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Yucca Chips with Alaskan Sockeye Salmon

Posted On: July 18, 2016

The tuberous roots of plants in the yucca family – more than 40 species strong – have long provided a carbohydrate-rich food source for indigenous peoples in arid areas of the Americas.  Here’s a tasty tribute to their ingenuity.

Ingredients

  • I medium Yucca root
  • 1 chopped granny smith apple
  • 4 oz Sock Eye Salmon
  • For the maple cure: 1/4 cup maple sugar 1/4 cup salt

Method:

Maple cure the salmon. Gather your salmon curing tools: fresh, wild caught salmon, maple sugar, salt, a non-reactive bowl (plastic or glass). Combine equal parts maple sugar and salt and pour into the bowl. Place salmon in a bowl and let marinate for a minimum of three hours, a maximum of twenty-four hours. When finished, rinse before slicing into thin strips

As the salmon sits in the marinade, peel the Yucca root and slice it finely and lengthwise on a mandolin. Heat three inches of olive oil in a pot. Bring the temperature to 350 degrees. Fry the yucca slices until they turn a golden brown color, remove them from the oil and let them dry on a paper towel.

To serve: Thinly slice the maple cured salmon. Arrange yucca chips on a plate and top it with salmon, micro greens, and the chopped granny smith apple.

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