Chinook Salmon Miso Corn Chowder

Chinook Salmon Miso Corn Chowder

Chinook Salmon Miso Corn Chowder


  • 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



  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!



Gourmet Albacore Tomato Bisque 

Gourmet Albacore Tomato Bisque

Recipe and photos by Ashley Fielden

Gourmet Albacore Tomato Soup


  • 3  Boxed 32oz Tomato Soup

  • 3 Heirloom Tomatoes -Diced (Or Three Cans Diced Tomatoes.)

  • 3 Tbsp Olive Oil

  • 1 Small  Onion -Diced

  • 4 Garlic Cloves -Minced

  • 3 Cans Oregon’s Choice Gourmet Albacore

  • 1 Tbsp Smoked Paprika

  • 1 Tsp Cumin

  • 1 Tsp Salt and Pepper

Optional Toppings:

  • Fresh Basil

  • 1 Bag Garlic Pepper Crispy Onion Topping

  • 2 Ears of Corn -Grilled

  • Fresh Jalapeno  -Sliced


  1. Pour tomato soup into a large pot and begin to warm over medium heat, stirring often so that the bottom does not burn.

  2. Dice three heirloom tomatoes and add to the pot.

  3. Meanwhile, mince garlic. Heat oil in a skillet over medium heat. Add garlic until aromatic, approximately one minute. Dice onions. Add diced onions to garlic and oil mixture. Cook for three to five minutes or until translucent.

  4. Add all spices, garlic and onion mixture to the soup.

  5. Bring to a boil for five minutes stirring constantly. Reduce heat to low and allow to simmer for thirty minutes.

  6. A few minutes before serving add the entire contents of Oregon’s Choice Gourmet Albacore. Note: It is easier to break apart albacore before adding it to the soup for more uniformed servings.

  7. Serve bowls and top with grilled corn, onion straws, basil and jalapeno sliced.

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli


  • 2 cans Oregon’s Choice Alderwood Smoked Albacore, drained
  • ⅔ cup gluten free breadcrumbs
  • ½ cup chopped green onion
  • 3 eggs
  • ½ lemon, juiced
  • 2 tsp dijon mustard
  • 1/4  tsp salt
  • ½ tsp ground black pepper
  • Arugula – optional to serve
  • Oil – for baking


Chipotle Aioli

  • ½ cup mayonnaise
  • 2 chipotles in adobo, finely chopped
  • 1 tbsp lemon juice
  • 1 clove garlic, grated
  • ¼ tsp ground black pepper



  1. Preheat the oven to 400 degrees Fahrenheit. In a small bowl, whisk together all ingredients for the chipotle aioli and set aside.
  2. Pour the tuna into a medium-size mixing bowl. Use a fork to break up the tuna.
  3. Add the remaining ingredients except the arugula and oil and mix until combined. Place into the fridge to chill for about 20 minutes.
  4. Scoop ⅓ cup of the tuna mixture and form into a patty and set on a lined baking sheet. Repeat with the remaining tuna mixture. 
  5. Transfer the baking sheet to the oven and bake for 10-15 min. Remove from the oven and lightly brush with oil, then place into the oven on broil for 2-5 minutes until crisp. 
  6. Serve the tuna cakes with the aioli on a bed of arugula if desired.

BBQ Smoked Albacore Pizza

Recipe and photos by Ashley Fielden

  • 1 Can Oregon’s Choice Smoked Albacore

  • ⅓ Cup Goat Cheese (10.5 oz)

  • 4 Tbsp Mixed Chopped Herbs (I used 1Tbsp each of fresh rosemary, curly parsley, basil and thyme.)

  • ⅓ Cup Red Onion -Sliced

  • 3 Tbsp Capers -Optional

  • 2 Tsp Lemon Juice

  • ½ Tsp Salt and ½ Tsp Pepper

  • 1 Cup Arugula -Loosely Packed

  • BBQ Sauce -Drizzled (I used Sweet Baby Rays)

  • Pizza Dough (I used a pre-made frozen dough.)

Note: Double recipe for a family of four.


  1. Form pizza dough in your preferred shape. Follow cooking instructions on packaging. I cooked mine at 500 degrees for 10 minutes.

  2. Mix goat cheese, 2 Tbsp herbs, lemon, salt and pepper.

  3. Spread goat cheese mix onto cooked pizza dough. Top with Oregon’s Choice Smoked Albacore, arugula, sliced onions, capers. Drizzle with BBQ sauce. Warm in the oven. Add remaining herbs to pizza and serve!

Chinook Salmon Arugula Feta Frittata

Recipe and photo by Stacy Petty
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
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!

Jalapeno Garlic Albacore Tacos

Jalapeno Garlic Albacore Tacos

Recipe and photos by Ashley Fielden

jalapeno Garlic Albacore Tacos

Taco Ingredients:

1 can jalapeño garlic albacore 7.5 oz. (makes about 4 street tacos)

4 street taco tortillas

1 cup shredded lettuce of your choice (I used kale and cabbage mixture)

1 avocado sliced, pit removed

1/2 cup slices cherry tomatoes

1 jalapeño sliced

2 tbsp cilantro chopped (for topping tacos)

1 lime (freshly squeezed over finished tacos)

Hot sauce of choice


Aioli Recipe: (Makes enough for 8 tacos at least!)

1/2cup mayonnaise

1/4 cup greek yogurt

1/2 tsp of pepper

1/4 tsp salt

1 tsp cumin

1 or 2 limes squeezed

1/4 cup cilantro

2 garlic minced

*Blend together and to tacos!



Toss your lettuce in cilantro/lime aioli, add to street taco tortilla.

Layer jalapeño garlic albacore that you have sautéed in a pan with a little smoked paprika or Cajun seasoning. (1tsp seasoning per can used.) Add to taco.

Sprinkle slices of avocado, tomatoes, and cilantro on top.

And if you’re really into the spice (like us) add hot sauce to top it all off!


Mediterranean Style Albacore Tuna Wraps 

Mediterranean Style Albacore Tuna Wraps
Recipe and photo by Stacy Petty
-1 (7.5oz) can of Jalapeño Garlic Albacore Tuna
-1 tbsp lemon juice
-1/3 cup mayo
-3 tbsp pickle relish
-1/4 cup finely chopped red onion
-1/2 cup finely chopped walnuts
-3/4 cup sliced grapes
-1/2 tsp salt
-1/4 tsp pepper
-*optional * microgreens for garnish
In a bowl add your tuna, mix with lemon juice, mayonnaise, pickle relish, red onion, walnuts and grapes. Stir all together to combine. Add salt and pepper to taste. Spoon mixture into romaine lettuce leaves, or enjoy with crackers, bread, or even chips! It’s so incredibly delicious, almost addictive!

Asian-Style Cucumber Salmon Bites

Asian-Style Cucumber Salmon Bites


  • 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



  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!

Feta & Spinach Tuna Meatballs

Feta & Spinach Tuna Meatballs


  • 2 cans Oregon’s Choice Gourmet Albacore Tuna
  • 2 eggs
  • ½ lemon, juiced
  • ½ tbsp lemon zest
  • ½ cup breadcrumbs
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp za’atar
  • Pinch of salt and pepper to taste
  • 1 cup spinach, finely chopped
  • ½ cup crumbled feta cheese
  • Avocado oil, to fry



  1. In a large bowl, whisk the eggs and lemon juice. Add the lemon zest, breadcrumbs, garlic powder, onion powder, za’atar, and salt and pepper and whisk with a fork to combine.
  2. Add the tuna, spinach, and feta cheese and mix with a fork until well combined. Form the mixture into golf ball sized balls.
  3. Heat a large skillet over medium high heat. Add enough avocado oil to coat the bottom of the pan in a thin layer. When the oil is hot, carefully place a few tuna balls in the pan. Cook for about 3-4 minutes on each side, until golden brown.
  4. Remove from the pan and let cool slightly before serving with tzatziki or otherwise as desired.


tuna meatballs


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



  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