Recipes
Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Salmon & Fresh Dill Deviled Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Simple Lemon Dill Salmon Pasta
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Chinook Salmon Cream Cheese Board
Chinook Salmon Miso Corn Chowder
Chinook Salmon Arugula Feta Frittata
Asian-Style Cucumber Salmon Bites
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Spicy Sriracha Smoked Salmon Dip
Oregon’s Choice Pate
This is a great party dip for any occasion! Try a combo of regular and smoked salmon, regular and smoked Albacore or crab and pink shrimp.- Captain Herb
Ingredients:
2 cans (or combo) of salmon, albacore or smoked items, crab or pink shrimp
1/4 cup milk
1 8oz. cream cheese (softened) or low fat
1 garlic clove minced
2 green onions minced
1 tbsp. horseradish
1 tsp. chopped parsley
1 tsp. minced fresh dill
salt and pepper to taste
Beat the milk and cream cheese together until smooth. Crush and flake the canned fish. Add and mix all other ingredients in bowl. Cover and chill at least half an hour. Serve with high-quality crackers of your choice.
