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.

Sesame Garlic Albacore with Bok Choy

Sesame Garlic Albacore with Bok Choy

Ingredients
1 can Oregon’s Choice Gourmet Albacore
2 tbsp avocado oil
1 tbsp ginger minced
4 cloves garlic minced
¼ cup soy sauce or tamari
1 tbsp rice vinegar
1 tsp sesame oil
½ tsp red pepper flakes
4 bok choy
Garnish with chili sauce and green onions

Instructions
In a small bowl, mix the sauce:
¼ cup soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
½ teaspoon red pepper flakes
Heat a pan over medium heat with 1 tablespoon avocado oil. Add bok choy to the pan and pour in the sauce. Cook for about 5 minutes, stirring occasionally, until tender and lightly caramelized. Remove bok choy from the pan and set aside.
In the same pan, add: 2 cloves garlic, minced, 1 teaspoon fresh ginger, grated. Sauté for 1 minute until fragrant.
Add 1 can of Oregon’s Choice Gourmet Albacore Tuna (drained). Stir gently and cook until the tuna is warmed through, about 2–3 minutes.
Plate the bok choy, top with the warm tuna mixture, and garnish with sliced green onions and sesame seeds. Serve immediately.

Jalapeño Garlic Albacore Puttanesca

Jalapeño Garlic Albacore Puttanesca

Ingredients:
1–2 cans Oregon’s Choice Jalapeño Garlic Albacore
3 tbsp olive oil
1 cup onion, diced
6–8 garlic cloves, minced
2 oz flat anchovies, drained
1/4 cup dry white wine
1 can (28 oz) Italian plum tomatoes, crushed
1 tsp dried oregano
3/4 cup Castelvetrano and Kalamata olives, halved
2 tbsp capers, drained
1/4 cup fresh parsley, chopped
Pinch of crushed red pepper flakes

For Serving:
8 slices of garlic bread or cooked orzo pasta

Instructions:
Heat olive oil in a large sauté pan over medium heat. Add diced onion and cook until softened, 5–6 minutes.
Stir in minced garlic and cook for 1 minute until fragrant.
Add anchovies, break them up with a spoon until they dissolve into the onion mixture.
Pour in white wine and cook for 2 minutes. Add crushed tomatoes, oregano, and crushed red pepper flakes. Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally.
Stir in olives and capers, cooking for another 2 minutes.
Gently fold in Oregon’s Choice Jalapeno Garlic Albacore, along with its liquid. Sprinkle with parsley and simmer for an additional 5 minutes to heat through. Season with salt and pepper to taste.
Serve: Spoon sauce over garlic bread or cooked orzo pasta. Garnish with extra parsley if desired.

Hearty Smoked Alderwood Chinook Bean Soup

Hearty Smoked Alderwood Chinook Bean Soup

Ingredients:
2 cans Oregon’s Choice Alderwood Smoked Chinook
1 tbsp olive oil
1 large red onion, sliced
4 garlic cloves, minced
1 tsp sea salt
1 tsp black pepper
2 tsp turmeric
1 ½ cups vegetable stock
1 cup red lentils, rinsed
2 spring onions, chopped
3 big handfuls spinach
1 can organic chickpeas, drained and rinsed
1 can organic red kidney beans, drained and rinsed
1 ½ tsp dried mint
1 tbsp lemon juice
½ cup coconut yogurt
Fresh mint and cilantro (for garnish)
Extra salt/pepper to taste

Croutons:
2 slices slightly stale bread of choice
1–2 tbsp olive oil
Big pinch of sea salt

Instructions:
Make the Croutons:
Preheat the oven to 350°F. Cut bread into 1-inch cubes and drizzle with olive oil, tossing to coat. Sprinkle with sea salt. Spread on a baking tray and bake for 5 minutes. Flip cubes and bake for another 5–10 minutes until golden and crisp. Allow to cool.
Cook the Soup:
Heat olive oil in a large pan over medium heat. Add onions and cook until soft and golden, about 7–8 minutes. Stir in garlic, salt, pepper, and turmeric, cooking for 1 minute until fragrant.
Add vegetable stock, lentils, spinach, and spring onions. Simmer for 25 minutes, stirring occasionally.
Stir in Oregon’s Choice Alderwood Smoked Chinook, chickpeas, kidney beans, mint, and lemon juice. Cook for an additional 7–8 minutes. Reduce heat to low.
Remove ½ cup stock and allow to cool slightly. Slowly whisk with coconut yogurt until smooth, then gently stir the mixture back into the soup.
Serve: Garnish with croutons, fresh mint, and cilantro. Adjust seasoning with salt and pepper if needed.