Spicy Tuna Stuffed Avocados

Spicy Tuna Stuffed Avocados

Ingredients

• 1 can Jalapeno Garlic Albacore Tuna
• 1 tbsp sriracha
• 1 tbsp mayo
• 2 tbsp green onion, chopped
• ½ lime, juiced
• ½ cup finely diced cucumber
• 2 tbsp minced cilantro
• 1 ripe but firm avocado
• Chili crisp, to top
• Sesame seeds, to top 

 

Directions

1. In a bowl, mix together the tuna, sriracha, mayo, green onion, and lime juice until combined. 
2. In another small bowl, mix the cucumber and the cilantro. 
3. Cut an avocado in half, and divide the tuna mixture between each half. Top with the cucumber mixture, chili crisp, sesame seeds, and enjoy!

Simple Lemon Dill Salmon Pasta

Simple Lemon Dill Salmon Pasta

Ingredients

• 8 oz spaghetti pasta
• ½ tbsp extra virgin olive oil
• 1 tbsp minced garlic
• ¼ cup heavy cream
• Pinch salt and ground black pepper
• 1 lemon, juice and zest
• ¼ cup chopped dill
• 1, 7.5 oz can Oregon’s Choice Royal Chinook Salmon Lightly Salted
• ½ cup grated parmesan cheese

 

Directions

1. Cook the pasta according to package directions and set aside.
2. Meanwhile, heat a large skillet or pot over medium heat and add the oil. When the oil is hot, add the garlic and saute until fragrant. Add the heavy cream, juice and zest of the lemon, chopped dill, and a pinch salt and pepper. Let simmer for about 3 minutes.
3. Stir in the cooked pasta, the salmon, and the parmesan. Stir to combine and heat all ingredients, another 2-3 minutes.
4. Serve hot with extra dill and parmesan if desired!

Avocado Tuna Melt

Open Face Avocado Tuna Melt

Ingredients

• ½ ripe avocado, diced
• ½ lemon (juiced)
• 1 tbsp fresh dill, minced, plus more to garnish 
• 2 tbsp green onion, diced
• Pinch salt and pepper
• 1 can Alderwood Smoked Albacore Tuna
• 4 small slices bread, toasted
• Shredded mozzarella 

 

Directions

1. Preheat the oven to 400 degrees Fahrenheit. 
2. In a small bowl, mash the avocado with the lemon juice, dill, green onion, and salt and pepper. 
3. Add the tuna into the avocado mixture and break up until completely combined. 
4. Divide the tuna mixture evenly among the slices of bread. Top with desired amount of shredded mozzarella.
5. Place into the oven for about 10-15 minutes or until the cheese is melted and everything is warmed through. 
6. Garnish with more dill and enjoy!

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.

Tuna Poke Bowl

Tuna Poke Bowl

 

Bowl:

• 1 Cup Rice
• 2 Cans Oregon’s Choice Albacore Tuna
• ¼ Cup Soy Sauce
• 1 Tbsp Sesame Oil
• 2 Tbsp Grated Ginger
• 1 to 2 Tsp Crushed Red Pepper

Toppings:

• ¼ Cup Green Onion
• ½ Cup Cucumber -Chopped
• ½ Cup Edamame
• ¼ Cup Radish –Sliced
• 1 Avocado
• ¼ Cup Carrots –Shredded
• 1 Jalapeno
• 1 Lime
• Seaweed Salad
• Sesame Seeds
• Pickled Ginger
• Siracha or Spicy Mayo

 

• Combine 2 cans Oregon’s Choice Albacore Tuna with ¼ cup soy sauce, 1 tbsp sesame oil, 2 tbsp grated ginger, 1 to 2 tsp crushed red pepper and ¼ cup green onion. Allow to soak for 30 minutes.
• Combine 1 cup of rice and two cups of water in a medium pot with lid on over high heat until water boils. Immediately turn heat to low, remaining covered, for 10 minutes.
• Prep toppings by shredding carrots, cutting cucumber into chunks, slicing radishes, jalapenos and avocado.
• Arrange rice splitting between two large bowls or four small bowls. Evenly distribute the Oregon’s Choice Albacore Tuna between bowls. Top with green onion, cucumber, radish, avocado, jalapeno, sesame seeds, seaweed salad, and pickled ginger. Garnish with lime wedges and siracha or spicy mayo.

Rustic Italian Albacore Sandwich

Rustic Italian Albacore Sandwich

 

(Recipe makes 4 small side sandwiches or two large sandwiches.)

Sandwich Ingredients:

15.5 Oz Ciabatta Bread

2 Can Oregon’s Choice Gourmet Albacore

1/3 Cup Pitted and Sliced Kalamata Olives (Packed tightly.)

6 Tbsp Chopped Sun-Dried Tomatoes

6oz Feta Cheese

1 Tsp Pepper

2 Tsp Red Pepper Flakes

Aioli (Recipe Below.)

1 Cucumber

4 Hard-Boiled Eggs

1 Cup Purple Cabbage

2 Cups Arugula

 

Aioli:

½ Cup Tahini (You can sub for mayo.)

¼ Cup Greek Yogurt

5 Tbsp Lemons

3 Tbsp Roasted Garlic Olive Oil (Re-use the olive oil from the roasted garlic recipe.)

½ Cup Fresh Basil

½ Tsp Salt

½ Tsp Pepper

1 Head of Roasted Garlic

½ Tsp Crushed Red Pepper Flakes

 

 

 

 

Directions:

Roast Garlic

Preheat oven to 425F. Prepare a piece of foil large enough to create a pocket around the garlic and olive oil mixture. Take whole head of garlic, peeling the outer skin from the garlic head, leaving the cloves intact in their casings.

Slice the top quarter inch of the garlic head off, leaving the cloves exposed. Place garlic in foil pocket. Drizzle the head of garlic with about 3 tbsp of olive oil, making sure all the exposed cloves and surfaces are coated with a light layer of oil. Close pocket. I give it a good shake to make sure oil has seeped into clove well. Place on oven safe dish in case oil seeps out during roasting. Roast in the oven for 20 minutes, or until the heads of garlic are tender, aromatic and caramelized.

 

Boiled Eggs:

Place eggs in a pot large enough to have the eggs in a single layer. Fill with cold water until eggs are just covered. Over medium heat, bring water to a simmer slowly to prevent cracking. Once boiling, boil for 8 minutes. Then drain water and allow eggs to cool in an ice bath.

 

Aioli:

In a blender or food processor combine the tahini (or mayo), roasted garlic olive oil, greek yogurt, lemon juice, garlic (removed from skin), fresh basil, crushed red pepper flakes, salt and pepper. Set the mixture aside.

 

Tuna Mixture:

Open and drain liquids from both Oregon’s Choice Albacore cans. In a sperate bowl combine the Oregon’s Choice Albacore with sundried tomatoes, feta and kalamata olives. Add 1 tsp of pepper and 2 tsp of red pepper flakes. Combined.

 

Assembly:

First slice ciabatta bread lengthwise and apply a generous amount of the homemade aioli to both slices. Lay a bed of arugula and purple cabbage across one slice. Then add your layer of Italian sundried tomato, feta, and kalamata olive Oregon’s Choice Gourmet Albacore mixture. Top with thin slices of cucumber, then add the sliced hardboiled egg. Sprinkle with flaky salt and pepper as desired. Cut into desired size sandwiches and serve!

 

 

 

Savory Beet Goat Cheese and Gourmet Salmon Galette

Savory Beet Goat Cheese and Gourmet Salmon Galette

(Recipe makes two “Savory Beet Goat Cheese and Gourmet Salmon Galette”)

 

Ingredients:

2 Puff Pastry sheet

2 cans Oregon’s Choice Gourmet Chinook Salmon 

3 Oz Goats Cheese

2 Tsp. Lemon Juice

1 Tsp. Pepper

3 Assorted Medium Beets

1 Tbsp Olive Oil

½ Red Onion

1 Tbsp Butter

1 Tbsp Light Soft Brown Sugar

1 Tbsp Malt Vinegar (Can also sub-Sherry Vinegar or Red Wine Vinegar.)

¼ Cup Curly Kale

Flaky Salt and Black Pepper

 

To Serve:

Parsley

Goats Cheese

2-3 Tbsp Honey (To Drizzle.)

Optional: Balsamic glaze instead of honey.

Directions:

1. Follow the directions on your puff pastry box for thawing. Approximately 30 minutes before cooking pull out two sheets of puff pastry to thaw. 
2. Preheat oven to 400 degrees. 
3. Peel beets and slice them into thin rounds. Toss beets in 1 Tbsp. olive oil and roast for 10min.
4. Meanwhile Slice red onions into thin rounds. On stove top, heat 1 Tbsp. butter in a skillet over medium heat. Then add the red onions and cook until they have started to soften. (Approximately 2 minutes.) Add 1 Tbsp. brown sugar and 1 Tbsp. malt vinegar. Stir to dissolve the sugar – a caramel-like sauce will form around the onions. (Approximately 1 minute.) Remove from heat. 
5. Wash curly kale and trim off tough ends. Set it aside. 

Open and drain liquid from both Oregon’s Choice Gourmet Chinook Salmon. In a bowl mix Gourmet Chinook Salmon, 3 oz. goat cheese, 2 tsp. lemon Juice, and 1 tsp. pepper. Set it aside. 

 

There are two methods of arranging and baking. Select your preference!

Method One: Cast Iron Skillet

(Note: Use half the amount of ingredients per puff pastry.)

In a cast iron skillet arrange a single layer of the beets directly on the pan. Then add pecans, onions, kale and goat cheese. Fill lastly with Oregon’s Choice Gourmet Salmon mixture and sprinkle with salt and pepper. Cover the entire contents with puff pastry. Bake for 20 minutes until the pastry is puffed up and golden brown. Remove Galette from the oven and leave to stand for 10 minutes. Place a plate over the puff pastry and flip the contents in the skillet onto the plate. Sprinkle with honey and parsley as desired.

Method Two: Pan 

(Note: Use half the amount of ingredients per puff pastry.)

Arrange puff pastry on a stone or pan. In the middle of the puff pastry layer Oregon’s Choice Gourmet Salmon mixture, leaving an inch of pastry empty to fold over ingredients at the end. 

Arrange the kale, onions, goat cheese and then the beetroots evenly across the Oregon’s Choice Gourmet Salomon mixture. Top with pecans, flaky salt and pepper. Fold the edges of puff pastry to hold ingredients together. Bake for 20 minutes until the pastry is puffed up. Remove the tart from the oven and leave to stand for 10 minutes.
Sprinkle with honey and parsley as desired. 

 

 

Lox Pinwheels

Lox Pinwheels

 

Ingredients

• 8 oz cream cheese, softened to room temperature
• 1, 7.5 oz can Oregon’s Choice Royal Chinook Salmon Lightly Salted
• ⅓ cup finely chopped red onion
• ¼ cup chopped capers
• ¼ cup chopped dill
• Pinch ground black pepper
• 3, 8-10 inch flour tortillas

 

Directions

1. In a medium bowl, mix together all ingredients except for the tortillas.
2. Lay the tortilla on a flat surface and spread the cream cheese mixture over the tortilla, leaving the edges uncovered. Roll the tortilla from the bottom to the top, ensuring it stays tight. Chill in the refrigerator for about 15 minutes to firm up.
3. Use a bread knife to slice the tortilla into two inch thick pieces and enjoy!

Citrus Fennel and Chinook Salmon Salad

Citrus Fennel and Chinook Salmon Salad Recipe

(The recipe makes two large salads or four side salads.)

 

Salad Ingredients:

1 Can Oregon’s Choice Gourmet Chinook Salmon

1 Fennel Bulb (Roasted.)

1 Tbsp. Olive Oil

1/4 Tsp. Salt

1/4 Tsp. Black Pepper

4 Cups Arugula

1 Orange (Can be subbed for favorite citrus such as grapefruit.)

½ Shallot

2 Tbsp Green Onion

1 Avocado

2 Tbsp Almond Pieces

Optional: 1 Tsp Za’atar seasoning

Dressing:

4 Tbsp. Orange Juice

2 Tbsp. Olive Oil

1 Dijon Mustard

1/2 Tbsp. Honey

1 Tbsp White Wine Vinegar

 

Directions:

• Preheat the oven to 425.
• Open and drain liquid from a can of Oregon’s Choice Gourmet Chinook Salmon. Mix with Za’atar seasoning if using and set aside.
• Shave fennel into rounds and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 25 minutes or until you begin to see golden brown edges.
• Meanwhile, place orange juice, olive oil, Dijon mustard, honey, and white wine vinegar into a blender or bowl to combine.
• Prepare the salad toppings by peeling the orange and separating them into slices.
• Slice shallots finely.
• Cut green onions and avocados into desired pieces.
• Arrange arugula on a plate, and top with roasted fennel, orange slices, shallots, green onion, avocado, almonds, and Oregon’s Choice Chinook Salmon. Drizzle dressing over the salad and enjoy!

 

Cheesy Baked Crab Dip

Cheesy Baked Crab Dip

Ingredients

• 4 oz cream cheese, softened to room temperature
• ¼ cup sour cream
• 2 tbsp chopped green onion
• 1 tsp garlic powder
• ½ tsp worcestershire sauce
• ½ tsp hot sauce
• Pinch salt and pepper
• 2, 4 oz cans Oregon’s Choice Pacific Dungeness Crab, drained
• 1 cup shredded gouda cheese, reserve ¼ cup for topping
• 1 cup colby jack cheese, reserve ¼ cup for topping
• Fresh chopped parsley, to serve
• Toasted flatbread/pita bread

 

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Mix together the cream cheese, sour cream, green onion, worcestershire, hot sauce, garlic powder, and salt and pepper. Fold in the crab and cheese, being sure to reserve some for topping..
3. Spread the mixture in a baking dish and top with the remaining cheese Transfer to the oven and bake for 20-25 minutes or until bubbly and the cheese is browned on top.
4. Let cool for 5 minutes. Top with fresh parsley and serve with toasted flatbread or crackers!