Salmon Salad with Blueberries and Arugula on Rye

These sandwiches are incredibly easy and make an elegant lunch for an afternoon get together with friends or a picnic. The ingredients can be arranged before hand and packed to assemble easily or put together and packed for later.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Sandwiches

Ingredients

  • 2 7.5 oz Cans RedHead or ThinkPink Canned Salmon (I like one of each)
  • 2 Tbl Mayo
  • 2 tsp Dijon mustard
  • 2 Stalks Celery Minced
  • 2 Tbl Chives Minced
  • 1 Tbl Flat Leaf Parsley Minced
  • 1/2 Cups Blueberry Cream Cheese (Recipe Follows)
  • 1 Cup Arugula
  • 8 Slices Dark Rye Bread

Blueberry Cream Cheese

  • 1 8 oz Package Cream Cheese Room Temperature
  • 1 Cup Frozen Blueberries Partially Thawed
  • 1 Tbl Horseradish
  • 1 Lemon Zested

Instructions

Sandwiches

  • Drain Salmon and mix with mayo, Dijon, celery, chives and parsley. Spread blueberry cream cheese evenly on 4 pieces of Rye bread and divide the salmon salad evenly between the other four pieces. Top Salmon with Arugula and the second half of bread and serve.

Blueberry Cream Cheese

  • In a Food Processor add all ingredients and pulse until completely combined.
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Mediterranean Salmon Burgers with Tzatziki Sauce

These super flavorful salmon burgers make great options for non meat eaters or simply someone who wants something a little different than typical summer barbecue fare. This tzatziki sauce can double as a delicious side with slices of pita or crisp, fresh veggies.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 1 hour 35 minutes
Course: Main Course
Cuisine: American, Mediterranean
Keyword: burger, canned, Canned Salmon, ciabatta, hamburger, tzatziki
Servings: 4 Large Burgers

Ingredients

  • 3 7.50 oz Cans ThinkPink and/or Redhead Traditional
  • 1 Large Egg
  • 1/2 Cup Kalamata Olives Minced
  • 1/2 Cup Sundried Tomatoes in Oil Drained and Minced
  • 1/2 Cup Feta Cheese
  • 1 Cup Whole Wheat Bread Crumbs
  • 4 Pieces Ciabatta Bread (or your favorite bun) Split
  • 1/2 Medium Red Onion Thinly Sliced
  • 1 Cup Arugula (or your favorite green)
  • 2 Cups Tzatziki Sauce (Recipe Follows)

Tzatziki Sauce

  • 1 Cup Plain Greek Yogurt
  • 1/2 Cup Sour Cream
  • 1/2 Cup Cucumber Peeled and Grated
  • 1/4 Cup White Onion Grated
  • 1 tsp Garlic Paste
  • 1 Tbl Fresh Dill
  • 1 Tbl Fresh Mint Finely Minced
  • 1 Tbl Lemon Juice
  • Salt and Pepper To taste

Instructions

Burgers:

  • Preheat Oven to 375 degrees and prepare a baking sheet with cooking spray and parchment paper.
  • Drain Salmon and flake with a fork, mashing up all skin and bone into the meat. Add Eggs, Olives, Sundried Tomatoes and mix thoroughly. Add Bread Crumbs ¼ Cup at a time until mixture is just dry enough to form patties.
  • At this point form the patties, keeping them separated on a plate with parchment paper and refrigerate for at least 1 hour.
  • Heat a skillet to medium high and brown the patties in a little high heat oil (I like Avocado, but Canola or Vegetable work as well) on both sides. Transfer the patties to the baking sheet and bake for 15 minutes until cooked through. Serve on toasted Ciabatta with Tzatziki, Red Onion and Arugula.

Tzatziki Sauce

  • Whisk together all ingredients, refrigerate.
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Holiday Salmon, Cranberry and Spinach Dip

This dip is so easy to make for a party or a holiday meal. The recipe is very traditional, but with the addition of dried cranberries and toasted pecans it takes on a very festive vibe.

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Side Dish
Cuisine: American
Keyword: Canned Salmon, cream cheese, party, winter
Servings: 8 People

Ingredients

  • 1 Cup Spinach Presteamed
  • 1 1/2 Cup Artichoke Hearts Chopped
  • 1 7.5 oz Can RedHead or ThinkPink Canned Salmon Flaked
  • 1/4 Cup Dried Cranberries
  • 6 Oz. Cream Cheese Room Temperature
  • 1/4 Cup Sour Cream
  • 1/4 Cup Mayo
  • 1/3 Cup Parmesan Grated
  • 1/2 tsp Red Pepper Flakes
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 Cup Pecans Rough Chop

Instructions

  • Preheat oven to 350 degrees.
  • In a medium bowl combine all ingredients except pecans and stir by hand or with an electric mixer on low.
  • Put dip in baking dish and top with pecans and bake for 10 minutes or until bubbly. Serve with crackers, bread or sliced sturdy fruit.
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Salmon Bahn Mi Sandwich

“Bahn Mi” sandwiches are a delicious and trendy Vietnamese style street food. Traditionally made with a pork pate; we made ours with an Asian inspired canned salmon salad. These are great for picnics and other functions!

Course: Main Course
Cuisine: Vietnamese
Keyword: Canned Salmon, Cucumber
Servings: 2 Large Sandwiches

Ingredients

  • 2 Cups Asian Salmon Salad Recipe Follows
  • 1 Cup Carrots Shredded
  • 1 Cup Sweet and Spicy Pickled Cucumbers Recipe Follows
  • 1/2 Cup Fresh Cilantro
  • 1/2 Cup Spicy Mayo Recipe Follows
  • 1 Foot Crusty French Baguette

Asian Salmon Salad

  • 2 7.5 Oz Cans RedHead or ThinkPink Canned Salmon
  • 1/4 Cup Mayo or Vegannaise
  • 1/2 Medium red onion Finely minced
  • 2 tbsp Sambal (found in most asian sections of the grocery store)
  • 2 tbsp Sweet-Chili Sauce (found in most asian sections of the grocery store)
  • 1 tbsp fresh ginger finely minced or grated (or use 2 tsp dried)
  • 1 tbsp Sesame Oil

Sweet and Spicy Pickled Cucumbers

  • 1 Large English Cucumber thinly sliced
  • 1/2 Vidalia or other Sweet Onion thinly sliced
  • 1/2 cup Rice Vinegar
  • 1/4 cup Sugar
  • 1-2 tbsp Sambal or Sriracha
  • 1 tsp Kosher salt

Spicy Mayo

  • 1 Cup Mayo or Vegannaise
  • 1 tbsp Sriracha
  • 1 tsp Sambal
  • 1 tsp Lime Juice

Instructions

Salmon Bahn Mi

  • Slightly warm baguette in oven without toasting. Cut in half and evenly spread mayo on both sides of baguette. Top with Salmon salad, cucumbers, carrots and Cilantro. Cut baguette into quarters with two quarters making one large sandwich that can easily be shared.
  • ***One can easily adapt this and most sandwich recipes to be "paleo" or low-carb friendly by replacing the bread with a collared wrap seen in the photo. This can be done by removing the thickest part of the 'trunk' of the collared and blanching the leaf in boiling water to soften it. It can then be filled with all of your favorite sandwich fillings and wrapped like a tortilla.

Asian Salmon Salad

  • Combine all ingredients in a small bowl and stir until thoroughly combined.

Sweet and Spicy Pickled Cucumbers

  • Place Cucumbers and onions in a small bowl in an even layer. Whisk together all other ingredients and pour over vegetables. Cover and refrigerate for at least 1 hour.

Spicy Mayo

  • Whisk together in a small bowl; refrigerate after using.
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Lemony Salmon Coleslaw

This a recipe is guaranteed to be a potluck favorite for years to come; it never fails to get multiple recipe requests. It also makes the most delicious lunch or light dinner.

Course: Salad, Side Dish
Cuisine: American
Keyword: Canned Salmon, Lemon
Servings: 4 People

Ingredients

Coleslaw Mix

  • 4 cups Green Cabbage Shredded
  • 1 or 2 Bunches Green Onions Fine Chop
  • 1 Cucumber 1/2 inch Dice-Seeds Removed
  • 1/2 cup Red Radishes Thin Slice
  • 1 7.5 oz. Can RedHead or ThinkPink Canned Salmon Flaked
  • 1 Medium Avocado Sliced or Diced depending on preference
  • 1 Recipe Cole Slaw Dressing (Recipe Follows)

Cole Slaw Dressing

  • 1/3 cup Mayo or Vegannaise
  • 2 tbl Lemon Juice
  • 1/2 tsp Celery Salt
  • 1 dash Paprika

Instructions

  • Whisk together dressing ingredients in a medium sized bowl and toss with the slaw mix. I like to make this a bit ahead and keep in the refrigerator for an hour or two to let the ingredients come together.
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Cranberry and Wild Salmon Salad

This recipe is seasonally adapatable.  In the summertime, fresh blueberries would be a nice substitute for the dried cranberries, while in the winter, the red cranberries, red apple and the parsley suggest the holidays, and both versions supply plenty of vitamins.

Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad
Cuisine: American
Keyword: apple, Canned Salmon, cranberries, Salad
Servings: 6 Servings

Ingredients

Cranberry and Wild Salmon Salad

Balsamic Vinaigrette

  • 4 TBL balsamic vinegar
  • 1/2 Cup extra virgin olive oil
  • 5 tsp Lemon zest
  • 1/2 tsp Dijon mustard
  • 1/2 tsp salt
  • 1/4 tsp White Pepper

Instructions

  • Combine chunked salmon, apple, cranberries, and parsley. Toss with Vinaigrette.

Balsamic Vinaigrette

  • Combine all six ingredients and whisk until combined.
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Lemony Salmon Burgers with Garlic Aioli and Arugula

Salmon burgers offer a host of opportunities to create the comfort food that makes memories. How often have we heard from customers, “My grandmother used to make salmon cakes, and I loved them!” This one recipe we like on the boat. We buy large cases of lemons to take to Alaska. Fresh lemons last surprisingly well, and add a nice touch to boat cooking.

Course: Main Course
Cuisine: American
Keyword: burger, Canned Salmon
Servings: 4 Burgers

Ingredients

  • 2-7.5 oz cans ThinkPink and/or Redhead Traditional
  • 2 eggs Lightly Beaten
  • 4 TBL fresh parsley Minced
  • 1 lemon Juiced and Zested
  • 3 TBL fresh garlic Minced
  • 1/2 Cup dry breadcrumbs
  • Tabasco or similar hot sauce To Taste
  • Kosher salt and pepper To Taste
  • 2 TBL vegetable or avocado Oil
  • 4 Squares Ciabatta or Foccacia or your favorite bun Split and Toasted
  • fresh arugula

Garlic Aioli

  • 1 large egg
  • 3 Cloves garlic
  • 1 TBL fresh lemon juice
  • Kosher salt and pepper To Taste
  • 1/2 Cup olive oil

Instructions

Lemony Salmon Burgers

  • Combine all ingredients and form into cakes. Refrigerate at least 1 hour or up to 1 day.
  • Preheat oven to 375 degrees. Heat oil in your favorite frying pan on medium high heat(we like cast iron).
  • Once the oil has heated cook the burgers on each side until golden brown and transfer into the oven and cook for 10 more minutes.
  • On toasted bun spread freshly made garlic aioli and place a small amount of fresh arugula and a burger patty. Add any other condiments you prefer; fresh heirloom tomatoes or red onion would both be delicious.

Garlic Aioli

  • Combine the garlic, egg, lemon juice, parsley, salt and pepper in a food processor or blender and puree. Add the oil in a slow stream and continue to process until the mixture has formed a thick emulsion.
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Smart Salmon Salad

Smart Salmon Salad was our first formal recipe card recipe, and delicious it is. It is nutritious beyond compare, to boot. We have tinkered with this recipe which first used tuna. It is great as a dip or as a spread, and it is healthy, healthy, healthy. Don’t be put off by the large quantity of parsley or cilantro.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 Sandwiches

Ingredients

  • 1 Can ThinkPink and/or Redhead Traditional
  • 2 Cups cilantro or flat leaf parsley Minced
  • 2 Ribs celery Minced
  • 1 TBL red onion Minced
  • 1 lemon or lime Juiced
  • 1 Clove garlic Minced
  • 4 TBL mayonnaise or Vegannaise
  • 1/2 tsp Dijon mustard

Instructions

  • Mix all of the ingredients together, including the highly nutritious and edible skin and bone of the salmon; when mixed they are not detectable.
  • We also recommend, when possible, pre-chilling the salmon for best flavor.
  • Serve on your favorite bread or alongside crackers; it is even delicious on its own or on top of your favorite green salad recipe.
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Salmon & Shrimp Cakes with Double Radish Sauce

How did I live my life without radish sauce? Radish sauce is a delicious and nutritious accompaniment to many recipes, but is especially delicious with these great salmon cakes.

Course: Main Course, Side Dish
Cuisine: American
Keyword: Canned Salmon, horseradish, shrimp

Ingredients

Salmon and Shrimp Cakes

  • 2 7.5 oz Cans ThinkPink and/or Redhead Traditional
  • 1/2 LB Small Bay Shrimp Preferably wild caught from Oregon
  • 2 eggs
  • 1 Cup green peas Canned, Frozen or Steamed Fresh
  • 3/4 Cup green onions Thinly sliced
  • 1/3 Cup mayonnaise or Vegannaise
  • 2 Cups Panko Breadcrumbs Divided
  • 2 TBL fresh tarragon (or 2 tsp dried) Minced
  • 2 TBL Vegetable or Avocado Oil
  • Salt and Pepper To taste

Double Radish Sauce

  • 1/3 Cup Light Sour Cream
  • 1 1/2 Cup Red or Daikon Radishes Shredded
  • 1 1/2 TBL horseradish Cream Style

Instructions

  • Using a food processor, pulse shrimp until finely minced.
  • Put the minced shrimp to large bowl and add salmon, eggs, peas, scallion, 1 cup of the bread crumbs, mayonnaise, tarragon, and salt& pepper. Stir well.
  • Divide into 12 portions, shape into cakes and coat with reserved breadcrumbs.
  • Heat large skillet over medium high, then add 1 TBSP oil. Reduce heat to medium, brown patties cooking about 4 minutes per side or until golden brown. Don’t crowd the pan. Keep patties warm in 250 degrees oven and then cook remaining.

Double Radish Sauce

  • In small bowl mix together shredded radish, sour cream and horseradish. Season with salt and pepper.

Notes

These cakes freeze beautifully. Make a double batch and securely wrap the uncooked cakes and freeze. Bake at 425 degrees for 20 minutes or heat them in a lightly oiled frying pan.
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Salmon Tacos with Dairy Free Chipotle-Lime Crema

Canned salmon can be an excellent and easy substitute for the whatever protein you typically put in your favorite taco recipes. This delicious dairy free option is ideal for people who do not tolerate dairy, but if you can’t live without the ‘real thing’ its easy to replace the cashew cream with sour cream.

Course: Main Course
Cuisine: Mexican
Keyword: Canned Salmon, chipotle, lime, salmon, tortilla
Servings: 6 Servings

Ingredients

  • 3 Cans ThinkPink or RedHead Fillets Flaked
  • 12-18 corn tortillas
  • 1/2 Small Head Red Cabbage Thinly shredded
  • 2 Cups dairy free chipotle-lime crema (Recipe Follows)
  • cilantro For garnish

Dairy Free Chipotle-Lime Crema

  • 2 Cups cashew cream (Recips Follows)
  • 2 TBL adobo sauce
  • 1 canned chipotle pepper Minced
  • 2 tsp fresh lime juice
  • 1 Lime Zested

Vegan Cashew Cream

  • 2 Cups Raw Cashews
  • 1/2 Cup Water
  • salt To taste

Instructions

Tacos

  • In a skillet heat up just enough oil to coat the bottom and fry the tortillas until warmed through and golden brown on the outside.
  • Remove from pan and in each tortilla divide up chunks of salmon topped with Crema and Cabbage. Finish with a few Cilantro sprigs.

Dairy Free Chipotle-Lime Crema:

  • In a food processor or blender add all ingredients together and puree until combined. Keep in a container with a tight fitting lid or in a convenient plastic squeeze bottle.

Vegan Cashew Cream

  • Pour enough hot water over cashews to cover by 1 inch and soak for at least 8 hours or overnight.
  • Drain cashews and blend with ½ cup cold water and salt to taste in a high powered blender (if you have a Vitamix or other professional blender that’s great, but my Nutribullet works just fine) and blend until completely smooth and creamy, store in fridge for up to a week.
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