Wild Alaska Salmon + Summer+ Avocados = Food Perfection

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

Ingredients

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

Instructions

  • 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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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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Spring Mushroom and Pea Risotto with Salmon

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

Ingredients

  • 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

Instructions

  • 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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