Recipes
Zesty Citrus Herb Royal Chinook Salmon
Spicy Herb Alderwood Smoked Chinook with Lentils
Smoky Sweet and Spicy Harvest Flatbread
Creamy Spring Alaskan Sockeye Salmon with Garlic Kale
Royal Chinook Salmon Korean BBQ with Sesame Cabbage Slaw
Summertime Alderwood Smoked Chinook Pizza
Salmon Maple Orange Brussels Sprouts Salad
Hearty Smoked Alderwood Chinook Bean Soup
Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Salmon & Fresh Dill Deviled Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Simple Lemon Dill Salmon Pasta
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Chinook Salmon Cream Cheese Board
Chinook Salmon Miso Corn Chowder
Chinook Salmon Arugula Feta Frittata
Asian-Style Cucumber Salmon Bites
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Spicy Sriracha Smoked Salmon Dip
Salmon Appetizers
2 lg cans Oregon’s Choice Gourmet Chinook Salmon
1 8 oz pkg cream cheese, softened
4 Tbsp mild or medium salsa
2 Tbsp chopped fresh parsley
1 tsp dried cilantro
¼ tsp ground cumin (optional)
7 flour tortillas (8 inches)
Drain salmon. In a small bowl combine salmon, cream cheese, salsa, parsley, and cilantro. Add cumin if desired. Spread 2 tablespoons of the salmon mixture over each tortilla. Roll each tortilla up tightly and wrap individually with plastic wrap. Refrigerate for 2 to 3 hours. Slice each tortilla into bite-size pieces. Yield: About 48 appetizers.