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
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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
Salmon Soufflé
1 7.75 oz. can Oregon’s Choice Gourmet Chinook Salmon
3 Tbsp butter
3 Tbsp flour
¼ tsp salt
1 pinch of cayenne
1 cup hot milk
4 egg yolks, beaten
½ tsp dry mustard
1 tsp Worcestershire sauce
¼ tsp dried thyme
7 egg whites, stiffly beaten
Melt the butter in a saucepan. Stir in the flour, salt and cayenne. Gradually stir in the hot milk and cook, stirring until the sauce is smooth and thickened. Remove sauce from the heat and stir in the egg yolks, mustard, Worcestershire sauce, thyme and salmon. Let cool. Then fold in the stiffly beaten egg whites, pour into a buttered soufflé dish and bake in a pre-heated oven at 350 degrees for 45 to 50 minutes. Sprinkle with paprika and serve at once with hollandaise sauce. Serves 4.
