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Recipes


Oregon’s Choice Shrimp and Cheddar Grits

Oregon’s Choice Pacific Pink Shrimp Aguachile

Olive & Lemon Oregon Albacore Linguine

Albacore Pesto over Rustic Polenta and Mushrooms

Orzo Albacore Mediterranean Medley

Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle

Spicy Roasted Cauliflower Hummus with Jalapeno Albacore

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

Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle

Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle

Ingredients: (Makes four large servings.)

1 Can Oregon’s Choice Royal Chinook Salmon

2 Sweet Potatoes

1 Can Chickpeas 

3 Tbsp Olive Oil

2 Tbsp Sesame Seeds

2 Tsp Chipotle Chili Powder

2 Tsp Smoked Paprika

1 Tsp Cumin

¼ Tsp Salt

½ Tsp Pepper

6 Cups Kale

½ Purple Onion

1 Cup Mixed Herbs (Basil, Dill, and Parsley.)

1 Avocado

¾ Cup Feta

Honey Mustard Dressing:

1/3 Cup Olive Oil

2 Tbsp Dijon Mustard

1 Tbsp Ground Mustard

3 Tbsp Honey

2 Tbsp Tahini

2 Tbsp Lemon

2 Tbsp Apple Cider Vinegar

Directions:

  1. Preheat oven to 425° F.
  2. Slice the sweet potato into strings. Combine the sweet potatoes, chickpeas, olive oil, chipotle chili powder, smoked paprika, cumin, salt, and pepper on a baking sheet. Toss well to coat. Bake for 20 minutes, toss everything, and bake another 20 minutes until the chickpeas are crisp and the sweet potatoes tender. 
  3. To make the dressing combine all ingredients in a glass jar, whisking until smooth.
  4. Shred kale into bite-sized pieces, drizzle a few tablespoons over the kale, and massage the dressing into the greens.
  5. Open and drain Oregon’s Choice Royal Chinook Salmon.
  6. Thinly slice the onion, avocado and mince the herbs. 
  7. In a salad bowl, combine the kale, onion, avocado, herbs, feta, sesame seed, and Oregon’s Choice Royal Chinook Salmon.
  8. Lastly, toss the roasted sweet potatoes and chickpeas in with the salad. Serve immediately. 

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