Recipes
Jalapeño Garlic Albacore Puttanesca
Hearty Smoked Alderwood Chinook Bean Soup
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
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.
