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!

 

Salmon Wellington

Oregon’s Choice Crab Louie

Crab and Corn Chowder

• 1 can Oregon’s Choice Gourmet Dungeness Crab
• 2 tablespoons butter
• 1 onion, diced
• 2 garlic cloves, minced
• 2 cups frozen corn
• 1 cup chicken broth
• 1 cup heavy cream
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened.
2. Stir in the corn and cook until slightly browned.
3. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
4. Stir in the heavy cream, Old Bay seasoning, salt, and pepper.
5. Using an immersion blender or a regular blender, blend the mixture until smooth.
6. Return the mixture to the pot and add the crab meat. Heat until hot.
7. Serve with a sprinkle of fresh parsley and some crusty bread on the side.

Crab Stuffed Portobello Mushrooms

• 4 large portobello mushrooms
• 1 can Oregon’s Choice Gourmet Crab
• 1/4 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons mayonnaise
• 1 garlic clove, minced
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

1. Preheat oven to 400°F.
2. Remove the stems from the portobello mushrooms and scrape out the gills.
3. In a large bowl, mix together crab meat, breadcrumbs, Parmesan cheese, mayonnaise, garlic, parsley, salt, and pepper.
4. Spoon the crab mixture into the portobello caps and place them on a baking sheet.
5. Bake for 20-25 minutes, until the mushrooms are tender and the stuffing is golden brown.
6. Serve hot as an appetizer or as a main dish with a salad on the side.

Crab Cakes with Lemon Aioli

• 1 can Oregon’s Choice Gourmet Dungeness Crab
• 1/4 cup breadcrumbs
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 egg
• 1 tablespoon Old Bay seasoning
• 1 tablespoon parsley, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 2 tablespoons lemon juice
• Salt and pepper to taste

1. In a large bowl, mix together crab meat, breadcrumbs, mustard, mayonnaise, egg, Old Bay seasoning, parsley, lemon juice, salt, and pepper.
2. Shape the mixture into small cakes.
3. In a separate bowl, whisk together mayonnaise, garlic, lemon juice, salt, and pepper to make the lemon aioli.
4. Heat a large non-stick pan over medium heat and add a bit of oil. Cook the crab cakes until golden brown on both sides, about 3-4 minutes per side.
5. Serve the crab cakes with the lemon aioli on the side

Crab and Shrimp Pasta

• 1/2 lb. pasta
• 1 can Oregon’s Choice Gourmet Dungeness Crab
• 1 can Oregon’s Choice Gourmet Pacific Pink Shrimp
• 2 tablespoons olive oil
• 4 garlic cloves, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup white wine
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh basil, chopped
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)

1. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. In a large pan, heat the olive oil over medium heat. Add the garlic and red pepper flakes and cook until fragrant.
3. Drain the canned shrimp and add to the pan. Cook until heated through.
4. Remove the shrimp from the pan and set aside.
5. Add the white wine to the pan and let it simmer for 2-3 minutes, until reduced by half.
6. Stir in the cherry tomatoes and basil and cook until the tomatoes have softened.
7. Stir in the cooked pasta, canned crab meat, and cooked shrimp. Toss until everything is well combined.
8. Season with salt and pepper to taste.
9. Serve hot with grated Parmesan cheese on top.