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
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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
Lemony Herbed Royal Chinook Wrap
Lemony Herbed Royal Chinook Wrap
Ingredients: (The recipe makes four wraps.)
2 Cans Oregon’s Choice Royal Chinook
4 Tortilla
4 Cups Mixed Greens
½ Purple Onion
1 Cucumber
2 Cups Broccoli Sprouts
¼ Cup Crème Fraiche or Goat Cheese
Optional: Pickled Beet
Dressing:
1 Tbsp Parsley
2 Tbsp Dill
2 Tbsp Green Onion
4 Garlic Clove
¼ Cup Greek Yogurt
½ Cup Mayo
1 Tbsp Lemon
1 Tsp Zaatar
½ Tsp Salt and Pepper
Directions:
- Place all dressing ingredients in a blender to mix. Open and Drain Oregon’s Choice Royal Chinook. In a bowl, toss mixed greens, broccoli sprouts, purple onion, and Royal Chinook with dressing to taste.
- Slice cucumber thinly the length of the wrap. Dress the tortilla with 2 Tbsp Crème Fraiche, several slices of cucumber, pickled beet, and Royal Chinook salad mixture. Wrap and serve!
