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

Mediterranean Style Albacore Tuna Wraps 

Asian-Style Cucumber Salmon Bites

Feta & Spinach Tuna Meatballs

Salmon Burgers with Lemon Dill Aioli

Alaskan Sockeye Salmon Chowder

Crab Cake Poppers with Herbed Lemon Aioli

Thai Tuna Sliders with Broccoli Slaw

Zesty Salmon Chipotle Bowl

Zesty Salmon Chipotle Bowl

Poke bowl with gourmet Chinook salmon


  • 1 Cup Rice
  • 2 Cans Oregon’s Choice Chinook Salmon
  • 6 Tbsp Olive Oil
  • 1 Can Chipotle Peppers in Adobe Sauce (7.oz)
  • 2 Tbsp Honey
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Apple Cider Vinegar


  • 1 Cup Mango
  • 1 Cup Peach
  • 2 Tbsp Jalapeno
  • ¼ Cup Onion
  • ¼ Cup Thai Basil
  • ¼ Cup Cilantro –Chopped


  • ¼ Cup Green Onion
  • 1 Avocado
  • 1 Lime
  • Sesame Seeds
  • Pickled Ginger
  • Siracha
  • Optional: Cucumbers and edamame.


  • To make the marinade combine 6 tbsp olive oil, 1 can chipotle peppers in adobe sauce (7.oz), 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp apple cider vinegar in a bowl.
  • Combine 2 cans of Oregon’s Choice Chinook Salmon with half of the marinade. Reserve the other half for mixing with the cooked rice.
  • Combine 1 cup of rice and two cups of water in a medium pot with lid, over high heat until water boils. Once boiling immediately turn heat to low, remaining covered, for 10 minutes. Once cooked add remaining marinade to rice and mix.
  • For the salsa cube 1 cup mango and 1 cup peach. Combine with 2 tbsp diced jalapeno, ¼ cup onion, minced ¼ cup Thai basil and ¼ cup cilantro.
  • Arrange rice splitting between two large bowls or four small bowls. Evenly distribute the Oregon’s Choice Chinook Salmon between bowls. Top with salsa, green onion, avocado, sesame seeds, and pickled ginger. Garnish with lime wedges and siracha to serve.
  • Optional toppings to consider: cucumber and edamame.

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