Wild Canned Salmon Quiche

A savory quiche made with organic vegetables and wild Alaskan salmon can be made in advance and refrigerated before baking, making it ideal for weekday breakfasts or a quick, nutritious meal. Serves 4-6
Course: Main Course
Keyword: Canned Salmon, eggs, Quiche
Servings: 4


  • 2 7.5 oz cans RedHead or ThinkPink Canned Salmon drained and flaked
  • Extra-virgin olive oil
  • salt and pepper to taste
  • 6 oz chèvre
  • 4 large eggs
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 1 medium lemon the zest of
  • 2 tbsp fresh dill minced
  • 1 tsp sea salt
  • 1/2 tsp freshly ground pepper


  • Preheat the oven to 350°
  • Liberally butter a 9” ceramic pie dish.
  • Evenly distribute the salmon in a single layer on the bottom of the pie dish.
  • Break up chèvre into half-inch chunks and distribute among the salmon chunks.
  • Place remaining ingredients in a mixing bowl and whisk until frothy. Pour over the salmon and chèvre.
  • Bake on the center rack for 40-45 minutes.
  • Let rest for 15-20 minutes before slicing and serving.
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Wild Alaska canned salmon and California avocados make a wonderful summer meal. The recipe below is very versatile, so feel free to make substitutions as you see fit.

Salmon Salad inside an Avocado
Course: Main Course, Side Dish
Cuisine: American
Keyword: avocado, Canned Salmon
Servings: 2 servings


Basil Vinaigrette

  • 1/2 Cup Light Oil (extra light olive oil or vegetable)
  • 1/4 Cup Vinegar red wine or cider
  • 2-3 TBL Fresh Basil minced
  • 1/4 tsp Dried Basil
  • Salt and Pepper to taste


  • Mix first four ingredients together and divide evenly between Avocado halves.
  • Mix Vinaigrette and serve over salmon salad and avocado.
  • ***Some additions that could be made to the salad recipe: 1. Jalapenos 2. Roasted Red Peppers 3. Blueberries 4. Nuts (Walnuts or Pecans are optimal for flavor) 5. Fresh Lemon Zest 6. Anything you think you may like or have on hand.
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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


  • 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



  • 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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This is such an easy, elegant and delicious dish it would be perfect as a weeknight supper or even as a dinner party staple. If you have any favorite risotto recipes it is so easy to add canned salmon to up the protein and make it a truly one pot meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Italian
Keyword: mushroom, pea, risotto, salmon
Servings: 6 Servings


  • 1 3/4 Cup Arborio rice
  • 4 1/2 Cups Stock Chicken or Vegetable work best
  • 1 Cup Mushrooms Minced
  • 1 Cup Yellow Onion Minced
  • 2 Cups frozen peas
  • 1/2 Cup flat leaf parsley Rough Chop
  • 1/4 Cup fresh mint Julienne
  • 2 TBL heavy cream
  • 2 TBL butter
  • 3 TBL Parmesan
  • 1 lemon Zested
  • 3 Cans ThinkPink or RedHead Fillets Flaked


  • 1. In a saucepan simmer chicken stock
  • 2. In a Large sauté pan slowly cook onions and mushrooms in butter over medium heat. After both have completely softened add the rice and cook until toasted, but not browned.
  • 3. Add half of the peas and chicken stalk ½ cup at a time, stirring constantly
  • 4. Once the rice is cooked to ‘al dente’ add the cream, parmesan, lemon zest and salmon and serve immediately.
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