Finnish Salmon Soup

Finnish Salmon Soup (Lohikeitto)

Ingredients:

• 3 can Oregon’s Choice Royal Chinook Salmon
• 4 Tbsp Butter
• 1 lb Potatoes
• 3 Leeks
• 3 Carrots
• 5 Cups fish broth or vegetable broth. 
• 1 Cup heavy cream
• 1 Bunch of fresh dill
• 1 Lemon
• Salt and pepper to taste

 

Directions:

1. Cut leeks into thin rounds, peel and slice carrots into rounds and cut the potatoes into cubes. In a large saucepan, sauté the leeks and carrots in 4 tbsp butter over medium heat.

 

2. Once the leeks have reduced in volume by half, add the potatoes and fish stock. Season with salt and black pepper. Simmer for 15 minutes at medium heat until the potatoes are cooked. Reduce heat to low. 

 

3. Drain and shred salmon and chop the dill finely. 10 minutes before serving, stir in the salmon, dill and cream. The cream should not boil. Garnish with lemon slices and additional dill.

Tuna Croquettes

Tuna Croquettes

Ingredients:

• 1/2 cup extra-virgin olive oil, plus more for oiling hands
• 1/2 cup finely chopped yellow onion
• 4 teaspoons minced garlic
• 1½ cups all-purpose  
• 3 ½ cups whole milk, warmed
• 2 6 oz cans Oregon’s Choice Albacore (No Salt), drained and crumbled
• 4 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• 2 1/2 teaspoons fresh lemon juice
• 3 ¾ teaspoons kosher salt, divided
• 1 ½ teaspoons black pepper, divided
• Neutral cooking oil (such as vegetable oil), for frying
• 4 large eggs, beaten
• 3 cups panko

 

Directions:

1. Heat ½ cup of olive oil in a skillet over medium heat. Add onion and cook while stirring for about 3 minutes. Stir in garlic and 3/4 cup flour into onion mixture. Reduce heat to low, whisking constantly, until flour is lightly toasted, and garlic is golden, about 4 minutes. Gradually whisk in milk, whisking constantly, until sauce is smooth, thick and begins to pull away from sides of pan, about 4 minutes. Remove from heat. Stir in two cans of Oregon’s Choice Albacore, 4 tbsp parsley, 2 1/2tsp lemon juice, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper until combined. Transfer mixture to a large bowl allow to cool for 10 minutes. Cover and refrigerate until cooled and slightly firm, at least 3 hours or up to 2 days.

 

1. Oil hands with olive oil and roll chilled tuna mixture into 1-inch balls; place on a baking sheet lined with parchment paper. Freeze croquettes for 25 minutes, until firm. Pour neutral oil to a depth of 1 1/2 inches into a large Dutch oven; heat over medium-high until oil reaches 325°F. 

 

1. While oil is heating, place ¼ cup of flour in a bowl. In a separate bowl place 4 beaten eggs. Lastly, in a third bowl combine 3 cups panko and the remaining 1 teaspoon salt and 1/4 teaspoon pepper. Roll each croquette in flour, then egg and finally dip in panko to coat. Place coated croquettes on large plates. Once all are breaded, immediately begin frying.

 

1. When oil is 325°F, fry croquettes, until deep golden brown, 3 to 4 minutes. Transfer to a plate lined with paper towels to drain. Serve with olive tapenade and bruschetta spread!

Tuna Bagel Board

Bagel Board

Contents:

• 1 Can Oregon’s Choice Jalapeno Garlic Albacore (Per Two Bagels.)
• Everything Bagel (Or Any Bagel of Choice.)
• 1 Container Whipped Cream Cheese 
• ½ lb.- 1lb Bacon
• 1 Cucumber Sliced or Pickles
• 1 Tomato Sliced
• 1 Onion Sliced
• 1 Jalapeno Sliced
• Dill
• Arugula
• Capers
• 1 Lemon and Orange Garnish

 

Assemble Board:

1. Prepare by cooking bacon per the package instructions. (Usually, a skillet over medium-to-medium high heat. Bacon strips are placed in the skillet for 6 to 8 minutes, flipping strips halfway through. When done place bacon on plate with paper towel to soak up additional grease.) 
2. Pre slice cucumber, tomato, onion and jalapeno in rounds. 
3. Precut bagels but do not toast until ready to make each sandwich. This will help them from getting too hard while sitting out on bagel board. 
4. Arrange Arugula and dill onto board as your base. 
5. Place any small bowls of capers, pickles, whipped cream cheese and Oregon’s Choice Jalapeno Garlic Albacore on the board. 
6. From there layer your cucumber, onion, bacon and tomato. Ensuring that wet ingredients are not sitting by the bread or are on arugula to soak any moisture. 
7. Garnish with lemon, oranges and dill as needed. 

Bagel:

• Toast bagel and spread bottom with whipped cream cheese. Be generous, it’s tasty! Press capers, onions, dill and then arugula into cream cheese. This helps keep them from falling off. Layer tomato, and Oregon’s Choice Jalapeno Garlic Albacore with a spritz of lemon. Then dress with either pickles or cucumber and bacon. Serve with Mimosa or Kombucha. 
• Optional: Throw on some ground mustard or hot sauce.

Salmon Mini Dutch Baby

Salmon Mini Dutch Baby

Dutch Baby Batter:

• 1 Cup Whole Milk
• 1 Cup All-purpose Flour
• ½ Tsp Salt
• 4 Large Eggs
• 3 Tbsp Unsalted Butter 
• 1 Spring Dill
• 1 Spring Tarragon

 

Note: 6 Tbsp for greasing the muffin tin. See Recipe.

 

Toppings:

• Oregon’s Choice Chinook Salmon
• 10 oz Cherry Tomato
• 2 Tbsp Garlic Cloves
• 3 Tbsp Butter
• Dill
• Tarragon
• Lemon Slices

 

Whipped Feta:

• 7oz Feta Cheese 
• 3oz Goat Cheese
• 3 Tbsp Extra Virgin Olive Oil 
• 2 Tsp Lemon Juice
• 1 Tbsp Honey (Optional)

 

Directions:

1. Place room temperature feta and goat cheese in the blender turn on low and drizzle in olive oil, lemon and honey. Slowly turn up speed to medium until fully combined. 
2. Preheat the oven to 450 degrees, simply set the muffin tin inside to preheat as well. As the oven reaches the final baking temperature, so does the surface of the tin. Note: The pan needs to be nice & hot when the batter is poured into it – its high heat helps give the Dutch baby its rise.
3. Add the 1 Cup All-purpose flour, 1 Cup Whole milk, 4 Large eggs, ½ Tsp Salt, 3 Tbsp Unsalted butter and herbs to a high-speed blender, then blend until smooth. Set the batter aside to rest for 10-15 minutes while the oven finishes preheating. 
4. Begin heating a skillet over medium to high heat with butter and minced garlic for 1 to 2 minutes. Remove garlic and set aside. Add cherry tomato and cook over medium heat for 10 minutes or until tomato’s begin to blacken. Turn it off and set it aside.
5. Once oven and tin are preheated remove pan and add a little butter into each muffin tin, swirling it around to coat the pan. Note: The melted butter prevents the batter from sticking. Pour in the batter and bake until it’s puffy and golden brown. Approximately 10 minutes. 
6. While the batter bakes, open cans of Oregon’s Choice Chinook Salmon, chop herbs and add butter garlic back to tomato.
7. When the Dutch baby comes out of the oven, top it with whipped feta, sautéed tomato, salmon, and remaining herbs. Serve with lemon slices. 

 

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!