Recipes
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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
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!
