ALASKA SALMON TACOS
1 can Salmon
fresh salsa
12 (6.5 inch) corn tortillas
3/4 cup black beans
1/4 cup Cheddar cheese, or other cheese of your choice
2 cups shredded cabbage
Cilantro, to taste
Preheat oven to 350°F. Mix 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 oven until warm and cheese is melted (5-8 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.
ALASKA SALMON AND THREE BEAN SALAD
A 20 Minute Meal modified from http://www.alaskaseafood.org
1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon OR 2 cans or pouches (6 to 7.1 oz. each) skinless, boneless salmon
8 oz. tender green beans, halved
1 cup canned cannellini beans, rinsed and drained
1 cup canned pinto beans, rinsed and drained
1/2 cucumber, chopped into chunks
12 cherry tomatoes, halved
6 green onions, finely sliced
Handful young fresh spinach leaves or watercress
Dressing:
3 Tablespoons olive oil
2 Tablespoons lemon juice
2 teaspoons grainy mustard
Salt and freshly ground black pepper
Salad: Drain and chunk Alaska salmon, removing skin and bones (if any). Cover and set aside. Cook green beans in lightly salted boiling water for 4 to 5 minutes, until just tender. Rinse with cold water and drain well. Transfer to a salad bowl; add cannellini and pinto beans. Add cucumber, cherry tomatoes, green onions and spinach. Toss together to mix; add salmon chunks and toss again gently.
Dressing: Mix together olive oil, lemon juice and grainy mustard. Season with salt and pepper. Pour over salad just before serving, tossing gently to combine with ingredients.
Makes 4 Servings.
MEDITERRANEAN SALMON SPREAD
Modified from http://www.alaskaseafood.org
3 Tablespoons prepared Italian, Creamy Italian or Vinaigrette salad dressing
1/2 small onion, coarsely chopped
1 medium bell pepper, seeded and coarsely chopped
1 jar (2 oz.) pimento-stuffed green olives, drained
1 can (4 oz.) sliced ripe olives, drained
2 garlic cloves, chopped
1 teaspoon dried basil leaves
1 teaspoon dried oregano leaves
1 can (14.75 oz.) canned salmon
bread of choice
cheese of choice
spinach or lettuce
tomato, sliced
Spread: In a food processor or blender, combine dressing, onion, bell pepper, olives, garlic, basil and oregano. Pulse or blend ingredients just until finely chopped; stir in salmon.
Bayandem 