Easy Wild Salmon Spread

Easy Wild Salmon Spread
Whip up this quick and easy salmon spread for any occasion ,the almonds give this spread an extra crunch that everyone will love.
Course: Appetizer
Keyword: Alaska, almond, cream cheese, salmon

Ingredients

  • 12 oz cream cheese softened
  • 7.5 oz RedHead or ThinkPink Canned Salmon
  • 1/2 medium red onion finely diced
  • 2 clove garlic finely minced
  • 2 tbsp fresh Italian flat leaf parsley finely chopped
  • 1/2 cup roasted almonds finely chopped
  • salt and pepper to taste

Instructions

  • Add can of salmon including all of the nutritious contents to the cream cheese and combine until smooth.
  • Add onion and garlic, and stir until ingredients are mixed into a pink creamy blend. Salt and pepper to taste, and optional hot sauce or fresh squeezed lemon.
  • Fold the salmon spread on to a serving platter or bowl.
  • Mix chopped parsley with chopped almonds and sprinkle over top of salmon spread.
  • Cover lightly and refrigerate for a couple of hours.
  • Serve salmon spread with crackers, prepared vegetables or breads at room temperature for best flavor
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WILD CANNED SALMON QUICHE in Baking Dish
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

Ingredients

  • 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

Instructions

  • 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

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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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.

Greek Salad featuring canned salmon in a glass dish
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Salad
Cuisine: Mediterranean
Keyword: Canned Salmon, Cucumber, Feta, Greek, Salad
Servings: 2 Servings

Ingredients

  • 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)

Instructions

  • 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.
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This recipe was one of the first we ever demoed in stores. It is extremely healthy, fresh and so versatile. It makes a nice sandwich or an appetizer for a crowd (as shown in the picture) or even just by itself for a nice high protein lunch.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 People

Ingredients

  • 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

Instructions

  • Combine all ingredients and serve alongside crackers, crudites, on bed or as is. Enjoy!
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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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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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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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"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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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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