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
Zesty Salmon Chipotle Bowl
Zesty Salmon Chipotle Bowl
Bowl:
- 1 Cup Rice
- 2 Cans Oregon’s Choice Chinook Salmon
- 6 Tbsp Olive Oil
- 1 Can Chipotle Peppers in Adobe Sauce (7.oz)
- 2 Tbsp Honey
- 1 Tbsp Soy Sauce
- 1 Tbsp Apple Cider Vinegar
Salsa:
- 1 Cup Mango
- 1 Cup Peach
- 2 Tbsp Jalapeno
- ¼ Cup Onion
- ¼ Cup Thai Basil
- ¼ Cup Cilantro –Chopped
Toppings:
- ¼ Cup Green Onion
- 1 Avocado
- 1 Lime
- Sesame Seeds
- Pickled Ginger
- Siracha
- Optional: Cucumbers and edamame.
- To make the marinade combine 6 tbsp olive oil, 1 can chipotle peppers in adobe sauce (7.oz), 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp apple cider vinegar in a bowl.
- Combine 2 cans of Oregon’s Choice Chinook Salmon with half of the marinade. Reserve the other half for mixing with the cooked rice.
- Combine 1 cup of rice and two cups of water in a medium pot with lid, over high heat until water boils. Once boiling immediately turn heat to low, remaining covered, for 10 minutes. Once cooked add remaining marinade to rice and mix.
- For the salsa cube 1 cup mango and 1 cup peach. Combine with 2 tbsp diced jalapeno, ¼ cup onion, minced ¼ cup Thai basil and ¼ cup cilantro.
- Arrange rice splitting between two large bowls or four small bowls. Evenly distribute the Oregon’s Choice Chinook Salmon between bowls. Top with salsa, green onion, avocado, sesame seeds, and pickled ginger. Garnish with lime wedges and siracha to serve.
- Optional toppings to consider: cucumber and edamame.
