Recipes
Larb Gourmet Albacore Lettuce Wraps
Baja Smoked Albacore Taco Bowl
Tikka Smoked Albacore with Mint Yogurt
Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Pesto Potato and Gourmet Albacore Salad
Miso-Kissed Kale and Gourmet Albacore Salad
Oregon’s Choice Shrimp and Cheddar Grits
Oregon’s Choice Pacific Pink Shrimp Aguachile
Olive & Lemon Oregon Albacore Linguine
Albacore Pesto over Rustic Polenta and Mushrooms
Orzo Albacore Mediterranean Medley
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Spicy Roasted Cauliflower Hummus with Jalapeno Albacore
Salmon & Fresh Dill Deviled Eggs
Katie’s Award-Winning Tuna Sandwich
Chopped Albacore Tuna Salad Sandwich
Chipotle Deviled Farm Fresh Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Albacore Asparagus and Tomato Lemon Butter Sauce
Masala Albacore with Coconut Turmeric Rice
Simple Lemon Dill Salmon Pasta
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Crab Stuffed Portobello Mushrooms
Chinook Salmon Cream Cheese Board
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!
