Recipes
Salmon & Fresh Dill Deviled Eggs
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
Simple Lemon Dill Salmon Pasta
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Crab Stuffed Portobello Mushrooms
Chinook Salmon Cream Cheese Board
Smoked Tuna Cream Cheese Board
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
Chinook Salmon Arugula Feta Frittata
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps
Asian-Style Cucumber Salmon Bites
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Green Smoked Salmon Pasta
Green Smoked Salmon Pasta
This pasta is supercharged with the power of GREENS!
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!
