumber Yogurt.