Summertime Alderwood Smoked Chinook Pizza

Summertime Alderwood Smoked Chinook Pizza

Ingredients:
1 can Oregon’s Choice Alderwood Smoked Chinook
1 crescent roll
8 oz cream cheese, room temperature
½ cup shredded cheddar cheese
¼ cup red onion, sliced
1 cup broccoli, cut into small florets
½ cup shredded carrots
Black pepper, to taste
Optional: Cilantro, tomato, and lemon for serving
Instructions:
Preheat the oven to 375°F (or follow the crescent roll package instructions).
Prepare the crust: Roll out the crescent roll dough into one flat sheet and place it on a pizza stone or baking sheet. Bake for 12 minutes or until lightly golden brown. Let it cool.
Spread the cream cheese evenly over the cooled crust. If the cream cheese is too firm, microwave it for 30 seconds to soften, making it easier to spread without tearing the dough.
Add toppings: Sprinkle the shredded cheddar cheese, sliced red onion, chopped broccoli florets, and shredded carrots evenly over the cream cheese layer. Season with black pepper to taste.
Drain the Oregon’s Choice Alderwood Smoked Chinook and distribute it across the pizza.
Garnish with fresh cilantro and sliced tomatoes, if desired. Serve with lemon wedges on the side.

Moqueca Albacore Stew

Moqueca Albacore Stew

Ingredients: (Serve two)
For the fish:
2 cans of Oregon’s Choice Gourmet Albacore
4 tsp lime juice
2 cloves garlic, minced
¼ tsp Kosher salt

For the sauce:
2 tbsp olive oil
½ medium red onion, thinly sliced
Salt and pepper to taste
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ tsp red pepper flakes
2 cloves garlic, minced
1 tbsp tomato paste
2 small tomatoes (about 10 oz), chopped (or ⅔ cup canned crushed tomatoes)
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
½ cup fish stock
1 ½ cans full-fat coconut milk
4 tbsp chopped fresh cilantro (or use green onions or parsley)
Lime wedges for serving

Instructions:
Drain both cans of Oregon’s Choice Gourmet Albacore and place in a bowl with lime juice, garlic, and salt. Let marinate while you prepare the sauce.
Heat olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and sauté until translucent (about 5 minutes).
Add the red pepper flakes, green and red bell peppers. Cook, stirring occasionally, for 3 minutes. Add the garlic and cook for another minute.
Add the chopped tomatoes. Stir in the tomato paste, paprika, cumin, coriander, and a pinch of salt & pepper. Cook for 2-3 minutes until the tomatoes soften.
Reduce heat to low. Deglaze the pan with stock, then pour in the coconut milk. Simmer over low heat, stirring occasionally, until the sauce thickens (about 3-4 minutes).
Nestle in the Oregon’s Choice Gourmet Albacore pieces and cook, spooning sauce over them occasionally, for 3-4 minutes.
Stir in chopped cilantro. Serve over white rice with lime wedges.

Pacific Pink Shrimp Paella Twist

Pacific Pink Shrimp Paella Twist

Ingredients: (Serves 2)
1 cup Bomba rice, or Spanish rice
2 cups seafood stock
2 packages of Oregon’s Choice Pacific Pink Shrimp
1 cup chopped tomatoes
⅔ cup chopped red bell pepper
½ cup chopped onion
4 cloves garlic, minced
6 tbsp olive oil
½ tsp smoked paprika
½ tsp sweet paprika
Pinch of saffron threads
¼ tsp Salt and pepper
Lemon wedges and fresh parsley for garnish
Instructions:
Heat the olive oil in a skillet over medium-high heat. Add the chopped onion, red bell pepper and sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped tomatoes and cook until they break down into a sauce.
Mix in the smoked paprika, sweet paprika, and saffron threads.
Add the Bomba rice, stirring to coat it in the tomato mixture.
Pour in the seafood stock and let it simmer for about 15-20 minutes until the liquid is absorbed.
Drain Oregon’s Choice Pacific Pink Shrimp and add to the rice during the last 5 minutes of cooking, allowing it to heat thoroughly.
Once done, remove from heat and garnish with fresh parsley and lemon wedges before serving.

Salmon Maple Orange Brussels Sprouts Salad

Salmon Maple Orange Brussels Sprouts Salad

Ingredients
1 can Oregon’s Choice Royal Chinook Salmon
1½ tsp. kosher salt
2 tsp. orange zest, plus 6 Tbsp. fresh orange juice (from 1 navel orange)
4 Tbsp. maple syrup
2 Tbsp. whole-grain Dijon mustard
2 tsp. paprika
2 cups shaved Brussels sprouts.
2 Tbsp. purple onion
1½ tsp. ground ginger
1/2 cup finely chopped pecans
Garnish with finely chopped fresh parsley.

Instructions
In a medium bowl, whisk together:
Zest and juice of one orange
2 tablespoons maple syrup
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon ground ginger
Open a can of Oregon’s Choice Royal Chinook Salmon, drain well, and gently stir into the maple-orange mixture. Set aside.
Prepare the vegetables and toppings:
Shave 2 cups of Brussels sprouts.
Chop ¼ cup pecans, 2 tablespoons red onion, and a handful of fresh parsley.
In a large bowl, combine the shaved Brussels sprouts, marinated salmon mixture, chopped onion, and parsley. Toss until well mixed.
Serving Tip: Sprinkle the chopped pecans on top just before serving to retain their crunch.

Make-Ahead Option
Prepare the orange-maple dressing and marinate the salmon up to 12 hours in advance. Store in the refrigerator until ready to assemble the salad.

Sesame Garlic Albacore with Bok Choy

Sesame Garlic Albacore with Bok Choy

Ingredients
1 can Oregon’s Choice Gourmet Albacore
2 tbsp avocado oil
1 tbsp ginger minced
4 cloves garlic minced
¼ cup soy sauce or tamari
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp red pepper flakes
4 bok choy
Garnish with chili sauce and green onions

Instructions
In a small bowl, mix the sauce:
¼ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon red pepper flakes
Heat a pan over medium heat with 1 tablespoon avocado oil. Add bok choy to the pan and pour in the sauce. Cook for about 5 minutes, stirring occasionally, until tender and lightly caramelized. Remove bok choy from the pan and set aside.
In the same pan, add: 2 cloves garlic, minced, 1 teaspoon fresh ginger, grated. Sauté for 1 minute until fragrant.
Add 1 can of Oregon’s Choice Gourmet Albacore Tuna (drained). Stir gently and cook until the tuna is warmed through, about 2–3 minutes.
Plate the bok choy, top with the warm tuna mixture, and garnish with sliced green onions and sesame seeds. Serve immediately.

Jalapeño Garlic Albacore Puttanesca

Jalapeño Garlic Albacore Puttanesca

Ingredients:
1–2 cans Oregon’s Choice Jalapeño Garlic Albacore
3 tbsp olive oil
1 cup onion, diced
6–8 garlic cloves, minced
2 oz flat anchovies, drained
1/4 cup dry white wine
1 can (28 oz) Italian plum tomatoes, crushed
1 tsp dried oregano
3/4 cup Castelvetrano and Kalamata olives, halved
2 tbsp capers, drained
1/4 cup fresh parsley, chopped
Pinch of crushed red pepper flakes

For Serving:
8 slices of garlic bread or cooked orzo pasta

Instructions:
Heat olive oil in a large sauté pan over medium heat. Add diced onion and cook until softened, 5–6 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add anchovies, break them up with a spoon until they dissolve into the onion mixture.
Pour in white wine and cook for 2 minutes. Add crushed tomatoes, oregano, and crushed red pepper flakes. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally.
Stir in olives and capers, cooking for another 2 minutes.
Gently fold in Oregon’s Choice Jalapeno Garlic Albacore, along with its liquid. Sprinkle with parsley and simmer for an additional 5 minutes to heat through. Season with salt and pepper to taste.
Serve: Spoon sauce over garlic bread or cooked orzo pasta. Garnish with extra parsley if desired.

Hearty Smoked Alderwood Chinook Bean Soup

Hearty Smoked Alderwood Chinook Bean Soup

Ingredients:
2 cans Oregon’s Choice Alderwood Smoked Chinook
1 tbsp olive oil
1 large red onion, sliced
4 garlic cloves, minced
1 tsp sea salt
1 tsp black pepper
2 tsp turmeric
1 ½ cups vegetable stock
1 cup red lentils, rinsed
2 spring onions, chopped
3 big handfuls spinach
1 can organic chickpeas, drained and rinsed
1 can organic red kidney beans, drained and rinsed
1 ½ tsp dried mint
1 tbsp lemon juice
½ cup coconut yogurt
Fresh mint and cilantro (for garnish)
Extra salt/pepper to taste

Croutons:
2 slices slightly stale bread of choice
1–2 tbsp olive oil
Big pinch of sea salt

Instructions:
Make the Croutons:
Preheat the oven to 350°F. Cut bread into 1-inch cubes and drizzle with olive oil, tossing to coat. Sprinkle with sea salt. Spread on a baking tray and bake for 5 minutes. Flip cubes and bake for another 5–10 minutes until golden and crisp. Allow to cool.
Cook the Soup:
Heat olive oil in a large pan over medium heat. Add onions and cook until soft and golden, about 7–8 minutes. Stir in garlic, salt, pepper, and turmeric, cooking for 1 minute until fragrant.
Add vegetable stock, lentils, spinach, and spring onions. Simmer for 25 minutes, stirring occasionally.
Stir in Oregon’s Choice Alderwood Smoked Chinook, chickpeas, kidney beans, mint, and lemon juice. Cook for an additional 7–8 minutes. Reduce heat to low.
Remove ½ cup stock and allow to cool slightly. Slowly whisk with coconut yogurt until smooth, then gently stir the mixture back into the soup.
Serve: Garnish with croutons, fresh mint, and cilantro. Adjust seasoning with salt and pepper if needed.

Creamy Caper Tuna Spread

Creamy Caper Tuna Spread

Ingredients:
1 can of Oregon’s Choice Fisherman’s Batch Gourmet Albacore Tuna, drained
2/3 cup mascarpone cheese
3 tablespoons capers, drained
1 tablespoon fresh chives, chopped
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice
1/8 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon olive oil
Instructions:
In a food processor, blend together the drained Oregon’s Choice Fisherman’s Batch Gourmet Albacore Tuna, mascarpone cheese, capers, chives, dill, lemon juice, salt, pepper, and olive oil until smooth and creamy.
Adjust seasoning as needed.

Lemon Herb Tuna

Tuna Crostini with Italian Antipasto

Lemon Herb Tuna
Ingredients:
1 can of Oregon’s Choice Fisherman’s Batch Gourmet Albacore Tuna, drained
1 shallot, diced
3 tablespoons white wine vinegar
2 tablespoons fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh chives, chopped
1 tablespoon fresh tarragon, chopped
1/8 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon lemon juice
Instructions:
In a mixing bowl, combine the drained Oregon’s Choice Fisherman’s Batch Gourmet Albacore Tuna and diced shallot.
Add the white wine vinegar, chopped herbs (parsley, basil, chives, tarragon), salt, pepper, and lemon juice.
Gently mix until all ingredients are well combined.

Larb Gourmet Albacore Lettuce Wraps

Larb Gourmet Albacore Lettuce Wraps

Ingredients: (2 servings)
2 cans of Oregon’s Choice Gourmet Albacore
½ cup cilantro, chopped
½ cup fresh mint, chopped
6 tbsp lime juice
1 tbsp fish sauce
1 tsp red chili flakes (or adjust for heat level)
5 scallions, finely sliced
½ cup purple onion, finely sliced
1 large jalapeno, chopped
5 garlic cloves, minced
1 cup rice
Romaine leaves
Optional: Cucumber, sesame seeds and lime wedges
Larb Dressing:
2 tbsp fish sauce
2 tbsp lime juice
tsp honey or sugar
½ tsp chili flakes
2 tsp rice vinegar
1 tsp soy sauce
Instructions:
Tuna Mix:
Open and drain Oregon’s Choice Gourmet Albacore. Combine albacore, cilantro, mint, jalapeno, garlic, lime juice, fish sauce, red chili flakes, scallions, and purple onion in a large bowl. Stir gently to incorporate the flavors allow to sit for at least 30 minutes to allow flavors to combine.
Rice Preparation:
Combine 2 cups water and 1 cup rice in a pot over medium-high heat until water rapidly boils. Reduce heat immediately to low and stir. Cook rice on low for 20 minutes, turn off the heat, and set aside to cool.
Mix the Sauce:
Whisk together the fish sauce, lime juice, honey, chili flakes, rice vinegar, soy sauce, and water. Adjust the balance of sweet, salty, and spicy to your taste.
Serving:
Plate the cooked rice and spoon the larb tuna mixture on top. Garnish with extra cilantro, mint, and a sprinkle of chili flakes if desired. Serve with additional lime wedges, fresh cucumber slices, dressing, and lettuce leaves for wrapping.