PROMO: Wild Alaskan Salmon recipes

Wild Alaskan salmon pasta puttanesca 

Enjoy this simple supper made with pasta shapes and juicy chunks of canned red Alaska salmon in a delicious tomato sauce with a hint of spice.

Serves 4

Ingredients 

1 x 418g or 2 x 213g cans red Alaska salmon

1 tbsp olive oil

1 onion, finely chopped

1 clove garlic, crushed

400g can chopped tomatoes with herbs

1 tbsp capers, rinsed

50g (2 oz) pitted black olives, sliced

Pinch of chilli flakes (optional)

350g (12 oz) penne or other pasta shapes

Salt and freshly-ground black pepper

To Garnish:

Fresh basil leaves

  • Drain the salmon, discarding the skin and removing the bones, if wished.  Break the salmon into large chunks. Set aside 
  • Heat the olive oil in a saucepan and fry the onion and garlic gently, without browning, for 4 - 5 minutes. Add the tomatoes and simmer for about 10 minutes. Add the capers, black olives and chilli flakes, if using. Season to taste. Continue to simmer gently whilst cooking the pasta 
  • Cook the pasta in lightly salted boiling water for 10 – 12 minutes, or according to pack instructions, until tender. Add the tomato sauce, and then gently stir in the salmon chunks. Serve, garnished with basil leaves

Cook’s Tip: Use regular chopped tomatoes and add 1 tsp of dried mixed herbs, if you prefer.

Cajun-style Alaska Salmon Burgers

 Serves 4

 Ingredients 

1 x 418g or 2 x 213g cans red Alaska salmon

400g can cannellini beans, rinsed and drained

400g can red kidney beans, rinsed and drained

1 small red onion, roughly chopped

1 celery stick, roughly chopped

1 tbsp fresh thyme leaves

1 egg, separated

2 tsp Cajun seasoning

1 medium courgette, grated

Freshly ground black pepper

2 tbsp olive or vegetable oil

4 burger buns, cut in two

Shredded lettuce, sliced tomatoes and gherkins, to serve 

  • Drain the salmon and remove the skin and bones, if wished. Break into large chunks.
  • Put the cannellini and kidney beans into a food processor with the red onion, celery, thyme, egg yolk and Cajun seasoning and blitz together, though avoid over-processing. Tip into a bowl and mix in the grated courgette and salmon chunks. Season with black pepper.
  • Form the mixture into 4 burgers. Beat the egg white with 2 tbsp water and brush over the burgers.
  • Heat the oil in a frying pan and cook the burgers over a medium heat for 8-10 minutes, turning occasionally.
  • Toast the cut sides of the burger buns and pile lettuce leaves on top of the bases. Place the salmon burgers on top, then finish off with tomato slices and gherkins.

Cook’s tip: Choose different bread for serving the burgers, such as ciabatta or granary rolls.

Cajun-Style Wild Alaska Salmon and Chorizo Rice

Serves: 4

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients

1 x 416g or 2 x 213g cans red Alaska salmon

350g (12oz) long grain rice

1 tbsp vegetable stock powder or 1 vegetable stock cube

1 tbsp vegetable oil

100g (4oz) chorizo, sliced

1 onion, chopped

1 garlic clove, crushed

2 celery sticks, chopped

1 green pepper, deseeded and chopped

1 small red chilli, deseeded and finely chopped

12 cherry tomatoes, halved

1 tbsp chopped fresh thyme, plus extra sprigs, to garnish

Salt and freshly ground black pepper

  • Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks
  • Cook the rice in boiling water for 10 to 12 minutes, until tender, adding the stock powder or cube to the cooking water to give the rice extra flavour
  • Meanwhile, heat the vegetable oil in a wok or large frying pan and add the chorizo, onion, garlic, celery, green pepper and chilli. Fry gently for 5 to 6 minutes until the vegetables are soft
  • Drain the cooked rice thoroughly and add it to the vegetables with 4 tablespoons of the reserved salmon liquid. Stir and cook for 1 or 2 minutes, then add the cherry tomatoes, thyme and chunks of salmon, stirring gently so that the fish does not break up too much 
  • Season with salt and freshly ground black pepper and serve on warm plates, garnished with sprigs of thyme

Cook’s tip: Cool any leftovers quickly, then cover and chill. Eat within one day and reheat thoroughly 

Wild Alaska Salmon, Potato and Leek Frittata

Serves: 4

Preparation time: 10 minutes

Cooking time: 30 minutes

Ingredients  

1 x 213g can red Alaska salmon

500g (1lb 2oz) new potatoes, cut into chunks

3 tbsp olive oil

1 large leek, thinly sliced

5 eggs, beaten

Salt and freshly ground black pepper 

  • Drain the canned salmon, reserving the liquid. Remove any skin and bones, if wished, then break the salmon into chunks
  • Cook the potatoes in lightly salted boiling water for about 10 minutes, until tender. Drain thoroughly
  • Heat the olive oil in a large non-stick frying pan and fry the potatoes for 4 to 5 minutes until browned, then add the leeks and fry for a few more minutes until softened. Season with a little salt and pepper
  • Beat the eggs with the reserved salmon liquid, then pour into the frying pan. Cook over a medium-low heat to set the eggs on the base. Meanwhile, preheat the grill
  • Set the surface of the frittata by cooking under the grill for a few minutes. Leave to cool for about 10 minutes, then serve (this will make it easier to handle)

Cook’s tip: Vary the filling as you wish, using cooked pasta instead of potatoes, and peppers or courgettes instead of leeks. If you prefer, bake the frittata in the oven for 20 to 25 minutes at 190°C, fan oven 170°C, Gas Mark 5, until set and browned

Wild Alaskan Salmon breakfast fishcakes

These scrumptious fish cakes are simply made by mixing mashed potato with chunks of canned Alaska salmon and fresh herbs. Cook them in a little butter and olive oil and top them with a poached egg - delicious for breakfast or brunch.

Serves: 4

Ingredients 

1 x 418g or 2 x 213g cans red Alaskan salmon

500g (1lb 2oz) potatoes, peeled and cut into chunks

2 tbsp chopped fresh parsley or chives (optional)

25g (1oz) butter

1 tbsp olive oil

Salt and freshly ground black pepper

4 eggs

2 tsp vinegar

  • Drain the salmon, discarding the liquid. Remove any skin and bones, if wished, then break the salmon into large chunks. Cover and set aside
  • Simmer the potatoes in lightly salted boiling water until tender, about 20 minutes. Drain well, then mash them. Cool for a few minutes
  • Mix the salmon chunks through the mashed potato with the parsley or chives, if using. Season with salt and pepper. Form into 4 large or 8 small fish cakes
  • Heat the butter and olive oil in a large frying pan and fry the fish cakes gently on both sides for 4-5 minutes, until browned. Meanwhile, poach the eggs in simmering water with the vinegar until done to your liking, allowing 3 minutes for a soft poached egg. Drain well and serve on top of the fish cakes

Cook’s tips: Adding a little vinegar to the water when poaching eggs helps to keep them together. This is a fantastic recipe for using leftover mashed potato.

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