Recipes
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 Log
This comes from one of our customers, Thillie Barnhart, who served it to her gourmet group. She reports they loved it!
1 can Oregon’s Choice Gourmet Smoked Chinook Salmon
1 can Oregon’s Choice Gourmet Chinook Salmon (plain)
1 8 oz pkg crèam cheese, softened
1 tsp lemon juice
2 tsp grated onion
1 Tbsp horseradish
¼ tsp salt
¼ cup chopped pecans
¼ cup parsley flakes
Drain salmon, mix first 7 ingredients. Shape into log or ball. Roll in ¼ c chopped pecans and ¼ cup parsley flakes. Chill. Note: Also excellent with our smoked or regular albacore.