Recipes
Salmon & Fresh Dill Deviled Eggs
Katie’s Award-Winning Tuna Sandwich
Chopped Albacore Tuna Salad Sandwich
Chipotle Deviled Farm Fresh Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Albacore Asparagus and Tomato Lemon Butter Sauce
Masala Albacore with Coconut Turmeric Rice
Simple Lemon Dill Salmon Pasta
Rustic Italian Albacore Sandwich
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Crab Stuffed Portobello Mushrooms
Chinook Salmon Cream Cheese Board
Smoked Tuna Cream Cheese Board
Jalapeno Garlic Albacore Skillet Breakfast Hash
Chinook Salmon Miso Corn Chowder
Gourmet Albacore Tomato Bisque
Gluten-Free Smoked Tuna Cakes with Chipotle Aioli
Chinook Salmon Arugula Feta Frittata
Jalapeno Garlic Albacore Tacos
Mediterranean Style Albacore Tuna Wraps
Asian-Style Cucumber Salmon Bites
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Salmon Wellington
Oregon’s Choice Salmon Wellington
Ingredients
4 servings
- 2 Tbsp Butter
- 3 Garlic Cloves -Minced
- ½ Cup Onion-Diced
- 2 Cups (Roughly 4 oz) Spinach –Tightly Packed
- ½ Tsp Salt
- 1 Tsp Pepper
- ⅓ Cup Breadcrumb
- 4 Oz Cream Cheese
- ¼ Cup Parmesan Cheese -Shredded
- 2 Tbsp Dill -Chopped
- 2 Tbsp Parsley -Chopped
- 1 Tsp Thyme
- 1 Sheet Puff Pastry, softened to room temperature
- 2 Can Oregon’s Choice Salmon
- 1 egg, beaten
Directions:
- Preheat the oven to 425°F.
- Drain liquid from salmon and combine with chopped dill, parsley, and thyme.
- In a pan over medium heat, add butter, garlic, and onions, cooking until translucent.
- Add the spinach, salt, and pepper, cooking until the spinach is wilted.
- Lastly add the breadcrumbs, cream cheese, and parmesan, stirring until the mixture is evenly combined. Remove from heat and set aside.
- On a cutting board, smooth out the sheet of puff pastry. Place the spinach mixture in the center of the puff pastry. Then add the salmon mixture on top creating a mound.
- Fold the long edges of the puff pastry over the salmon and spinach, then fold the shorter ends. Seal with egg wash. Flip the puff pastry over and brush with egg wash on top and all sides.
- Score the top of the pastry with a knife, cutting shallow diagonal lines to create a crosshatch pattern. (This helps moisture evaporate.)
- Bake for 20-25 minutes, until the puff pastry, is golden brown.
Note: I prefer the spinach first and then the salmon so that when you flip it over the salmon is on the bottom to protect it from getting soggy. Meanwhile, juices from the spinach mixture will mingle with salmon, while most will evaporate through the scoring on the puff pastry.