Albacore All’arrabbiata

Albacore All’arrabbiata

Serves 2
Ingredients:
7.5 oz Oregon’s Choice Gourmet Albacore, drained
1 tablespoon olive oil
1 tablespoon unsalted butter
4 garlic cloves, minced
1/2 small onion, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon sweet paprika
1/4 to 1/2 teaspoon red chili flakes
1 anchovy fillet in oil
1.5 tablespoons tomato paste
1/4 cup chicken broth
2/3 cup crushed tomatoes
1 heaping cup fresh spinach
1/4 cup grated Parmesan
2 tablespoons chopped parsley

Instructions:
Finely chop the onion, mince the garlic, and drain Oregon’s Choice Gourmet Albacore.
Build the sauce:
In a skillet, heat olive oil and butter over medium-low heat. Add onion and garlic, sauté until soft and fragrant, about 2–3 minutes. Stir in anchovy, chili flakes, oregano, paprika, salt, and pepper. Cook another 30 seconds.
Stir in the tomato paste and cook for 1 minute. Add the broth to deglaze, scraping up any bits from the pan. Stir in crushed tomatoes and simmer for 5 minutes to let the flavors deepen.
Stir in the Parmesan and gently fold in the Oregon’s Choice Gourmet Albacore and let warm through for 1–2 minutes. Add spinach and stir until wilted, 1–2 minutes.
Serve:
Garnish with parsley, more chili flakes, and black pepper. Serve over pasta, rice, or with crusty bread.

Zesty Citrus Herb Royal Chinook Salmon

Zesty Citrus Herb Royal Chinook Salmon (Lightly Salted or No Salt)

Serves 2-4
Ingredients:
15 oz Oregon’s Choice Royal Chinook Salmon, drained (two 7.5 oz cans)
Zest and juice of 1 lemon
Zest and juice of 1 orange
½ small red onion, very thinly sliced
4 small garlic cloves, finely grated or mashed
½ tsp smoked paprika
4 tbsp extra virgin olive oil
2 tbsp chopped fresh cilantro
2 tbsp chopped fresh parsley

Instructions:
Marinate:
In a medium bowl, combine the sliced red onion, lemon and orange zest and juice, grated garlic, smoked paprika, chopped cilantro and parsley, and all of the olive oil. Gently fold in the drained Oregon’s Choice Royal Chinook Salmon, breaking it into large flakes. Let the mixture marinate for at least 30 minutes at room temperature or in the refrigerator to allow the flavors to meld.
Serve: Spoon onto a serving dish and serve chilled or at room temperature. Optionally garnish with extra herbs or citrus zest.

Note: This recipe pairs wonderfully with a tortilla, hummus, spinach, and cold cooked lentils for a refreshing wrap, perfect for a quick lunch or picnic!

Spicy Herb Alderwood Smoked Chinook with Lentils

Spicy Herb Alderwood Smoked Chinook with Lentils

Serves 2
Ingredients
For the Spicy Herb Salmon:
6.5 oz Alderwood Smoked Chinook, drained
1 shallot, finely minced or grated
3 garlic cloves, minced
¼ tsp salt
½ tsp black pepper
4 sprigs fresh dill, finely chopped (about 2 tsp)
8 fresh basil leaves, finely chopped (about 1 tbsp)
¼ cup chopped fresh parsley
2 tbsp Ziyad Shatta Red Pepper (or to taste)
1 tsp lemon juice
1 tbsp honey
2 tbsp olive oil

For the Lentils:
1 cup green lentils, rinsed
¼ cup finely chopped onion
2 bay leaves
1 tbsp olive oil
1 tsp lemon juice
½ tsp salt
½ tsp black pepper

Instructions
1. Cook the Lentils:
In a medium pot, heat 1 tablespoon olive oil over medium heat. Add the chopped onion and sauté until golden and soft.
Add the rinsed lentils, sautéed onion, and bay leaves. Cover with water, about 1 inch above the lentils, and bring to a boil.
Reduce heat to low and simmer for 20–25 minutes, or until lentils are tender but not mushy.
Drain any excess liquid if needed. Remove bay leaves, then stir in lemon juice, salt, and black pepper. Set aside.

2. Prepare the Spicy Herb Salmon:
Meanwhile, in a bowl, combine shallot, garlic, dill, basil, parsley, salt, pepper, Ziyad Shatta, lemon juice, honey, and olive oil.
Gently fold in drained Oregon’s Choice Smoked Chinook, breaking it into large flakes. Let sit for 10–15 minutes at room temperature to let the flavors meld.
Just before serving, warm the salmon mixture gently over medium heat for 2–3 minutes.

3. Assemble:
Spoon the warm lentils onto a serving plate or bowl. Top with the warm, herb-marinated salmon mixture. Garnish with fresh herbs if desired.

Cajun Sockeye Salmon Fajitas

Cajun Sockeye Salmon Fajitas

Ingredients
1 can Oregon’s Choice Alaskan Sockeye Salmon, drained
1 Tbsp olive oil
1 ½ Tbsp Cajun seasoning
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried oregano
¼ tsp salt
¼ tsp black pepper
1 ½ bell peppers, mixed colors, sliced
½ large red onion, sliced
4–6 small tortillas
1 large avocado, mashed (about ¼ per tortilla)
To Serve
Lime wedges
Fresh cilantro
Valentina hot sauce
Instructions
Season the Salmon: In a small bowl, mix the Cajun seasoning, paprika, garlic powder, onion powder, oregano, salt, and pepper. Divide the blend in half. Mix one half into the drained salmon and set aside.
Cook the Vegetables: In a skillet over medium-high heat, heat olive oil. Add bell peppers and onions along with the reserved half of the spice blend. Sauté for 5–7 minutes, until softened.
Heat the Salmon: In a separate skillet over medium heat, warm the seasoned salmon for 4–5 minutes, stirring occasionally until heated through.
Assemble Fajitas: Warm tortillas, spread mashed avocado on each, then layer with sautéed peppers, salmon, and onions.
Garnish & Serve: Top with fresh cilantro, and a drizzle of Valentina hot sauce. Serve with lime wedges.

Sundried Tomato and Jalapeño Garlic Albacore Cakes

Sundried Tomato and Jalapeño Garlic Albacore Cakes

Ingredients
1 can Oregon’s Choice Jalapeño Garlic Albacore Tuna, drained
4 Tbsp sundried tomatoes, roughly chopped
6 Tbsp fresh basil, loosely packed
½ jalapeño pepper
1 tsp lemon juice
2 tsp balsamic vinegar
2 garlic cloves
¼ cup panko breadcrumbs
1 egg, beaten
¼ tsp salt
¼ tsp black pepper
1 Tbsp avocado oil (for frying)
Tartar Sauce
¼ cup mayonnaise
5 tsp dill pickle, minced
½ tsp Dijon mustard
½ tsp lemon juice
1 tsp fresh parsley
½ tsp dried dill
Salt and pepper, to taste
To Garnish
2 tsp chopped parsley
Instructions
Make the Flavor Paste: In a food processor, blend sundried tomatoes, basil, jalapeño, lemon juice, balsamic vinegar, garlic, salt, and pepper until a thick paste forms.
Form Tuna Mixture: In a bowl, combine the drained tuna, flavor paste, beaten egg, and panko breadcrumbs. Mix until well combined, then shape into four equal portions and form into patties approximately 3 inches wide.
Cook the Tuna Cakes: Heat avocado oil in a skillet over medium heat. Fry the tuna cakes for about 3½ minutes per side or until golden brown.
Make Tartar Sauce: In a small bowl, mix mayonnaise, dill pickle, Dijon mustard, lemon juice, parsley, dill, salt, and pepper.
Serve: Plate the tuna cakes, drizzle or serve with tartar sauce, and garnish with chopped parsley.
Note: For a fluffier texture, you can double the breadcrumbs and use 2 eggs.

Smoked Tuna with Sesame Ginger Soba Noodles

Smoked Tuna with Sesame Ginger Soba Noodles

Ingredients
1 can Oregon’s Choice Alderwood Smoked Tuna, drained
4 tsp soy sauce
2 tsp sesame oil
1 tsp honey
½ tsp black pepper
Ginger Soba Noodles
200g soba noodles
2 tsp oil
4 tsp fresh ginger, grated
3 garlic cloves, minced
2–4 spring onions, finely sliced
4 handfuls of baby spinach
1 Tbsp soy sauce (or to taste)
2 tsp sesame oil (or to taste)
To Garnish
4 Tbsp white sesame seeds
Fresh cilantro
Instructions
Marinate the Tuna: In a shallow bowl, combine soy sauce, sesame oil, honey, and pepper. Add drained tuna and let marinate while preparing the noodles.
Cook the Noodles: Boil soba noodles in water according to package instructions (typically about 2 minutes, until they float). Stir briefly, then drain and set aside.
Heat the Tuna: In a skillet over medium heat, warm the marinated tuna for 3–4 minutes until heated through. Remove from pan and cover to keep warm.
Prepare the Noodles: In the same pan, heat 2 tsp oil. Add grated ginger and garlic, sautéing until fragrant. Add soba noodles and spinach, tossing until wilted. Season with soy sauce and sesame oil to taste.
Serve: Divide noodles between two bowls. Top with warm tuna, sesame seeds, and fresh cilantro.

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.