Canned wild Alaska salmon makes a great partner in many recipes, adding rich flavor and tremendous nutritional value. And, as it is so easy to use, it readily lends itself to spontaneous kitchen innovation. That is where most of our recipes come from; where we think, while making our regular recipes, “Canned salmon would work well in this.” One such fine food pairing is canned wild Alaska salmon and avocados. Continue reading “Canned Wild Alaska Salmon + Avocados; A Marriage Made in Food Heaven.”
This traditional “Greek Salad” is served alongside drained and flaked canned salmon and Greek yogurt for a nice meal packed full of super foods. We suggest making the salad ahead of time and keeping a ‘pop-top’ can in the refrigerator next to it for an easy lunch at work or wherever you need it. The ingredients are easy to find and and prepare and will keep you filled with energy for a long time.
- 1 Cup Cucumber Large Dice
- 3/4 Cup Sweet Bell Pepper Large Dice
- 3/4 Cup Grape Tomatoes (or what is available) Halved
- 1/3 Cup Artichoke Hearts Diced
- 1/3 Cup Red Onion Large Dice
- 1/3 Cup Feta Cheese Crumbled
- 1 TBL Lemon Juice `
- 1 TBL Red Wine Vinegar
- 4 TBL Extra Virgin Olive Oil
- 1/2 Tsp Garlic Paste
- 1 Tsp Dried Oregano
- Salt and Pepper To Taste
- Fresh Mint For Garnish
- 2 3.75 oz. Cans Redhead Salmon or 7.5 oz of either Redhead or Thinkpink that you have available
- Greek Yogurt (Optional)
- Whisk together Lemon Juice, Red Wine Vinegar, Olive Oil, Garlic Paste, Dried Oregano, Salt and Pepper in a bowl.
- Add the diced vegetables and feta cheese and refrigerate until ready to eat.
- Serve salad alongside 3.75 oz. of salmon with a spoonful of Greek yogurt and fresh mint.
- 1 7.5 oz Can RedHead or ThinkPink Canned Salmon Drained and Flaked
- 1 Cup Cilantro or Italian Parsley Minced
- 2 Ribs Celery Minced
- 1 TBL Red Onion Minced
- 1/2 Lemon or Lime Juiced
- 2 TBL Mayo or Vegannaise
- 1/4 Tsp Garlic Paste
- 1/4 Tsp Dijon Mustard
- Combine all ingredients and serve alongside crackers, crudites, on bed or as is. Enjoy!
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.
- 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
- 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.
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.
- 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)
- 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
- 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.
- Whisk together all ingredients, refrigerate.
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.
- 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
- 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.
“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!
- 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
- 1 Cup Mayo or Vegannaise
- 1 tbsp Sriracha
- 1 tsp Sambal
- 1 tsp Lime Juice
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.
- Whisk together in a small bowl; refrigerate after using.
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.
- 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
- 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.
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.
Cranberry and Wild Salmon Salad
- 2-7.5 oz cans ThinkPink and/or Redhead
- 1/2 cup apple 1/4 inch Dice
- 4 TBL dried cranberries
- 2 TBL flat leaf parsley minced
- 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
- Combine chunked salmon, apple, cranberries, and parsley. Toss with Vinaigrette.
- Combine all six ingredients and whisk until combined.
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.
- 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
- 1 large egg
- 3 Cloves garlic
- 1 TBL fresh lemon juice
- Kosher salt and pepper To Taste
- 1/2 Cup olive oil
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.
- 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.