Recipes
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Albacore Asparagus and Tomato Lemon Butter Sauce
Masala Albacore with Coconut Turmeric Rice
Finnish Salmon Soup
Tuna Croquettes
Tuna Bagel Board
Salmon Mini Dutch Baby
Spicy Tuna Stuffed Avocados
Simple Lemon Dill Salmon Pasta
Avocado Tuna Melt
Zesty Salmon Chipotle Bowl
Tuna Poke Bowl
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Lox Pinwheels
Citrus Fennel and Chinook Salmon Salad
Cheesy Baked Crab Dip
Salmon Wellington
Oregon’s Choice Crab Louie
Crab and Corn Chowder
Crab Stuffed Portobello Mushrooms
Crab Cakes with Lemon Aioli
Crab and Shrimp Pasta
Chinook Salmon Cream Cheese Board
Smoked Tuna Cream Cheese Board
Shrimp Tortellini
Salmon Sushi Cupcakes
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
BBQ Smoked Albacore Pizza
Chinook Salmon Arugula Feta Frittata
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps
Asian-Style Cucumber Salmon Bites
Feta & Spinach Tuna Meatballs
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Crab Cake Poppers with Herbed Lemon Aioli
Thai Tuna Sliders with Broccoli Slaw
Avocado Tuna Chickpea Salad
Salmon Salad: Two Ways
Tuna Ceviche
Mary’s Tuna Burgers
Tuna Spaghettini Amalfitani
Albacore Tuna Cakes
Heirloom Tomato & Tuna Summer Salad
Green Smoked Salmon Pasta
Gourmet Albacore & Peach Salad
Lemony Herbed Royal Chinook Wrap
Lemony Herbed Royal Chinook Wrap
Ingredients: (The recipe makes four wraps.)
2 Cans Oregon’s Choice Royal Chinook
4 Tortilla
4 Cups Mixed Greens
½ Purple Onion
1 Cucumber
2 Cups Broccoli Sprouts
¼ Cup Crème Fraiche or Goat Cheese
Optional: Pickled Beet
Dressing:
1 Tbsp Parsley
2 Tbsp Dill
2 Tbsp Green Onion
4 Garlic Clove
¼ Cup Greek Yogurt
½ Cup Mayo
1 Tbsp Lemon
1 Tsp Zaatar
½ Tsp Salt and Pepper
Directions:
- Place all dressing ingredients in a blender to mix. Open and Drain Oregon’s Choice Royal Chinook. In a bowl, toss mixed greens, broccoli sprouts, purple onion, and Royal Chinook with dressing to taste.
- Slice cucumber thinly the length of the wrap. Dress the tortilla with 2 Tbsp Crème Fraiche, several slices of cucumber, pickled beet, and Royal Chinook salad mixture. Wrap and serve!
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Alaskan Sockeye Salmon with Roasted Zucchini and Pumpkin Feta Puree
Ingredients:
2 Cans Oregon’s Choice Alaskan Sockeye Salmon
2 Tbsp Lemon
1 Tsp Lemon Zest
3 Garlic Cloves
1 Tbsp Honey
6 Tbsp Olive Oil -Split
1 lb. Pumpkin (Substitute Butternut Squash)
1 lb. Zucchini
2 Tsp Thyme
2 Tsp Rosemary
1 Tsp Smoked Paprika
1 Tsp Garlic Powder
1 Cup Quinoa
6 Oz Feta cheese
Salt and Pepper
Dressing: (Optional)
1 Tbsp Parsley
2 Tbsp Dill
2 Tbsp Green Onion
4 Garlic Clove
¼ Cup Greek Yogurt
½ Cup Mayo
1 Tbsp Lemon
1 Tsp Zaatar
Salt and Pepper
Directions:
- Preheat the oven to 375 ºF.
- Prepare pumpkin by halving, removing the seeds, and peeling. Cut pumpkin into small cubes and zucchini into medium cubes. Slice purple onion. Mix the pumpkin, purple onion, and zucchini cubes in a bowl with 3 tablespoons of olive oil, 2 tsp thyme, 2 tsp rosemary, 1 tsp garlic powder, and 1 tsp smoked paprika and spread over the baking tray. Transfer to the oven and bake for 30 minutes or until the pumpkin is tender and slightly brown on the edges.
- Meanwhile, bring 1 and 1/3 cups of water with 1 cup quinoa and ¼ tsp salt to a boil over medium to high heat. Once boiling, stir and turn the heat down to low. Cover for fifteen minutes. After fifteen minutes, turn off the oven, uncover, and stir.
- Open Oregon’s Choice Alaskan Sockeye Salmon drain of liquid and set aside. Peel and mince garlic. Mix the minced garlic cloves, 1 tsp lemon zest, 2 tsp lemon juice, 1 tbsp of olive oil, 1 tbsp honey, ½ tsp salt, and ½ tsp pepper in a bowl. Set it aside.
- Place all dressing ingredients in a blender to mix.
- Once the pumpkin is done, combine half of the pumpkin, 6oz. feta, 2 tbsp of olive oil, 1 tsp lemon, ¼ tsp salt, and ¼ tsp pepper in a food processor and pulse until smooth and creamy.
- To serve, spread the pumpkin feta puree onto plates. Topped with quinoa, roasted vegetable mixture, and Oregon’s Choice Alaskan Sockeye Salmon. Drizzle with dressing and serve!
Albacore Asparagus and Tomato Lemon Butter Sauce
Albacore Asparagus and Tomato Lemon Butter Sauce
Ingredients:
2 cans (7.5 oz) Oregon’s Choice Gourmet Albacore
1 lb. Asparagus
2 Tbsp Olive Oil (Split)
4 Tbsp Butter
2 Tbsp Garlic Minced
2 Tbsp Lemon Juice
½ Cup White Wine (Sub Chicken Broth)
½ Tsp Red Pepper Flakes
½ Tsp Salt (Split)
½ Tsp Pepper (Split)
1 Bunch Green Onions
16 oz Cherry Tomatoes.
1 Package Basil
Baguette
Directions:
- Preheat oven to 425. Toss asparagus in olive oil to coat and season with salt and pepper to taste. Arrange on a baking sheet in a single layer and bake for 25 minutes.
- Drain Oregon’s Choice Gourmet Albacore and mixture with 1 tbsp olive oil, 2 tbsp lemon, ¼ tsp of pepper, ¼ tsp salt, ¼ tsp red pepper flakes and set aside.
- Prepare ingredients by halving tomatoes and mincing the garlic. Cut the green onion, separating the whites from the green. Heat 1 tbsp olive oil, 2 tbsp butter, and tomatoes in a large skillet over medium-high heat. Cook for 5 minutes or until blistered. Reduce heat to medium and add garlic, the whites of the green onions, ¼ tsp red pepper flakes, ¼ tsp salt, and ¼ tsp pepper and cook for 5 minutes. Or until the mixture is thickening.
- Add ½ cup of white wine (or broth), bring to a simmer, and cook for 5 minutes. Add Oregon’s Choice Gourmet Albacore and 2 tbsp butter and cook for an additional 5 minutes.
- To serve, add the greens of the green onions, basil, and a baguette!
Masala Albacore with Coconut Turmeric Rice
Masala Albacore with Coconut Turmeric Rice
Masala Albacore Ingredients:
2 Cans Oregon’s Choice Gourmet Albacore
2 Egg
3 Garlic Cloves
2 Tbsp Lime
1 Tsp Cumin
1 Tsp Tandoori Masala
¼ Tsp Cayenne
2 Tsp Garam Masala
1 Tsp Paprika
Salt and Pepper.
2 Tbsp Olive Oil
Coconut Turmeric Rice:
1 ½ Cup Jasmine Rice
2 Cups Chicken Broth
14oz Full Fat Coconut Milk
2 Tsp Garam Masala
1 Tsp Turmeric,
¼ Tsp Red Pepper Flakes
3 Garlic Cloves
1 Tsp Fresh Ginger
½ Tsp Salt
½ Onion
Mango Cucumber Salad:
3 Tbsp Cilantro
1 Mango
½ Onion
1 Cucumber
1 Tbsp Lime
Directions:
- Dice onion, garlic, and ginger finely. Begin by sautéing ½ onion in 1 tbsp olive oil in a medium-sized pot over medium heat-high heat until translucent. Add 1 ½ cups jasmine rice, 1 tsp ginger, 3 minced garlic, 2 tsp garam masala, 1 tsp turmeric, ¼ tsp red pepper flakes, 2 cups broth, 14 oz coconut milk, and ½ tsp salt in a pot over high heat and bring to a boil. Once boiling, place the lid on and reduce the heat to the lowest setting. Allow to cook for 10 minutes.
- Open and drain Oregon’s Choice Gourmet Albacore and combine with 2 eggs, 2 tbsp lime, 3 minced garlic, 1 tsp cumin, ¼ tsp cayenne, 2 tsp garam masala,1 tsp tandoori masala, 1 tsp paprika, salt, and pepper to taste. Split tuna into serving-size sections, forming patties. Using a skillet, cook patties in 2 tbsp oil over medium-high heat for 1 minute each side or until crispy.
To make salad, dice 1 cucumber, 1 mango, and ½ onion and mince 3 tbsp cilantro. Mix all ingredients in a small bowl and add 1 tbsp lime juice. Sprinkle over rice or eat on the side! Optional For Serving: Lime wedges, chili sauce, and naan.
Finnish Salmon Soup
Finnish Salmon Soup (Lohikeitto)
Ingredients:
- 3 can Oregon’s Choice Royal Chinook Salmon
- 4 Tbsp Butter
- 1 lb Potatoes
- 3 Leeks
- 3 Carrots
- 5 Cups fish broth or vegetable broth.
- 1 Cup heavy cream
- 1 Bunch of fresh dill
- 1 Lemon
- Salt and pepper to taste
Directions:
1. Cut leeks into thin rounds, peel and slice carrots into rounds and cut the potatoes into cubes. In a large saucepan, sauté the leeks and carrots in 4 tbsp butter over medium heat.
2. Once the leeks have reduced in volume by half, add the potatoes and fish stock. Season with salt and black pepper. Simmer for 15 minutes at medium heat until the potatoes are cooked. Reduce heat to low.
3. Drain and shred salmon and chop the dill finely. 10 minutes before serving, stir in the salmon, dill and cream. The cream should not boil. Garnish with lemon slices and additional dill.
Tuna Croquettes
Tuna Croquettes
Ingredients:
- 1/2 cup extra-virgin olive oil, plus more for oiling hands
- 1/2 cup finely chopped yellow onion
- 4 teaspoons minced garlic
- 1½ cups all-purpose
- 3 ½ cups whole milk, warmed
- 2 6 oz cans Oregon’s Choice Albacore (No Salt), drained and crumbled
- 4 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
- 2 1/2 teaspoons fresh lemon juice
- 3 ¾ teaspoons kosher salt, divided
- 1 ½ teaspoons black pepper, divided
- Neutral cooking oil (such as vegetable oil), for frying
- 4 large eggs, beaten
- 3 cups panko
Directions:
- Heat ½ cup of olive oil in a skillet over medium heat. Add onion and cook while stirring for about 3 minutes. Stir in garlic and 3/4 cup flour into onion mixture. Reduce heat to low, whisking constantly, until flour is lightly toasted, and garlic is golden, about 4 minutes. Gradually whisk in milk, whisking constantly, until sauce is smooth, thick and begins to pull away from sides of pan, about 4 minutes. Remove from heat. Stir in two cans of Oregon’s Choice Albacore, 4 tbsp parsley, 2 1/2tsp lemon juice, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper until combined. Transfer mixture to a large bowl allow to cool for 10 minutes. Cover and refrigerate until cooled and slightly firm, at least 3 hours or up to 2 days.
- Oil hands with olive oil and roll chilled tuna mixture into 1-inch balls; place on a baking sheet lined with parchment paper. Freeze croquettes for 25 minutes, until firm. Pour neutral oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high until oil reaches 325°F.
- While oil is heating, place ¼ cup of flour in a bowl. In a separate bowl place 4 beaten eggs. Lastly, in a third bowl combine 3 cups panko and the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Roll each croquette in flour, then egg and finally dip in panko to coat. Place coated croquettes on large plates. Once all are breaded, immediately begin frying.
- When oil is 325°F, fry croquettes, until deep golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Serve with olive tapenade and bruschetta spread!
Tuna Bagel Board
Bagel Board
Contents:
- 1 Can Oregon’s Choice Jalapeno Garlic Albacore (Per Two Bagels.)
- Everything Bagel (Or Any Bagel of Choice.)
- 1 Container Whipped Cream Cheese
- ½ lb.- 1lb Bacon
- 1 Cucumber Sliced or Pickles
- 1 Tomato Sliced
- 1 Onion Sliced
- 1 Jalapeno Sliced
- Dill
- Arugula
- Capers
- 1 Lemon and Orange Garnish
Assemble Board:
- Prepare by cooking bacon per the package instructions. (Usually, a skillet over medium-to-medium high heat. Bacon strips are placed in the skillet for 6 to 8 minutes, flipping strips halfway through. When done place bacon on plate with paper towel to soak up additional grease.)
- Pre slice cucumber, tomato, onion and jalapeno in rounds.
- Precut bagels but do not toast until ready to make each sandwich. This will help them from getting too hard while sitting out on bagel board.
- Arrange Arugula and dill onto board as your base.
- Place any small bowls of capers, pickles, whipped cream cheese and Oregon’s Choice Jalapeno Garlic Albacore on the board.
- From there layer your cucumber, onion, bacon and tomato. Ensuring that wet ingredients are not sitting by the bread or are on arugula to soak any moisture.
- Garnish with lemon, oranges and dill as needed.
Bagel:
- Toast bagel and spread bottom with whipped cream cheese. Be generous, it’s tasty! Press capers, onions, dill and then arugula into cream cheese. This helps keep them from falling off. Layer tomato, and Oregon’s Choice Jalapeno Garlic Albacore with a spritz of lemon. Then dress with either pickles or cucumber and bacon. Serve with Mimosa or Kombucha.
- Optional: Throw on some ground mustard or hot sauce.
Salmon Mini Dutch Baby
Salmon Mini Dutch Baby
Dutch Baby Batter:
- 1 Cup Whole Milk
- 1 Cup All-purpose Flour
- ½ Tsp Salt
- 4 Large Eggs
- 3 Tbsp Unsalted Butter
- 1 Spring Dill
- 1 Spring Tarragon
Note: 6 Tbsp for greasing the muffin tin. See Recipe.
Toppings:
- Oregon’s Choice Chinook Salmon
- 10 oz Cherry Tomato
- 2 Tbsp Garlic Cloves
- 3 Tbsp Butter
- Dill
- Tarragon
- Lemon Slices
Whipped Feta:
- 7oz Feta Cheese
- 3oz Goat Cheese
- 3 Tbsp Extra Virgin Olive Oil
- 2 Tsp Lemon Juice
- 1 Tbsp Honey (Optional)
Directions:
- Place room temperature feta and goat cheese in the blender turn on low and drizzle in olive oil, lemon and honey. Slowly turn up speed to medium until fully combined.
- Preheat the oven to 450 degrees, simply set the muffin tin inside to preheat as well. As the oven reaches the final baking temperature, so does the surface of the tin. Note: The pan needs to be nice & hot when the batter is poured into it – its high heat helps give the Dutch baby its rise.
- Add the 1 Cup All-purpose flour, 1 Cup Whole milk, 4 Large eggs, ½ Tsp Salt, 3 Tbsp Unsalted butter and herbs to a high-speed blender, then blend until smooth. Set the batter aside to rest for 10-15 minutes while the oven finishes preheating.
- Begin heating a skillet over medium to high heat with butter and minced garlic for 1 to 2 minutes. Remove garlic and set aside. Add cherry tomato and cook over medium heat for 10 minutes or until tomato’s begin to blacken. Turn it off and set it aside.
- Once oven and tin are preheated remove pan and add a little butter into each muffin tin, swirling it around to coat the pan. Note: The melted butter prevents the batter from sticking. Pour in the batter and bake until it’s puffy and golden brown. Approximately 10 minutes.
- While the batter bakes, open cans of Oregon’s Choice Chinook Salmon, chop herbs and add butter garlic back to tomato.
- When the Dutch baby comes out of the oven, top it with whipped feta, sautéed tomato, salmon, and remaining herbs. Serve with lemon slices.
Spicy Tuna Stuffed Avocados
Spicy Tuna Stuffed Avocados
Ingredients
- 1 can Jalapeno Garlic Albacore Tuna
- 1 tbsp sriracha
- 1 tbsp mayo
- 2 tbsp green onion, chopped
- ½ lime, juiced
- ½ cup finely diced cucumber
- 2 tbsp minced cilantro
- 1 ripe but firm avocado
- Chili crisp, to top
- Sesame seeds, to top
Directions
- In a bowl, mix together the tuna, sriracha, mayo, green onion, and lime juice until combined.
- In another small bowl, mix the cucumber and the cilantro.
- Cut an avocado in half, and divide the tuna mixture between each half. Top with the cucumber mixture, chili crisp, sesame seeds, and enjoy!
Simple Lemon Dill Salmon Pasta
Simple Lemon Dill Salmon Pasta
Ingredients
- 8 oz spaghetti pasta
- ½ tbsp extra virgin olive oil
- 1 tbsp minced garlic
- ¼ cup heavy cream
- Pinch salt and ground black pepper
- 1 lemon, juice and zest
- ¼ cup chopped dill
- 1, 7.5 oz can Oregon’s Choice Royal Chinook Salmon Lightly Salted
- ½ cup grated parmesan cheese
Directions
- Cook the pasta according to package directions and set aside.
- Meanwhile, heat a large skillet or pot over medium heat and add the oil. When the oil is hot, add the garlic and saute until fragrant. Add the heavy cream, juice and zest of the lemon, chopped dill, and a pinch salt and pepper. Let simmer for about 3 minutes.
- Stir in the cooked pasta, the salmon, and the parmesan. Stir to combine and heat all ingredients, another 2-3 minutes.
- Serve hot with extra dill and parmesan if desired!