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
Salmon Sushi Cupcakes
Salmon Sushi Cupcakes
Ingredients – makes 12
- 2 cups cooked sushi rice
- 3 sheets nori, cut into squares
- 2, 7.5 oz cans Alaskan Sockeye Salmon
- 2 tbsp mayonnaise
- 2 tbsp sriracha, plus more to top
- 2 tsp soy sauce
- Desired topping such as avocado, green onion, sesame seeds
Directions
- Preheat the oven to 400 degrees Fahrenheit.
- Scoop about ¼ cup of rice into the center of each square of nori, then place in a cupcake tin. Repeat with the remaining rice and nori sheets.
- Transfer to the oven and bake for about 15 minutes. Remove and let cool slightly.
- Meanwhile, mix the salmon with the mayonnaise, sriracha, and soy sauce. Spoon the salmon into the sushi cups.
- Top with desired toppings such as avocado, cucumber, chopped green onion, and sesame seeds.
