Loaded with celery seed & spice, this blend is a favorite on fish, summer salads, and poultry. No Fillers No MSG
Salmon cake recipe with Key West Aioli:
4 six oz. cans Alaskan salmon, 3 eggs, 1 T AHC Spiral Jetty seasoning, 2 C. Panko, 5 baby carrots, 1/2 red bell pepper, 1/4 onion, 2 celery stalks, 2 heads of fresh basil, 6 sprigs fresh parsley, 1 sprig lemon thyme, 3 scallions, 1/2 tsp. garlic powder, salt & pepper.
Remove salmon from cans and place in large bowl and set aside. Place carrots, red pepper, celery & onion in a food processor fitted with a steel blade. Pulse to chop, empty then squeeze our excess juice, and add to salmon. Mince herbs, slice green onions, add to salmon mixture. Add Panko, eggs, Spiral Jetty & garlic. Mix together until well combined. Using a food scale, measure out 2.5 oz. balls then flatten into discs & place on a cookie sheet lined with parchment paper. To cook: heat 2 quarts of vegetable oil in a deep fryer or a dutch oven to 350 degrees. Fry 2 minutes and remove onto paper towels,
transfer onto a cookie sheet and keep warm in a 300 degree oven until remaining are cooked.
Key West Aioli:
2 C Greek yogurt, 1/2 C mayonnaise, zest & juice from 1 lemon, 2 tsp. AHC Key West seasoning, 1/2 tsp granulated garlic, 3 scallions, sliced thin, fresh basil, lemon thyme, oregano & parsley all chopped. Add salt & pepper to taste. Mix together and let set up 1 hour before serving. This makes a nice dip for croudites as well.
Serve with short grain brown rice and a salad for a fast and fresh dinner.