Recipes
Alderwood Smoked Chinook with Zesty Cilantro Lime Dressing
Royal Chinook Sweet Potato Kale Salad with a Honey Mustard Drizzle
Salmon & Fresh Dill Deviled Eggs
Lemony Herbed Royal Chinook Wrap
Alaskan Sockeye Salmon w/ Roasted Zucchini and Pumpkin Feta Puree
Simple Lemon Dill Salmon Pasta
Savory Beet Goat Cheese and Gourmet Salmon Galette
Citrus Fennel and Chinook Salmon Salad
Chinook Salmon Cream Cheese Board
Chinook Salmon Miso Corn Chowder
Chinook Salmon Arugula Feta Frittata
Asian-Style Cucumber Salmon Bites
Salmon Burgers with Lemon Dill Aioli
Alaskan Sockeye Salmon Chowder
Spicy Sriracha Smoked Salmon Dip
Smoked Salmon Pate
By Kevin McCarthy
4 oz. Oregon’s Choice Smoked Salmon
8 oz. cream cheese
1 T. fresh chives
1 T. fresh parsley
1 T. Dijon mustard
1 T. capers
Assorted crackers
Combine salmon, chives, parsley, mustard and capers in a food processor. Process until chopped up. Add softened cream cheese, process until smooth. Pack into a bowl,cover and refrigerate 2 hours or until chilled. Serve with assorted crackers.
