Tuna Potato Salad

Tuscan Tuna Salad 

Salmon & Fresh Dill Deviled Eggs

Albacore Tuna Cakes

Ginny’s Crescent Tuna Rolls

Katie’s Award-Winning Tuna Sandwich

Chopped Albacore Tuna Salad Sandwich 

Chipotle Deviled Farm Fresh Eggs

Lemony Herbed Royal Chinook Wrap

Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree

Albacore Asparagus and Tomato Lemon Butter Sauce

Masala Albacore with Coconut Turmeric Rice

Finnish Salmon Soup

Tuna Croquettes

Tuna Bagel Board

Salmon Mini Dutch Baby

Spicy Tuna Stuffed Avocados

Simple Lemon Dill Salmon Pasta

Avocado Tuna Melt

Zesty Salmon Chipotle Bowl

Tuna Poke Bowl

Rustic Italian Albacore Sandwich

Savory Beet Goat Cheese and Gourmet Salmon Galette

Lox Pinwheels

Citrus Fennel and Chinook Salmon Salad

Cheesy Baked Crab Dip

Salmon Wellington

Oregon’s Choice Crab Louie

Crab and Corn Chowder

Crab Stuffed Portobello Mushrooms

Crab Cakes with Lemon Aioli

Crab and Shrimp Pasta

Chinook Salmon Cream Cheese Board

Smoked Tuna Cream Cheese Board

Shrimp Tortellini

Salmon Sushi Cupcakes

Jalapeno Garlic Albacore Skillet Breakfast Hash 

Chinook Salmon Miso Corn Chowder

Gourmet Albacore Tomato Bisque 

Gluten-Free Smoked Tuna Cakes with Chipotle Aioli

BBQ Smoked Albacore Pizza

Chinook Salmon Arugula Feta Frittata

Jalapeno Garlic Albacore Tacos

Mediterranean Style Albacore Tuna Wraps 

Asian-Style Cucumber Salmon Bites

Feta & Spinach Tuna Meatballs

Salmon Burgers with Lemon Dill Aioli

Alaskan Sockeye Salmon Chowder

Crab Cake Poppers with Herbed Lemon Aioli

Thai Tuna Sliders with Broccoli Slaw

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


4 Tbsp. Orange Juice

2 Tbsp. Olive Oil

1 Dijon Mustard

1/2 Tbsp. Honey

1 Tbsp White Wine Vinegar



  • 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!


Join our newsletter and receive $5 off your next order!

You will receive exclusive coupon codes and notifications when we have products back in stock.


Thank you! Please use coupon code welcome! on your next order to receive $5 off.

Join our newsletter and receive $5 off your next order!

Join our newsletter and receive $5 off your next order!

Thank you! Please use coupon code OCwelcome! on your next order to receive $5 off.