Spiral Jetty

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  • Regular price $9.99


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.