Smoky Sweet and Spicy Harvest Flatbread

Smoky Sweet and Spicy Harvest Flatbread

Ingredients
1 can Oregon’s Choice Royal Chinook Salmon, drained
⅓ cup + 2 tbsp olive oil, divided
1 premade pizza dough
4 cups butternut squash, cubed
1 tbsp honey
1 tsp chili powder, divided
¼ tsp ground cinnamon
4 slices thick-cut bacon, chopped
2 sweet onions, thinly sliced
1 tbsp butter
1–2 chipotle peppers in adobo sauce
½ tsp ground cumin
Salt and freshly cracked black pepper, to taste
6 oz sharp cheddar cheese, shredded
2–4 oz blue cheese, crumbled

Instructions
1. Prep the dough ahead of time!
Follow the instructions on your dough packaging. Most recommend removing from the fridge 3–4 hours before using. Shape into a round, coat lightly with olive oil, place in a bowl, and let rise in a warm place until doubled in size (up to 8 hours if needed).
2. Roast the Butternut Squash
Preheat oven to 425°F.
In a small bowl, combine 2 tbsp olive oil, ½tsp chili powder, ¼ tsp cinnamon, 1 tbsp honey, salt, and pepper to taste. Toss with cubed squash and spread on a parchment-lined baking sheet. Roast for 20–25 minutes, stirring halfway, until golden and tender.
3. Caramelize the Onions
In a skillet over medium-high heat, cook the chopped bacon until crispy (about 5 minutes). Remove and set aside. Add butter and onions to the skillet with bacon drippings. Cook for 10–15 minutes, stirring often, until deeply golden and caramelized. Reduce heat if needed to avoid burning.
4. Make the Chipotle Oil
In a blender or food processor, blend the remaining ⅓ cup olive oil with 1 can chipotle peppers in adobo, ½ tsp chili powder, ½ tsp cumin, ¼ tsp salt, and ¼ tsp pepper until smooth.
5. Assemble the Pizza
Preheat oven to 475°F, leaving baking sheet in oven to get hot.
Roll out the dough on a floured surface to the desired length and shape. Carefully transfer to a hot stone or preheated baking sheet. Brush the dough with chipotle oil. Top with shredded cheddar, caramelized onions, half the roasted squash, Oregon’s Choice Royal Chinook Salmon, crispy bacon, and sprinkle with crumbled blue cheese. Bake at 475°F for 15–20 minutes, until the crust is golden and the cheese is bubbling.

Crispy Dumpling Smash Tacos

Crispy Dumpling Smash Tacos

Ingredients, Makes six tacos (2 servings)
For the dumpling tacos:
2 cans Oregon’s Choice Jalapeño Garlic Albacore
4 scallions (spring onions), thinly sliced
A small handful of fresh cilantro leaves
4 garlic cloves, minced
1-inch piece of fresh ginger, grated
2 tbsp light soy sauce
1 tbsp sesame oil
2 tsp fish sauce
1 tbsp rice vinegar
Black pepper, to taste
6 mini tortillas (flour or corn)
Olive oil & crunchy chili oil for frying
1 avocado
Toasted sesame seeds (optional, for garnish)
For the quick pickled cucumber:
½ cucumber, finely diced
1½ tsp rice vinegar
¼ tsp salt
Dumpling-style dipping sauce:
2 tbsp soy sauce
1 tbsp rice vinegar
1 tsp sesame oil
1 tsp crunchy chili oil (optional)
1 tsp sugar or honey
1 garlic clove, minced
1 tsp chopped green onion

Instructions
Open and drain the cans of Oregon’s Choice Jalapeño Garlic Albacore. In a bowl, combine with garlic, ginger, soy sauce, sesame oil, fish sauce, rice vinegar, and black pepper. Mix well. Cover and marinate in the fridge for at least 3 hours or up to a full day for deeper flavor.
Toss the diced cucumber with rice vinegar and salt. Let it marinate in the fridge for 3 hours or up to a full day.
Spread a couple tablespoons of the tuna filling onto one half of each mini tortilla, pressing gently to flatten into a thin layer.
Heat a drizzle of olive oil and a little crunchy chili oil in a skillet over medium heat. Place each tortilla filling-side down and press lightly into the pan with a spatula. Cook for about 4 minutes until golden and crispy, then flip and cook the other side for 1 minute. Repeat with the remaining tacos.
Add pickled cucumber, a sprinkle of herbs, sesame seeds, avocado, and a drizzle of dumpling sauce to each taco. Serve hot!

Coastal Comfort Fish Chowder

Coastal Comfort Fish Chowder

Ingredients (Serves 2):
1 can Oregon’s Choice Pacific Pink Shrimp
1 can Oregon’s Choice Gourmet Albacore
1 lb. potatoes, cut into ¾-inch cubes
4 slices thick-cut bacon
2 tbsp unsalted butter
2 cups of diced onion
6 tbsp finely diced celery
4 tbsp dry white wine
1 cup chicken broth
1 tsp Old Bay seasoning
1 tsp Herbes de Provence
1 cup heavy cream (preheated in the microwave)
2 tsp chopped fresh chives, for garnish
Black pepper and red pepper flakes, to taste
Instructions:
In a large skillet or saucepan, cook the bacon over medium heat until crisp (about 5 minutes). Remove and set aside on a paper towel-lined plate. Reserve the bacon grease in the pan.
Add the butter, onion, and celery to the pan. Cook over medium heat, stirring occasionally, until softened but not browned (about 5 minutes).
Pour in the white wine and increase the heat to medium-high. Stir and scrape up any browned bits from the pan. Let the wine reduce by half.
Add the chicken broth, Old Bay seasoning, Herbes de Provence, and cubed potatoes. Bring to a boil, then reduce the heat to low, cover, and simmer for about 10 minutes, or until the potatoes are tender but still hold their shape.
Gently stir in the drained Oregon’s Choice Gourmet Albacore and Pacific Pink Shrimp. Preheat the heavy cream in the microwave for about 20 seconds, then add it to the pan. Simmer uncovered over low heat for 8–10 minutes. Season with black pepper and red pepper flakes to taste.
For best flavor, let the chowder sit covered off-heat for up to an hour to allow the flavors to meld and the broth to thicken slightly. Gently reheat over low (do not boil) before serving.
Serve hot, garnished with crumbled bacon and fresh chives.

Creamy Spring Alaskan Sockeye Salmon with Garlic Kale

Creamy Spring Alaskan Sockeye Salmon with Garlic Kale

Ingredients For the Salmon:
1 can Oregon’s Choice Alaskan Sockeye Salmon
1/8 tsp kosher salt and black pepper
1 tbsp olive oil
2 garlic cloves minced
½ purple onion
For the Sauce:
½ tbsp Dijon mustard
¼ cup dry white wine
½ cup unsweetened full-fat coconut milk
½ Zest of a lemon
1 ½ tsp lemon juice
1 tbsp finely chopped fresh chives plus more for garnish
1 tbsp finely chopped fresh dill plus more for garnish
1 tbsp finely chopped fresh tarragon plus more for garnish
1/8 tsp salt and black pepper
For the Garlic Kale:
10oz kale
2 tbsp olive oil
3 garlic clove, minced
½ tsp lemon juice
1/8 tsp salt
¼ tsp pepper
1 tsp apple cider vinegar

Instructions:
Prepare the garlic kale:
Heat olive oil in a skillet over medium-high heat. Add kale, tossing to coat, and cook, stirring occasionally, until reduced in volume by half, about 5 minutes. Add salt, pepper, garlic, lemon juice, and apple cider vinegar, then cook for an additional 5 minutes until the kale begins to char. Turn off the heat and let it rest while preparing the salmon.
Prepare the Salmon:
Open and drain Oregon’s Choice Alaskan Sockeye Salmon. In a separate skillet, heat olive oil over medium-high heat. Add garlic, onion, and the salmon, seasoning with salt and pepper. Cook for 2 to 3 minutes, breaking the salmon into smaller pieces as it heats.
Make the Sauce:
Whisk Dijon mustard and white wine in a small bowl until smooth, then add to the skillet with the salmon. Cook for about 2 minutes, allowing the wine to reduce by half. Slowly pour in the coconut milk while whisking. Cook for 3 minutes. Then add lemon zest, lemon juice, chives, dill, tarragon, salt, and pepper. Stir to combine and cook for another 5 minutes until the sauce thickens slightly. Serve alongside the garlic kale.

Royal Chinook Salmon Korean BBQ with Sesame Cabbage Slaw

Royal Chinook Salmon Korean BBQ with Sesame Cabbage Slaw

Ingredients for the salmon:
1 cup rice
2 cups water
1 can Oregon’s Choice Royal Chinook Salmon
1 tbsp soy sauce
1 tsp brown sugar
1 tsp rice vinegar
1 tsp sesame oil
½ tsp gochujang
½ tsp grated ginger, plus 2 tbsp julienned ginger
1 garlic clove, minced
½ tsp honey
1 tsp water
1 tbsp chives
1 tbsp cilantro
Sesame cabbage slaw:
1 cup purple cabbage, shredded
¼ onion, diced
1 tbsp cilantro, chopped
1 tbsp sesame seeds
2 tbsp rice vinegar
1 tbsp soy sauce
1 tbsp sesame oil
1 tsp honey
1 tsp fresh ginger
1 garlic clove, minced
1 tsp lime juice

Instructions
Cabbage Slaw:
Combine shredded cabbage, diced onion, and chopped cilantro in a bowl. Whisk together rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and lime juice in a separate bowl. Pour the dressing over the cabbage mixture and allow it to marinate for 1 hour or longer. Sprinkle with sesame seeds before serving.

Rice:
Place 1 cup of rice and 2 cups of water in a pot over high heat and bring to a boil. Once boiling, stir to prevent sticking, then reduce the heat to the lowest setting. Cover with a lid and cook for 10 minutes. Turn off the heat and let it rest while preparing salmon.

Salmon:
In a bowl, mix soy sauce, brown sugar, rice vinegar, sesame oil, gochujang, grated ginger, minced garlic, honey, and water until well combined.
Add olive oil to a skillet over medium-high heat and lightly fry the julienned ginger until crisp. Remove ginger and set aside.
Open and drain Oregon’s Choice Royal Chinook Salmon and add to the skillet over medium-high heat, pouring the Korean BBQ sauce over the salmon. Cook for 5 minutes, stirring gently to coat the salmon evenly.
To serve, spoon the salmon over a bed of rice, top it with crispy ginger, and sprinkle it with chopped cilantro and chives. In a separate bowl, serve the sesame cabbage slaw.

Thai Red Curry Gourmet Albacore with Rice

Thai Red Curry Gourmet Albacore with Rice

Ingredients:
1 cup rice
2 cups water
2 cans Oregon’s Choice Gourmet Albacore
2 tbsp olive oil
1 tbsp ginger, minced
4 garlic, minced
8oz red curry paste
1 can coconut milk
1 cup chicken stock
1 tsp fish sauce
½ tsp brown sugar
¼ cup basil, chopped
¼ cup chives
1 tsp lime juice
1 lime, cut into wedges
Chickpeas:
1 can chickpea
1 tsp olive oil
½ tsp garam masala
1/8 tsp salt and pepper

Instructions:
Chickpeas:
Preheat the oven to 425°F. Open and drain the chickpeas, then rinse under cold water. Combine olive oil, garam masala, salt, and pepper in a bowl. Toss the chickpeas to coat evenly, then spread them onto a baking sheet or stone. Roast for 15 minutes until cooked and slightly crispy.

Rice:
Meanwhile, place 1 cup of rice and 2 cups of water in a pot over high heat and bring to a boil. Once boiling, stir to prevent sticking, then reduce the heat to the lowest setting. Cover with a lid and cook for 10 minutes. Turn off the heat and let it rest while preparing the curry.

Thai Red Curry:
Open and drain Oregon’s Choice Gourmet Albacore.
Heat a large saucepan over medium heat and add olive oil. When the oil is hot, stir in the garlic and ginger. Cook, stirring often, for 1 minute.
Whisk together the curry paste, coconut milk, and stock until combined, then pour the mixture into the saucepan. Bring to a boil over medium-high heat, then reduce the heat to a simmer.
Simmer for about 15 minutes, or until the sauce has thickened slightly.
Add Oregon’s Choice Gourmet Albacore to the saucepan, then stir in the fish sauce, lime juice, and brown sugar. Cook for another 5 minutes. Remove from heat.
Spoon the curry over rice and top with roasted chickpeas. Garnish with fresh basil, chives, and lime wedges.

Summertime Alderwood Smoked Chinook Pizza

Summertime Alderwood Smoked Chinook Pizza

Ingredients:
1 can Oregon’s Choice Alderwood Smoked Chinook
1 crescent roll
8 oz cream cheese, room temperature
½ cup shredded cheddar cheese
¼ cup red onion, sliced
1 cup broccoli, cut into small florets
½ cup shredded carrots
Black pepper, to taste
Optional: Cilantro, tomato, and lemon for serving
Instructions:
Preheat the oven to 375°F (or follow the crescent roll package instructions).
Prepare the crust: Roll out the crescent roll dough into one flat sheet and place it on a pizza stone or baking sheet. Bake for 12 minutes or until lightly golden brown. Let it cool.
Spread the cream cheese evenly over the cooled crust. If the cream cheese is too firm, microwave it for 30 seconds to soften, making it easier to spread without tearing the dough.
Add toppings: Sprinkle the shredded cheddar cheese, sliced red onion, chopped broccoli florets, and shredded carrots evenly over the cream cheese layer. Season with black pepper to taste.
Drain the Oregon’s Choice Alderwood Smoked Chinook and distribute it across the pizza.
Garnish with fresh cilantro and sliced tomatoes, if desired. Serve with lemon wedges on the side.

Moqueca Albacore Stew

Moqueca Albacore Stew

Ingredients: (Serve two)
For the fish:
2 cans of Oregon’s Choice Gourmet Albacore
4 tsp lime juice
2 cloves garlic, minced
¼ tsp Kosher salt

For the sauce:
2 tbsp olive oil
½ medium red onion, thinly sliced
Salt and pepper to taste
½ green bell pepper, thinly sliced
½ red bell pepper, thinly sliced
½ tsp red pepper flakes
2 cloves garlic, minced
1 tbsp tomato paste
2 small tomatoes (about 10 oz), chopped (or ⅔ cup canned crushed tomatoes)
1 tsp paprika
½ tsp ground cumin
½ tsp ground coriander
½ cup fish stock
1 ½ cans full-fat coconut milk
4 tbsp chopped fresh cilantro (or use green onions or parsley)
Lime wedges for serving

Instructions:
Drain both cans of Oregon’s Choice Gourmet Albacore and place in a bowl with lime juice, garlic, and salt. Let marinate while you prepare the sauce.
Heat olive oil in a large skillet over medium heat. Add the onion with a pinch of salt and sauté until translucent (about 5 minutes).
Add the red pepper flakes, green and red bell peppers. Cook, stirring occasionally, for 3 minutes. Add the garlic and cook for another minute.
Add the chopped tomatoes. Stir in the tomato paste, paprika, cumin, coriander, and a pinch of salt & pepper. Cook for 2-3 minutes until the tomatoes soften.
Reduce heat to low. Deglaze the pan with stock, then pour in the coconut milk. Simmer over low heat, stirring occasionally, until the sauce thickens (about 3-4 minutes).
Nestle in the Oregon’s Choice Gourmet Albacore pieces and cook, spooning sauce over them occasionally, for 3-4 minutes.
Stir in chopped cilantro. Serve over white rice with lime wedges.

Pacific Pink Shrimp Paella Twist

Pacific Pink Shrimp Paella Twist

Ingredients: (Serves 2)
1 cup Bomba rice, or Spanish rice
2 cups seafood stock
2 packages of Oregon’s Choice Pacific Pink Shrimp
1 cup chopped tomatoes
⅔ cup chopped red bell pepper
½ cup chopped onion
4 cloves garlic, minced
6 tbsp olive oil
½ tsp smoked paprika
½ tsp sweet paprika
Pinch of saffron threads
¼ tsp Salt and pepper
Lemon wedges and fresh parsley for garnish
Instructions:
Heat the olive oil in a skillet over medium-high heat. Add the chopped onion, red bell pepper and sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for another minute until fragrant.
Stir in the chopped tomatoes and cook until they break down into a sauce.
Mix in the smoked paprika, sweet paprika, and saffron threads.
Add the Bomba rice, stirring to coat it in the tomato mixture.
Pour in the seafood stock and let it simmer for about 15-20 minutes until the liquid is absorbed.
Drain Oregon’s Choice Pacific Pink Shrimp and add to the rice during the last 5 minutes of cooking, allowing it to heat thoroughly.
Once done, remove from heat and garnish with fresh parsley and lemon wedges before serving.

Salmon Maple Orange Brussels Sprouts Salad

Salmon Maple Orange Brussels Sprouts Salad

Ingredients
1 can Oregon’s Choice Royal Chinook Salmon
1½ tsp. kosher salt
2 tsp. orange zest, plus 6 Tbsp. fresh orange juice (from 1 navel orange)
4 Tbsp. maple syrup
2 Tbsp. whole-grain Dijon mustard
2 tsp. paprika
2 cups shaved Brussels sprouts.
2 Tbsp. purple onion
1½ tsp. ground ginger
1/2 cup finely chopped pecans
Garnish with finely chopped fresh parsley.

Instructions
In a medium bowl, whisk together:
Zest and juice of one orange
2 tablespoons maple syrup
1 teaspoon Dijon mustard
½ teaspoon smoked paprika
½ teaspoon ground ginger
Open a can of Oregon’s Choice Royal Chinook Salmon, drain well, and gently stir into the maple-orange mixture. Set aside.
Prepare the vegetables and toppings:
Shave 2 cups of Brussels sprouts.
Chop ¼ cup pecans, 2 tablespoons red onion, and a handful of fresh parsley.
In a large bowl, combine the shaved Brussels sprouts, marinated salmon mixture, chopped onion, and parsley. Toss until well mixed.
Serving Tip: Sprinkle the chopped pecans on top just before serving to retain their crunch.

Make-Ahead Option
Prepare the orange-maple dressing and marinate the salmon up to 12 hours in advance. Store in the refrigerator until ready to assemble the salad.