Chinook Salmon Miso Corn Chowder

Chinook Salmon Miso Corn Chowder

Chinook Salmon Miso Corn Chowder

Ingredients

  • 6 corn cobs
  • 3 tbsp butter
  • 1 leek, chopped
  • 1 big shallot, finely diced
  • 3 garlic cloves, minced
  • 3 tbsp white miso paste
  • 4 cups vegetable broth
  • 3 cups baby potatoes, quartered
  • Salt and pepper, to taste
  • 1 13oz can full-fat coconut milk
  • ¼ cup basil, minced
  • 4 green onions, minced
  • 2 tbsp parsley, minced
  • 1-2 cans Oregon’s Choice Chinook Salmon
  • Sesame oil, to garnish
  • Corn kernels, to garnish
  • Sesame seeds, to garnish

 

Directions

  1. Carefully slice the corn off the cobs. Save 3 of the cobs for cooking with the chowder. Optional to save ½ cup of kernels for garnish.
  2. Heat a large pot over medium heat and add the butter. Once melted, add the leek and shallot. Saute for about 3 minutes until tender, then add the garlic and saute again for about 1 minute. Add the corn and saute for about 3-5 minutes.
  3. Add the miso paste and saute for about 2 minutes.
  4. Add the vegetable broth and potatoes, followed by a pinch of salt and pepper. Place the reserved corn cobs into the pot. Bring to a simmer, cover, and cook for about 20-25 minutes or until the potatoes are tender.
  5. Remove the corn cobs from the pot and add the coconut milk. Bring to a simmer then remove from the heat.
  6. Carefully use an immersion blender to blend the soup until thick, but should still have some corn and potato in-tact. Taste and season with salt and pepper as desired.
  7. Mix together the basil, green onion, and parsley in a small bowl.
  8. Ladle the soup into serving bowls and top with desired amount of salmon, the herb mixture, a drizzle of sesame oil, corn kernels, and sesame seeds to garnish.
  9. Enjoy immediately!

 

 


Chinook Salmon Arugula Feta Frittata

Recipe and photo by Stacy Petty
INGREDIENTS
2 tbsp butter
1/4 cup red onion thinly sliced
2 cups micro arugula
1 can gourmet chinook salmon, drained and flaked apart
4 oz feta cheese, crumbled
8 eggs, beaten
Sea salt to taste
Black pepper to taste
INSTRUCTIONS;
Heat the butter in a medium oven-safe skillet over medium heat. Add the red onion and cook until softened and starting to brown. Add the arugula, season with salt and pepper to taste. Stir in salmon, feta, and beaten eggs and season again with salt and pepper, if needed. Keep stirring for about one minute, until eggs begin to set a bit. Place under the broiler for 6-8 minutes, or until eggs have set and top of frittata is golden brown. I love to serve this with extra micro arugula for garnish and some sweet tomatoes. Perfect for breakfast and yet satisfying enough for dinner too!

Asian-Style Cucumber Salmon Bites

Asian-Style Cucumber Salmon Bites

Ingredients

  • 1, 7.5 oz can Gourmet Chinook Salmon
  • ¼ cup chopped green onion, plus more to serve
  • 2 tbsp mayonnaise 
  • 1 tbsp coconut aminos
  • 1 tsp sesame oil
  • ½ tsp grated ginger
  • Pinch salt and pepper to taste
  • 1 large cucumber, sliced
  • Sesame seeds, to serve

 

Directions

  1. Add the salmon to a medium bowl and break up with a fork. Add the green onion, mayonnaise, coconut aminos, sesame oil, grated ginger, and a pinch of salt and pepper and mix to combine.
  2. Scoop the salmon mixture onto the cucumber slices. Top with more chopped green onion and sesame seeds and enjoy!


Salmon Burgers with Lemon Dill Aioli

Salmon Burgers with Lemon Dill Aioli

 

Ingredients-  makes 4 burgers

  • 4 Brioche Buns
  • Arugula
  • Pickled Cucumber – optional but recommended (recipe below)
  • Avocado oil, for frying

Pickled Cucumber

  • 1 cup hot water
  • ½ cup apple cider vinegar
  • ½ cup white wine vinegar
  • 2 cloves garlic, sliced
  • 1 tsp salt
  • ½ tsp red pepper flakes
  • 2 cucumbers, very thinly sliced

Lemon Dill Aioli

  • 1 cup mayonnaise
  • ½ – 1 lemon, juiced
  • ¼ cup freshly chopped dill
  • 4 medium cloves garlic, minced

Salmon Patty

  • 2 cans Oregon’s Choice Alaskan Sockeye Salmon
  • 1 egg + 1 egg yolk
  • ¼ cup fine diced shallot
  • ½ lemon, juiced
  • ½ cup breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • Pinch of salt and pepper

 

Directions

  1. In a large airtight container, mix together the hot water, vinegars, garlic, salt, and red pepper flakes.
  2. Add the sliced cucumbers. Let sit at room temperature for 30 minutes before serving or storing in the refrigerator. Store for at least 4 hours or overnight before serving.
  3. Make the lemon dill aioli by whisking together all of the ingredients in a bowl. Set aside.
  4. To make the salmon burgers, combine all of the patty ingredients into a large bowl. Use a fork or your hands to mix until well combined. Form the mixture into 4 patties.
  5. Heat a cast iron skillet or grill pan over medium high heat. Once hot, add 1 tbsp avocado oil. Add the patties and cook for 3-5 minutes per side, or until golden brown and slightly crisp.
  6. To serve, place a generous amount of the lemon dill aioli onto each half of the burger buns. Layer with a large handful of fresh arugula, the salmon patty, pickled cucumbers, and the top bun. Enjoy immediately!

Salmon Burger Patties


Alaskan Sockeye Salmon Chowder

Alaskan Sockeye Salmon Chowder

Sockeye Salmon Chowder

 

Ingredients

  • 4 tbsp butter
  • 1 medium white onion, diced
  • 3 celery stalks, diced
  • 1 tbsp minced garlic
  • 2 corn cobs, with the corn cut off (save the cobs for simmering)
  • 1 tsp salt
  • ½ tsp pepper
  • 1 tsp paprika 
  • ½ tsp red pepper flakes
  • 1 tbsp capers, chopped
  • 1 tsp dijon
  • 2 tbsp tomato paste
  • 4 cups vegetable broth
  • 1 lb gold potatoes, diced into ½” cubes
  • 2 cans Oregon’s Choice Alaskan Sockeye Salmon
  • 2 bay leaves
  • 4 oz cream cheese, softened
  • ½ cup heavy cream

 

Optional Garnishes

  • Drizzle of heavy cream
  • Fresh parsley
  • Fresh corn
  • Jalapeno slices
  • Lemon slices

 

Directions

  1. Heat a large heavy bottomed pan over medium high heat. 
  2. Add the butter. Once melted, add the onion and celery. Saute for about 2-3 minutes, then add the minced garlic and saute for another minute. Add the corn and stir. 
  3. Add the salt, pepper, paprika, red pepper flakes, capers, and dijon. Saute for about 1 minute, then add the tomato paste and saute for another minute.
  4. Add the vegetable broth, potatoes, and salmon. Add the shaved corn cobs and bay leaves to the pot. Stir and bring to a simmer. Once simmering, reduce the heat to medium-low and cover. Simmer for about 25-30 minutes, stirring occasionally, until the potatoes are tender. 
  5. Remove the corn cobs and bay leaves. 
  6. Stir in the cream cheese and heavy cream until smooth. Dish up and garnish as desired!

 


Salmon Salad: Two Ways

Salmon Salad Two Ways

Ingredients

Salmon Salad

  • 2 cans Oregon’s Choice Chinook Salmon, drained
  • 3 oz cream cheese, softened
  • 3 tbsp unsweetened greek yogurt
  • ½ cup celery, finely diced
  • 1-2 tbsp fresh chives, minced
  • 1-2 tbsp fresh parsley, minced
  • 1-2 tbsp fresh dill, minced
  • ½ tbsp capers, chopped
  • Salt and pepper, to taste

Lettuce Wraps

  • Butter Lettuce
  • Prepared salmon salad
  • Sesame seeds
  • Freshly cracked black pepper

Avocado Toast

  • Toasted sourdough
  • Prepared salmon salad
  • Ripe avocado, sliced
  • Dill
  • Freshly cracked black pepper
  • Red pepper flakes

Directions

  1. Combine all salmon salad ingredients into a medium sized bowl and mix until thoroughly combined. Add 2 tbsp each of fresh herbs for more if desired.
  2. To make the lettuce wraps, add the desired amount of prepared salmon salad onto butter lettuce. Sprinkle the lettuce wraps with sesame seeds and pepper.
  3. To make avocado toast, spread the desired amount of prepared salmon salad over the toast. Top with sliced avocado, more dill, pepper, and red pepper flakes.

salmon avocado toast

 


Green Smoked Salmon Pasta

Green Smoked Salmon Pasta

This pasta is supercharged with the power of GREENS!

Green Smoked Salmon Pasta

 

Ingredients:

½ package wide noodle pasta

½ cup pesto

2 handfuls of fresh spinach

½ can OCG Alderwood Smoked Chinook Salmon

¼ cup parmesan cheese

Directions:

Cook the pasta according to the directions on the package. While the pasta is cooking, chop the spinach and wilt over medium heat. Set aside and allow to cool.

Once the spinach has cooled, use a Cuisinart to blend the spinach until smooth, then combine it with the pesto.

Drain the pasta. In a large bowl, add the pasta, pesto and spinach mixture and mix until the noodles are thoroughly green.

Plate the pasta by using a fork to twirl the noodles into little spirals.

Flake the smoked salmon into small pieces with a fork and sprinkle over the top of the pasta. Finish with parmesan and a basil leaf for garnish. Enjoy!


Spicy Sriracha Smoked Salmon Dip

Spicy Sriracha Smoked Salmon Dip

Recipe & photo by The Kitchen Wild (Instagram @thekitchenwild)

Spicy Smoked Salmon Dip

 

Ingredients:

2 – 7.5 oz. cans Oregon’s Choice Royal Chinook Salmon

8 oz. cream cheese

1/3 cup mayonnaise

¾ tsp. garlic powder

¾ tsp cumin

½ tsp salt

3-4 tsp. sriracha

2 tsp. fresh squeezed lemon juice

Cracked black pepper to taste

Chives for garnish

 

Directions:

Mix all ingredients (except salmon) in a small mixing bowl until completely combined.

Gently fold in Chinook Salmon.

Top with chives and fresh cracked black pepper.

Serve with toasted bread or your favorite crackers, enjoy!


Mega Omega Chinook Salmon Salad

Recipe by SueAnna Harrison

This is my go-to lunch most days of the week. Packed with Omega-3’s, this is one of the healthiest and most delicious salads ever!

Ingredients:

  • 1 can Oregon’s Choice Gourmet Chinook Salmon 7.5 oz
  • Fresh spinach
  • A nice vinaigrette (Bragg’s is great)
  • Raspberries
  • Blackberries
  • Trader Joe’s Omega Trek Mix (or make your own using the ingredients listed below)
  • Walnuts
  • Almonds
  • Pumpkin seeds / pepitas
  • Dried cranberries

In a wide shallow bowl add the spinach and then add the Chinook salmon, topping with vinaigrette. Over the top of the salmon sprinkle the nuts and dried cranberries and add the berries around the rim.

Enjoy outside in the sunshine whenever possible for an extra dose of vitamin D!

 

Chinook Salad
Mega Omega Chinook Salad

 

 


SueAnna’s Sockeye Salad

SueAnna’s Sockeye Salad

This salad makes me feel like a million bucks. Made with nature’s healthiest foods, after you try this you’ll never want to eat anything else for lunch ever again.

Ingredients:

  • 1 can Oregon’s Choice Gourmet Sockeye Salmon 7.5 oz
  • Fresh spinach
  • Walnuts
  • Almonds
  • Pumpkin seeds
  • Dried cranberries
  • Raspberries
  • Blackberries
  • A nice vinaigrette (I like Bragg’s)

In a wide bowl add the spinach first, then add the sockeye salmon (you can either remove the skin and bones or leave them in. The flavor is consistent either way). On top of the salmon sprinkle the nuts and dried cranberries, then add the berries around the rim. Top with a nice vinaigrette dressing and enjoy outside in the sunshine whenever possible for that extra dose of vitamin D!

sockeye salmon salad