Recipes
Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Salmon & Fresh Dill Deviled Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Simple Lemon Dill Salmon Pasta
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Chinook Salmon Cream Cheese Board
Chinook Salmon Miso Corn Chowder
Chinook Salmon Arugula Feta Frittata
Asian-Style Cucumber Salmon Bites
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Spicy Sriracha Smoked Salmon Dip
Salmon & Pesto Pasta Salad
Salmon & Pesto Pasta Salad
1 can No Salt Chinook Salmon (7.5 oz)
1/2 cup broccolini (young broccoli spears), chopped into small pieces
1/2 cup asparagus, chopped into small pieces
1/2 cup english peas
6 oz pesto
1/2 pkg (about 8 oz) fusilli noodles (spiral pasta)
Parmesan cheese
Boil water and add pasta. While the pasta cooks, steam broccolini, asparagus and peas until fork-tender (about 4-5 minutes). Drain the noodles and cool by running cold water over them in the colendar. Cool the vegetables the same way. Combine noodles and vegetables in a large mixing bowl. Add a pinch of salt and fresh pepper, stir, then add all of the pesto and stir well.
In a large saucepan, warm the noodle mixture over medium heat. Once thoroughly warmed, add the parmesan (as much or as little as you’d like!) and then add the salmon (drain first). Once the salmon has warmed, remove from heat and serve immediately.
