SMOKY SALMON SPREAD

  • 1 can (15 1/2 oz.) Alaska salmon

  • 1 pkg. (8 oz. ) light cream cheese

  • 2 Tablespoons lemon juice

  • 1/4 cup thinly sliced green onions

  • 2-3 drops natural hickory liquid smoke

  • Crackers or French bread rounds

Drain and flake salmon. Beat cream cheese with lemon juice in electric mixer until light and fluffy. Beat in flaked salmon and green onions until thoroughly combined. Season with liquid smoke to taste. Chill several hours before serving to allow flavors to blend. To serve, spread on crackers or French bread rounds.

Makes 20 servings, about 2 1/2 cups.

Nutrients Per Serving (not including crackers)

Calories:60.9

Carbohydrates:.56 g

Sodium:167 mg

Fat-Total:4.01 g

Cholesterol:20.9 mg

Protein:5.5 g

Dietary Fiber:.04 g

 
 

SALMON-SPINACH PARTY DIP

  • 1 can (7 1/2 oz.) Alaska salmon

  • 1 pkg. (10 oz.) frozen chopped spinach, thawed and thoroughly drained

  • 1 cup plain nonfat yogurt

  • 1/2 cup light mayonnaise

  • 1/2 cup each chopped parsley and chopped green onions

  • 1/2 teaspoon each dried basil and dill weed

  • 1/4 teaspoon grated lemon peel

  • Assorted raw vegetables and crackers

Drain and flake salmon. Combine flaked salmon with remaining ingredients, except vegetables and crackers. Chill several hours to blend flavors. Serve dip with vegetables and crackers.

Makes 16 servings, about 4 cups.

Nutrients Per Serving (not including vegetables and crackers):

Calories:57. 1

Protein:4.06 g

Carbohydrates:2.62 g

Fat-Total:3.4 g

Cholesterol:12.6 mg

Sodium:160 mg

Dietary Fiber:.79 g

 

SALMON PASTA SALAD

  • 1 can (15 1/2 oz.) Alaska salmon

  • 8 oz. fusilli or macaroni, cooked, drained and cooled

  • 1 pint cherry tomatoes, cut in half

  • 2 cups sliced cucumber

  • 1 cup mozzarella cheese, cut into thin strips

  • 1/2 cup chopped parsley

  • 1/4 cup grated Parmesan cheese

  • Lemon Dressing

 

Drain and flake salmon. Toss flaked salmon with remaining ingredients in large serving bowl. Toss with Lemon Dressing and serve.

Makes 8 servings.

LEMON DRESSING

  • 3/4 cup olive oil

  • 1/4 cup lemon juice

  • 2 cloves garlic, minced

  • 1/2 teaspoon dill weed

  • 1/2 teaspoon grated lemon peel

  • Black pepper, to taste

 

Whisk together ingredients until well combined.

Nutrients Per Serving:

Calories:359

Protein:17.4 g

Carbohydrates:12.3 g

Fat-Total:27 g

Cholesterol:40.2 mg

Sodium:423 mg

Dietary Fiber:1.57 g

ALASKA SALMON CHOWDER

  • 1 can (7 1/2 oz.) Alaska salmon

  • 1/2 cup each chopped onions and chopped celery

  • 1 clove garlic, minced

  • 2 Tablespoons margarine

  • 1 cup each diced potatoes and diced carrots

  • 2 cups low salt chicken broth

  • 1/2 teaspoon thyme

  • 1/4 teaspoon black pepper

  • 1/2 cup chopped broccoli

  • 1 can (13 oz.) low-fat evaporated milk

  • 1 pkg. (10 oz. ) frozen corn kernels, thawed

  • Minced parsley

 

Drain and flake salmon, reserving liquid. Saute onions, celery and garlic in margarine. Add potatoes, carrots, reserved salmon liquid, chicken broth and seasonings. Simmer, covered, 20 minutes, or until vegetables are nearly tender. Add broccoli and cook 5 minutes. Add flaked salmon, evaporated milk and corn; heat thoroughly. Sprinkle with minced parsley to serve.

Makes 6 servings.

 

Nutrients Per Serving:

Calories:238

Protein:15.6 g

Fat-Total:5.71 g

Carbohydrates:33 g

Cholesterol:21.9 mg

Sodium:552 mg

Dietary Fiber:4.26 g

 
 

ALASKA SALMON SALAD SANDWICH

  • 1 can (15 1/2 oz.) Alaska salmon

  • 1/3 cup plain nonfat yogurt

  • 1/3 cup each chopped green onions and chopped celery

  • 1 Tablespoon lemon juice

  • Black pepper, to taste

  • 12 slices bread

Drain and flake salmon. Stir in remaining ingredients except pepper and bread. Season with pepper to taste. Spread salmon mixture on half of bread slices; top with remaining bread. Cut sandwiches into halves or quarters.

 

Makes 6 sandwiches.

Nutrients Per Serving:

Calories:264

Sodium:713 mg

Protein:20. 1 g

Dietary Fiber:1.48 g

Carbohydrates:29.6 g

Fat-Total:6.68 g

Cholesterol:40.5 mg

 

SALMON SALAD PLATTER

  • 1 can (15 1/2 oz.) Alaska salmon

  • 1 lb. fresh broccoli spears*

  • 2 Tablespoons olive oil

  • 1 Tablespoon lemon or lime juice

  • Dash pepper

  • 1 cup plain nonfat yogurt

  • 1/4 teaspoon tarragon

  • Crisp greens

  • 2 tomatoes, cut into wedges

  • 2 hard-cooked eggs, quartered

  • 1 cucumber, sliced

*One pkg. (10 oz.) frozen broccoli may be substituted.

 

Drain and flake salmon. Cook broccoli in boiling water just until tender; drain. Combine oil, lemon or lime juice and pepper; pour over broccoli. Marinate 1 hour in refrigerator; drain, reserving marinade. For dressing, combine marinade with yogurt and tarragon. Arrange flaked salmon and broccoli on platter lined with greens. Garnish with tomatoes, eggs and cucumbers. Serve with dressing.

 

Makes 4 servings.

Nutrients Per Serving:

Calories:352

Carbohydrates:17.4 g

Protein:33 g

Fat-Total:17.8 g

Cholesterol:170 mg

Sodium:724 mg

Dietary Fiber:6.45 g

SALMON NICOISE SALAD

  • 1 can (7 1/2 oz.) Alaska salmon

  • 1 small head butter lettuce

  • 1 cup cooked and cooled green beans

  • 1 large tomato, sliced into wedges

  • 1 small red pepper, cored and sliced

  • 1/2 cup thinly sliced red onions

  • Classic Vinaigrette

 

Wash and dry lettuce; arrange leaves on a large serving platter. Toss together the beans, tomato wedges, red pepper slices and red onion slices; arrange on the lettuce. Drain and flake salmon. Arrange flaked salmon on bean mixture. Drizzle Classic Vinaigrette evenly over salad just before serving.

Makes 4 servings.

CLASSIC VINAIGRETTE

  • 3 Tablespoons olive oil

  • 3 Tablespoons white wine vinegar

  • 1/2 teaspoon dry mustard

  • 1 clove garlic, minced

Whisk together all ingredients until well combined.

 

Nutrients Per Serving:

Calories:207

Fat-Total:13.9 g

Protein:12.9 g

Cholesterol:29.3 mg

Carbohydrates:9.35 g

Sodium:328 mg

Dietary Fiber:3 g

 
 

MICROWAVE SALMON STUFFED POTATOES

  •  

  • 1 can (71/2 oz.) Alaska salmon

  • 4 baking potatoes, about 7 oz. each

  • 1 cup shredded Monterey Jack cheese

  • 1/4 cup milk

  • 1 egg, beaten

  • 2 Tablespoons margarine

  • 2 Tablespoons minced onions

  • 2 Tablespoons diced green chiles

  • 1/8 teaspoon black pepper

 

Drain and flake salmon. Set aside. Pierce potato skins several times with a fork. Place in microwave oven. Cook on HI power, 20 minutes, or until tender, turning halfway through. Cut a slice off top of each potato. Scoop out inside, leaving 1/4-inch shell; set aside. Blend potato pulp with 1/2 cup cheese, flaked salmon and remaining ingredients. Spoon mixture into potato shells. Microwave on HI power, 4 - 5 minutes, or until heated through. Sprinkle with remaining cheese and microwave on HI power, 45 seconds, or until cheese is melted.

 

Makes 4 servings.

 

Nutrients Per Serving:

Calories:469

Protein:24.3 g

Carbohydrates:52.8 g

Fat-Total:18.1 g

Cholesterol:110 mg

Sodium:599 mg

Dietary Fiber:4.86 g

SALMON FETTUCCINE

1 can (7 1/2 oz.) Alaska salmon
2 Tablespoons margarine
1/4 cup flour
2 1/2 cups hot low-fat milk
2 Tablespoons sherry
2 Tablespoons sliced green onions
3/4 teaspoon Dijon mustard
3/4 teaspoon dill weed
Black pepper, to taste
8 oz. fettuccine noodles

 

1 Tablespoon chopped parsley
Drain and flake salmon. Set aside. Melt margarine in a medium saucepan over medium heat; Remove from heat and whisk in flour. Cook, stirring constantly, for 2-3 minutes. Whisk in milk and sherry; cook, stirring frequently, for 15 minutes. Stir in flaked salmon and remaining ingredients except fettuccine and parsley; cook 2-3 more minutes, until heated through. Meanwhile, cook pasta according to package directions; drain and place on serving platter. Spoon sauce over pasta and sprinkle with parsley to serve.

 

Makes 4 appetizer servings or 2 main dish servings.

 

Nutrients Per Serving (calculated for main dish serving):

Calories:877

Protein:48.4 g

Carbohydrates:113 g

Fat-Total:23.1g

Cholesterol:86 mg

Sodium:952 mg

Dietary Fiber:8.48 g

 
 

BASIC BEST SALMON LOAF

  • 1 can (15 1/2 oz.) Alaska salmon

  • 2 cups soft bread crumbs

  • 1/3 cup finely minced onions

  • 1/4 cup milk

  • 2 eggs

  • 2 Tablespoons chopped parsley

  • 1 Tablespoon lemon juice

  • 1/4 teaspoon dill weed

  • Dash black pepper

Drain and flake salmon, reserving 2 tablespoons liquid. Combine flaked salmon and reserved liquid with remaining ingredients. Place in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Bake at 350 F for 45 minutes.

Makes 6 servings.

Nutrients Per Serving:

Calories:268

Fat-Total:8. 12 g

Protein:21.4 g

Cholesterol:114 mg

Carbohydrates:26.1 g

Sodium:677 mg

Dietary Fiber:1.58 g

SALMON PATTIES

  • 1 can (151/2 oz.) Alaska salmon

  • 3/4 cup dry bread crumbs

  • 1/2 cup thinly sliced green onions

  • 1/4 cup chopped parsley

  • 1 teaspoon dill weed

  • 3 egg whites

  • 2 Tablespoons lemon juice

  • 1 Tablespoon vegetable oil

  • Hamburger buns, optional

  • Lettuce leaves, optional

  • Tomato slices, optional

 

Drain and flake salmon, reserving 1/3 cup liquid. Mix together flaked salmon, bread crumbs, green onions, parsley and dill. Mix in egg whites, lemon juice and reserved salmon liquid. Form mixture into 4 patties. Heat oil in non-stick frying pan. Saute patties over medium heat until golden brown on both sides. Place salmon patties on hamburger buns; garnish with lettuce leaves and tomato slices, if desired.

 

Makes 4 servings.

 

Nutrients Per Serving (not including buns, lettuce and tomatoes):

Calories:276

Fat-Total:11 g

Protein:27.2 g

Cholesterol:61.4 mg

Carbohydrates:15.9 g

Sodium:792 mg

Dietary Fiber:1.34 g

 
 

SALMON FRITTATA

  • 1 can (15 1/2 oz.) Alaska salmon

  • Non-stick vegetable coating

  • 1 dozen eggs, beaten

  • 1 pint nonfat cottage cheese

  • 2 cups shredded Swiss cheese

  • 1 pkg. (10 oz.) frozen chopped spinach, thawed and drained

  • 1 teaspoon dried basil

  • 1/8 teaspoon cayenne pepper

Drain and flake salmon. Spray 9 x 13-inch baking pan with non-stick vegetable coating. Combine flaked salmon with remaining ingredients and pour into prepared baking pan. Bake at 375 F for 30 minutes, or until frittata is set.

Makes 12 servings.

Nutrients Per Serving:

Calories:231

Fat-Total:12.9 g

Protein:24.3 g

Cholesterol:252 mg

Carbohydrates:3.63 g

Sodium:486 mg

Dietary Fiber:.65 g

 

SALMON CORN SCALLOP

  • 1 can (7 1/2 oz.) Alaska salmon

  • 1/2 cup chopped onions

  • 1/4 cup chopped green peppers

  • 3 Tablespoons margarine

  • 1 1/4 cups crushed water crackers

  • 1 cup milk

  • 1 can (16 or 17 oz.) cream-style corn

  • 2 eggs, slightly beaten

  • 1 cup shredded sharp Cheddar cheese

  • 1/4 teaspoon black pepper

 

Drain and flake salmon. Set aside. Saute onions and green peppers in 2 tablespoons margarine for 5 - 10 minutes, or until tender. Stir in flaked salmon, 1 cup cracker crumbs, milk, corn, eggs, cheese and pepper. Turn into an 8 x 8 x 2-inch baking dish. Melt remaining margarine; toss with remaining cracker crumbs. Sprinkle over casserole. Bake at 350 F for 30 minutes, or until knife inserted in center comes out clean.

Makes 6 servings.

 

Nutrients Per Serving:

Calories:372

Fat-Total:17.3 g

Protein:19.9 g

Cholesterol:117 mg

Carbohydrates:35.8 g

Sodium:824 mg

Dietary Fiber:2.26 g

 

ALASKA SALMON POTATO CAKES

  • 1 can (14-3/4 oz.) Alaska salmon

  • 2-1/2 cups prepared mashed potatoes

  • 2 egg whites

  • 1 tbsp. chopped parsley

  • 1/2 cup sliced green onions

  • oil for frying

  • dry bread crumbs

  • Horseradish-Dill Sauce

Drain salmon and break into chunks*. Set aside. Mix together potatoes with egg whites and parsley until smooth and well combined. Gently fold in salmon and green onions. Heat oil in a large skillet over medium high heat. Form mixture into 1/4 cup patties, coat with bread crumbs and fry 2 to 3 minutes on each side, or until golden brown. Serve with Horseradish-Dill Sauce.

Makes 4 servings.

*Note: The small amount of bones and skin are completely edible and a source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.

HORSERADISH-DILL SAUCE

  • 1/2 cup mayonnaise

  • 1/2 cup lowfat plain yogurt

  • 1 tbsp. prepared horseradish

  • 1/4 tsp. dill weed

  • black pepper to taste

Whisk together all ingredients until well combined.

 

ALASKA SALMON CARBONARA

  • 8 oz. pasta

  • 6 slices bacon, diced

  • 1/2 onion, chopped

  • 3 large cloves garlic, minced

  • 2 tsp. basil, crushed

  • 1/2 tsp. oregano, crushed

  • 1/2 tsp. course ground black pepper

  • 1/4 to 1/2 tsp. crushed red pepper

  • 2 cans (14 oz. each) diced canned tomatoes

  • 3 tbsp. red wine vinegar

  • 1 can (14-3/4 oz.) Alaska salmon, drained and broken into bite-sized pieces

  • 1/3 to 1/2 cup heavy cream

  • parmesan cheese, finely shredded

Cook pasta according to package directions; drain and keep warm. In 3 quart saucepan cook bacon until crip. Drain, reserving about 2 tbsp. fat. Add onion, garlic, basil, oregano, and peppers; cook 5 minutes. Add tomatoes and vinegar; cook over medium high heat 10 minutes or until slightly thickened. Stir in Alaska canned salmon and cream; heat through. Serve over hot cooked pasta. Garnish with cheese.

Makes 4 servings.

 

SUNBURST ALASKA SALMON SALAD

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon

  • 1 cup chopped, peeled cucumber

  • 2 tbsp. sliced green onions

  • 1 avocado, quartered, sliced and fanned

  • 2 tomatoes, cut into wedges

  • 4 to 8 lettuce leaves

  • Lemon Vinaigrette

Drain and flake salmon. Toss flaked salmon with cucumber, green onions and 2/3 of Lemon Vinaigrette. Arrange fanned avocado and tomato wedges in a semi-circle on each of 4 salad plates. Lay lettuce leaves down in center of plate and fill with 3/4 cup salmon mixture. Drizzle with remaining Lemon Vinaigrette.

Makes 4 servings.

LEMON VINAIGRETTE

  • 1/4 cup olive oil

  • 2 tbsp. white wine vinegar

  • 1 tbsp. lemon juice

  • 1/2 tsp. grated lemon peel

  • 1 tbsp. chopped parsley

  • 1/8 tsp. black pepper

Whisk together all ingredients until well combined.

 

BASIC ALASKA SALMON BURGER

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each) Alaska salmon

  • 2 tbsp. lemon juice

  • 1-1/2 tsp. Dijon mustard

  • 3/4 cup dry bread crumbs

  • 1/2 cup sliced green onions

  • 3 egg whites

Drain salmon. Combine lemon juice and mustard. Blend salmon with bread crumbs, green onions and lemon juice mixture. Mix in egg whites. Form mixture into 4 patties and grill or broil until golden brown and heated through. Serve each burger on a bun with lettuce, tomato slices and condiments as desired.

Makes 4 servings.

Recipe Variation: To make Alaska salmon teriyaki burgers, replace lemon juice with soy sauce. Brush burgers with teriyaki glaze or sauce before cooking.

 

ALASKA SALMON OMELETTE

  • 1 can (7-1/2 oz.) Alaska salmon

  • 4 eggs

  • 4 tbsp. sour cream

  • 1/4 tsp. dried tarragon

  • salt and white pepper

  • 1 tbsp. butter or margarine

Drain and flake salmon. Beat together eggs, sour cream, and tarragon. Season lightly. Melt butter in non-stick pan. Pour in egg mixture and cook over moderate heat until the base is set. Arrange the salmon over soft top of omelette. Place pan under pre-heated broiler until omelette is set. Loosen omelette onto a serving plate and carefully fold in half.

Makes 2 servings.

CREAMY ALASKA SALMON PASTA

  • 12 oz. cavatelli or other medium sized, shell-shaped pasta

  • 2 cups 1% lowfat milk

  • 1 pkg. (1.8 oz.) creamy, herbed seafood sauce mix, or lemon dill sauce mix

  • 1 tbsp. butter

  • 1 shallot, finely chopped

  • 4 oz. (1-1/2 cups) sliced mushrooms (optional)

  • 1 can (14-3/4 oz.) Alaska salmon, drained and flaked

  • 1 tsp. fresh lemon juice

In large pot of boiling water, cook pasta according to package directions; drain. In small bowl, whisk together milk and the sauce packet; set aside. In a large sauce pan or Dutch oven, melt butter over medium heat. Add shallot and cook until translucent, about 2 minutes. Add mushrooms and cook, stirring occasionally, until lightly browned, 5 to 6 minutes. Pour in milk mixture and reduce heat to low. Cook, stirring occasionally, until sauce is thickened, 3 to 5 minutes. Add pasta, salmon and lemon juice, stirring and tossing until pasta is well coated and heated through, about 1 minute.

Makes 4-6 servings.

 
 

ALASKA SALMON SHEPHERD'S PIE

  • 1 can (14-3/4 oz.) Alaska salmon

  • 1 pkg. (10 oz.) frozen mixed vegetables, thawed

  • 3/4 tsp. dill weed

  • 2 cups prepared mashed potatoes

  • paprika, as needed

Drain and flake salmon, reserving 2 tbsp. liquid. Toss flaked salmon with vegetables, dill weed, and reserved salmon liquid; place in a 1 quart gratin dish. Spread mashed potatoes over the top. Bake at 400 F, 20 to 25 minutes, until heated through. Sprinkle with paprika before serving.

Makes 3-4 servings.

 

ALASKA SALMON TURNOVERS

  • 1 can (14-3/4 oz.) Alaska salmon, drained and flaked

  • 1/4 cup sliced green onions

  • 1 pkg. (3 oz.) cream cheese, softened

  • 3 tbsp. grated parmesan cheese

  • 2 tsp. Dijon-style mustard

  • 2 tsp. fresh lemon juice

  • 1 tsp. dill weed

  • 2 pkgs. (8 oz. each) refrigerated crescent dinner rolls (16 rolls total)

Preheat oven to 350 F. Combine Alaska canned salmon, onions, cheeses, mustard, lemon juice, and dill; stir until blended. Unroll dough; separate into triangles. Divide filling among 8 triangles (about 3 tbsp. filling each); spread filling leaving a 1/4 inch border of dough around edges. Cover each filled triangle with remaining triangle of dough. Press edges of triangles with a fork to tightly seal turnovers. Place on baking sheets; bake 12 to 15 minute sor until golde. Serve warm.

Makes 8 turnovers. 

 

ASIAN-STYLE ALASKA SALMON NOODLE SOUP

  • 1 can (14-3/4 oz.) Alaska salmon

  • 1 cup thinly sliced carrots

  • 1 pkg. (3 oz.) ramen-style soup

  • 2 cups trimmed pea pods

  • 4 green onions, cut into 1 inch pieces

  • 1 tbsp. grated fresh ginger or 1 tsp. ground ginger

  • 2 garlic cloves

  • 2 tsp. low salt soy sauce

  • 2 tsp lemon juice

  • 1/4 tsp. Asian sesame oil*

Drain and flake salmon, set aside. Bring 5 cups water to boil in a large saucepan. Add carrots and bring to a boil. Break ramen noodles into 4 pieces and drop into water. Simmer 1-1/2 minutes. Stir in peas, onions, garlic, ginger and salmon. Simmer 1-1/2 minutes. Gently stir in remaining ingredients, including seasoning package, and serve.

Makes 4 servings.

*Found in Asian food section of grocery stores.

 

SMART ALASKA SALMON TACOS

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 1/2 cup fresh or bottled non fat salsa

  • 12 (6-1/2 inch) corn tortillas

  • 3/4 cup fat free refried beans

  • 1/4 cup fat free cheddar cheese

  • 2 cups cabbage or lettuce, shredded

  • 3/4 cup fresh tomato, chopped

  • salsa, to taste

  • cilantro, to taste

Mix Alaska salmon with salsa and hold aside. Place the tortillas on sheet pans in 1 single layer; portion beans and cheese evenly onto the tortillas. Place in a 350 F oven until warm and cheese is melted, 5 to 8 minutes. Remove from oven and divide salmon mixture evenly among the tortillas. Top with cabbage or lettuce and diced tomatoes, portioned evenly. Fold tortillas over and serve with extra salsa and chopped cilantro, if desired.

Makes 12 tacos or 6 servings.

Variation: Salmon mixture may also be used as burrito or tostada filling.

 

HEALTHY ALASKA SALMON GAZPACHO

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 2 cans (10-3/4 oz.) reduced sodium vegetarian vegetable soup, ready to eat OR

  • 1 condensed can (10-3/4 oz.) of soup, diluted with 1 can of water

  • 3 cups vegetable juice cocktail

  • 1/2 cup cucumber, peeled, seeded, small dice

  • 2 cups fresh tomato, small dice

  • 1/2 cup red and green bell pepper, small dice

  • 2 tsp. garlic, minced

  • 1 tbsp. ground cumin

  • 2 tbsp. fresh cilantro, chopped

  • 6 lime wedges

  • hot pepper sauce, to taste

  • salt and pepper, to taste

Drain and flake Alaska salmon; hold aside under refrigeration. In a large bowl, mix all remaining ingredients together except limes. Taste, adding salt and pepper as needed; place in refrigerator to chill, 2 to 4 hours. To serve, mix the salmon into the chilled soup. Ladle into 6 soup bowls and garnish with additional cilantro and a lime wedge.

Makes 6 servings.

 

PENNE PASTA WITH HEART SMART SMOKED ALASKA SALMON CREAM SAUCE

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 1 lb. penne pasta

  • 1 tsp. liquid smoke

  • 1/2 cup white wine

  • 1 cup clam juice

  • 1 tsp. garlic, minced

  • 1 shallot, minced

  • 3/4 cup evaporated skim milk

  • 1/2 tbsp. cornstarch

  • fresh dill, chopped, to taste

  • salt and pepper, to taste

  • olive oil cooking spray

Mix cornstarch with 2 tbsp. of evaporated skim milk, hold aside. Spray a saute pan with cooking spray, add garlic, dill, shallot and 2 tbsp. of wine and cook for 2 minutes. Add the clam juice, liquid smoke and 3/4 of the salmon; cook for 5 minutes. Remove to a blender or food processor and process to your desired consistency. Add the cooked pasta and toss; cook to heated through. Taste, adding salt and pepper as needed. Serve, garnished with additional dill.

Makes 6-8 servings.

 

ALASKA SALMON GARDEN FRESH SALAD

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 1 red onion, sliced thin

  • 3 tomatoes, seeded and diced

  • 1-1/2 red pepper, roasted, cored, seeded and chopped

  • 6 cups assorted salad greens

  • 1/2 cup fresh basil, shredded

  • 1 carrot, peeled and shredded

  • 1 celery stalk, chopped

  • 3/4 cup non fat Italian salad dressing

  • 3/4 cup fat free mozzarella cheese, shredded

  • 4 tbsp. Dijon-style mustard

  • 1 to 2 tsp. balsamic vinegar

  • salt and pepper, to taste

In a large bowl, combine the onion, tomato, red pepper, salad greens, basil, carrot and celery. Mix well. In a separate bowl, mix the salad dressing, mustard and vinegar. Add the dressing mixture and Alaska salmon to the salad greens and combine thoroughly. Portion evenly onto chilled serving plates, top with cheese and serve.

Makes 6-8 servings.

Variation: Can be used as a sandwich filling - try it with warm pita bread!

 

ALASKA SALMON AND CILANTRO POTATO SALAD

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 1/4 cup fresh cilantro, chopped

  • 1 tsp. garlic, minced

  • 1-1/2 cups nonfat mayonnaise

  • 1/3 cup red onion, diced

  • 1/3 cup celery, diced

  • 2-1/2 lbs. red potatoes, cooked and quartered, with skin left on

  • salt and pepper, to taste

Place mayonnaise, cilantro, garlic, onion and celery into a large mixing bowl; combine well. Add Alaska salmon and potatoes; gently mix all ingredients together to coat. Taste, adding salt and pepper as necessary. Chill for 1 to 3 hours for best results. Garnish with fresh cilantro and serve.

Makes 8 - 10 side dish portions.

 

TACO-STYLE ALASKA SALMON PASTA

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 1 lb. pasta, cooked in unsalted water

  • 2 cups salsa

  • 4 oz. low fat sour cream

  • 4 tsp. fresh cilantro, chopped

  • 2 oz. low fat cheddar cheese, grated

  • 1 tsp. ground cumin

  • 4 tbsp. lightly crushed tortilla chips

  • salt and pepper, to taste

Mix salsa, cumin and Alaska salmon in a large sauce pot; stir and heat thorugh. Add the warm pasta; stir and heat through again. Taste, adding salt and pepper as necessary. To serve, dish into 4 warm serving bowls. Top each portion of pasta with 1/2 oz. of cheese, 1 oz. sour cream and sprinkle with 1 tbsp. of tortilla chips and 1 tsp. of cilantro.

Makes 4 servings.

 

SMOKED ALASKA SALMON CLUBHOUSE SANDWICH

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 12 slices bread, toasted

  • 1/8 to 1/4 tsp. liquid smoke

  • 2 tsp. fresh dill, chopped

  • 2 tbsp. red onion, small dice

  • 4 lettuce leaves

  • 8 slices tomato

  • 8 slices bacon, cooked

  • 1/2 cup plus 4 tbsp. low fat mayonnaise

Mix Alaska salmon with dill, onion and 1/2 cup of mayonnaise; add liquid smoke to taste. Lay out bread slices in 4 rows of 3. Top each slice with 1 tsp. of mayonnaise. Divide the salmon mixture among 4 slices of bread and top with lettuce leaf. Add a second slice of bread, topping with 2 slices of bacon (cut in half) and 2 slices of tomato. Crown with the remaining slices of bread and secure with toothpicks. Cut in half diagonally and serve.

Makes 4 servings.

 

ALASKA SALMON CALZONE

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 1/2 cup barbecue sauce

  • 4 tbsp. roasted red pepper, medium dice

  • 4 tbsp. grilled red onion, medium dice

  • 1 cup skim milk mozzarella cheese, grated

  • 1 box frozen Pepperidge Farm puff pastry dough

  • 1 egg

  • olive oil

Thaw puff pastry dough, following the directions of the box. Preheat oven to 400 F. Mix Alaska salmon with barbecue sauce and onion, hold aside. Cut each piece of puff pastry dough in half. Lightly flour a work surface and roll each piece of dough into an 8 inch by 8 inch square, trimming as necessary. Place 1/4 salmon mixture into a corner of each pastry square, not close to the edge (you will be folding each square into a triangle). Top salmon mixture with 1 tbsp. of red pepper and 1/4 cup of mozzarella cheese. Beat the egg, brush each edge of the 4 pastry squares with egg. Fold pastry over into triangles and crimp the edges well to seal tightly. Carefully place triangles onto an oiled or parchyment paper covered sheet pan. Lightly brush the tops witholive oil and place into the oven, cook for 20 to 25 minutes until golden brown. Remove from oven. Drizzle extra barbecue sauce over 4 serving plates. Top with a warm calzone and serve.

Makes 4 servings.

 

ALASKA SALMON AND GRILLED VEGETABLE LASAGNE

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 1 lb. lasagne noodles, cooked

  • 2 jars (26 oz. each) marinara sauce

  • 1/2 tsp. garlic, minced

  • 2 tsp. fennel seed, slightly crushed

  • 2 tbsp. fresh basil, chopped

  • 1 eggplant, sliced lengthwise

  • 1 zucchini, sliced

  • 1 red bell pepper, sliced

  • 1/2 red onion, sliced

  • 1 lb. grated cheese: mozzarella, provolone, cheddar or any combination

  • olive oil

  • salt and pepper, to taste

Preheat oven to 350 F. Add marinara sauce, garlic and fennel seed to a sauce pot; bring to a boil. Reduce to a simmer, add basil and cook for 10 minutes; hold warm. Heat a grill. Lightly brush both sides of the chopped vegetables with olive oil and season lightly with salt and pepper. Place on grill and cook to tender (time will vary depending on the type of vegetable, size of slices and temperature of grill). Remove from grill and chop into medium dice. Place in a bowl and mix together. Taste, adding salt and pepper as needed. Spread a light layer of marinara sauce mixture into the bottom of an oven proof cassarole dish. Lay out a base of the cooked noodles, overlapping them slightly. Cover the noodles with a layer of 1/2 the grilled vegetable mix, spreading evenly over the noodles. Top the vegetables with 1/2 of the salmon, and 1/3 of the cheese. Add 1/3 of the remaining sauce. Add the next layer of noodles, and repeat the layering instructions above. Add a final layer of noodles, topped with the remaining 1/3 of sauce, followed by the remaining 1/3 of cheese. Carefully press everything down. Cover with plastic wrap, then foil. At this point, the lasagne can be placed in either the refrigerator or freezer for later use. Place the lasagne in the oven and cook 45 to 60 minutes, until the cheese is melted and the lasagne is completely heated through. Remove from oven, let stand 10 to 15 minutes.

Makes 6-8 servings.

 

ALASKA SALMON AND WHITE BEAN STEW

  • 1 can (14-3/4 oz.) or 2 cans (7-1/2 oz. each Alaska salmon, drained and flaked

  • 2 cans (15 oz. each) small white beans, save all liquid

  • 1/2 cup tomato, diced

  • 1 medium onion, chopped

  • 4 cloves garlic, minced

  • 1 zucchini, chopped

  • 1 carrot, peeled and chopped

  • 2 cups fresh basil, loose packed, chopped

  • 1 tbsp. Worcestershire sauce

  • 1/2 cup dry sherry

  • 1 tsp. oregano

  • 4 tbsp. parmesan cheese, grated

  • olive oil

  • salt and pepper to taste

Heat oil in a saute pan; add the garlic, onion and oregano and saute until the onion is translucent. Add the zucchini, carrot and Worcestershire sauce; stir and saute for 3 to 4 minutes. Drain beans, saving liquid. Add the beans to the saute along with the bean liquid and enough water to equal a total of 4 cups of liquid. Add the sherry, salt and pepper. Bring to a boil; reduce to simmer and cook 5 minutes. Add the salmon, basil and diced tomato. Cook 3 to 4 minutes until salmon is heated through. Place into 4 warm serving bowls, and top with 1 tbsp. of parmesan cheese and serve.

Makes 6 servings.

 

GOLD RUSH TACOS

  • 1 can (14-3/4 oz.), or 2 cans (7-1/2 oz. each) Alaska Canned Salmon

  • 1-1/2 cups thick and chunky salsa

  • 1 can (4 oz.) diced green chiles, drained

  • 1 can (8-3/4 oz.) black beans, rinsed and drained

  • 8 corn taco shells

Drain and flake salmon, removing skin and bones if necessary. Set aside. Combine salsa, green chiles and beans in a large saucepan; stir and heat through. Add the salmon; stir gently and heat through again. Transfer salmon mixture to a serving dish. Arrange taco shells on a platter and offer separate bowls of toppings such as salsa, lettuce, green onion, tomatoes, grated cheese, olives, avocado and sour cream. Makes 4 servings.

 

ALASKA SALMON ROMANOFF

  • 6 oz. noodles

  • ½ pint dairy sour half-&-half

  • ½ package (3/4 oz.) dry ranch-style dressing mix

  • 1 can (7-½ oz.) Alaska Salmon , drained and flaked

  • 1 can (4 oz.) sliced mushrooms, drained

  • 3 tbsp. chopped green onions

  • ¼ tsp. dill weed

Cook noodles according to package directions; drain. Combine all ingredients; mix well. Spoon into buttered 1-1/2 quart microwave-safe dish. Microcook at MEDIUM-HIGH (70%) 5 to 6 minutes or until thoroughly heated. Stir before serving. Makes 4 servings.

 

ALASKA SALMON CASSAROLE OLE

  • 1 can (7-½ oz.) Alaska Salmon

  • ¼ cup each chopped green pepper, onion and tomato

  • 1 tbsp. butter or margarine

  • 1 cup dairy sour half-&-half

  • 2 tbsp. lemon juice

  • 1 tbsp. chopped cilantro (optional)

  • ½ tsp. chili powder

  • 2 cups crushed tortilla chips, divided

  • ¼ cup shredded Cheddar cheese

  • Your favorite salsa

Drain salmon reserving 2 tablespoons liquid; flake. In covered 2 cup microwave-safe container measure microcook green pepper, onion, tomato and better at HIGH (100%) 2 minutes. Stir in salmon; sour half-&-half, lemon juice, salmon liquid, cilantro and chili powder. Layer 1 cup of crushed chips in bottom of 1-1/2 quart microwave-safe dish. Spread salmon mixture over chips; top with remaining chips. Microcook, covered with waxed paper, at MEDIUM-HIGH (70%) 7 to 10 minutes. Top with cheese. Serve with favorite salsa. Makes 2 to 3 servings.

 

ALASKA SALMON AND AVOCADO PASTA SALAD

  • 1 14-3/4 oz. can of Alaska Salmon (or 2 cans, 7-1/2 oz.)

  • 6 oz. dry pasta, macaroni, penne or shells

  • 2 tbsp. French dressing

  • 1 bunch green onions, thinly sliced

  • 3 tbsp. chopped cilantro or parsley

  • 1 lime, juiced & rind grated

  • 1 red bell pepper, cored, seeded & thinly sliced

  • Paprika, to taste

  • Lettuce leaves, to serve

  • ½ cup sour cream

  • 1 tbsp. tomato paste

  • 2 ripe avocados, pitted & diced

  • 2 tbsp. light mayonnaise

Cook pasta according to package directions. Drain and toss with French dressing. Allow to cool. Drain and flake salmon*. Add to pasta with green onions, sliced pepper and cilantro. Whisk together lime juice and grated rind, mayonnaise, sour cream and tomato paste, until thoroughly combined. Toss pasta salad with dressing. Season to taste with salt and pepper; cover and chill. Before serving, gently toss avocados into salad. Spoon salad onto bed of lettuce leaves. Sprinkle with paprika for garnish.

*The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.

 

ALASKA SALMON AND WALNUT SANDWICH

  • 1 14-3/4 oz. Alaska Salmon (or 2 cans, 7-1/2 oz.)

  • ½ cup toasted chopped walnuts*

  • 1/3 cup light mayonnaise, divided

  • 1 tbsp. Dijon-style mustard

  • 1 tsp. Worcestershire sauce

  • 8 slices whole wheat bread

  • 4 lettuce leaves, shredded

Drain and flake salmon**. Mix gently with walnuts, 2 tablespoons mayonnaise, mustard and Worcestershire sauce. Spread bread evenly on 1 side with remaining mayonnaise. Spread salmon mixture evenly over 4 bread slices. Divide lettuce evenly between sandwiches. Top with remaining 4 bread slices and cut as desired to serve. Makes 4 servings.

*Or use chopped almonds or pecans.

**The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.

 

GRILLED ALASKA SALMON BURGERS

  • 1 14-3/4 oz. can Alaska Salmon (or 2 cans, 7-1/2 oz.)

  • 2 tbsp. lemon juice

  • 1-1/2 tbsp. Dijon-style mustard

  • ¾ cup dry breadcrumbs

  • ½ cup sliced green onions

  • 3 egg whites

Drain and flake salmon*. Combine lemon juice and mustard. Blend flaked salmon with breadcrumbs, green onions, and lemon juice-mustard mixture. Mix in egg whites until well blended. Form mixture into 4 patties and cook on a lightly oiled grill or sauté in skillet until golden brown on both sides. Serve each burger on a bun with lettuce, tomato slices, and condiments as desired. Makes 4 servings.

*The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.

 

FISHERMAN'S TOMATOES

  • 1 14-3/4 oz. (or 2 cans, 7-1/2 oz each) Alaska Salmon

  • 4 large tomatoes

  • 2 tbsp. olive oil

  • 1 tbsp. white wine vinegar

  • 2 tsp. Dijon-style mustard

  • 1 tbsp. finely chopped parsley or watercress

  • 1 cup cooked, chilled, white rice

  • 1 cup cooked, chilled, corn kernels

Drain and flake salmon*. Cut tomatoes in half across the middle and remove the core and seeds. Whisk together the olive oil, mustard, and vinegar until well blended. Stir in parsley or watercress. Toss together salmon, rice and corn in a mixing bowl. Toss with dressing to coat. Place tomato halves on a serving plate and fill with salmon mixture. Makes 4 servings.

*The skin and tiny, soft bones are completely edible and an excellent source of calcium and omega-3 fatty acids. Simply blend skin and bones with salmon and other ingredients.

 

JIFFY SALMON PIZZA

  • 1 can (7-1/2 oz.) Alaska Salmon

  • 1 can (8 oz.) tomato sauce

  • 2 tbsp. minced onion

  • ¼ tsp. Italian seasoning

  • 4 English muffins, halved

  • ¾ cup shredded Swiss cheese

  • 3 tbsp. grated Parmesan cheese

  • 8 ripe olives, sliced (optional)

Drain salmon, reserving liquid; flake. Combine reserved salmon liquid, tomato sauce, onion and Italian seasoning in small saucepan; bring to boil, reduce heat and simmer 5 minutes. Spoon tomato mixture evenly over muffins. Spread with salmon flakes. Combine cheeses and sprinkle over salmon. Garnish with olives. Place pizzas on baking sheet and bake at 400°F for 8 minutes. Makes 4 servings.

 

ALASKA SALMON AND VEGETABLE SALAD VINAIGRETTE

  • 2-1/2 cups sliced, cooked new potatoes

  • 2-1/2 cups cauliflowerets, cooked until crisp-tender

  • 2-1/2 cups celery sticks or fennel strips, cooked until crisp-tender

  • Vinaigrette Dressing

  • 1 can (15-½ oz.) Alaska Salmon*

Marinate vegetables in Vinaigrette Dressing at least one hour. Drain and arrange on platter; reserve dressing. Drain salmon; break into chunks. Arrange with vegetables on platter. Drizzle with remaining Vinaigrette Dressing. Makes 6 to 8 servings.

Vinaigrette Dressing: Combine ½ cup olive or vegetable oil, ¼ cup red wine vinegar, 2 tablespoons minced parsley, 1 tablespoon minced chives or green onion, 1/8 teaspoon salt and dash of pepper; mix well. Makes about ¾ cup.

*Two cans (7-1/2 oz. each) Alaska Salmon may be substituted.

Coal Point Seafood
1-800-325-3877
In Alaska 907-235-3877 · Fax 907-235-9773
Email: fish@alaska.net
4306 Homer Spit · Homer · Alaska · 99603

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