Salmon with Bow Tie Pasta from go lb. salt

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Alaska Salmon Tortilla Soup

Prep Time: 10 min

Cook Time: 20 min

Serves: 6

Ingredients

2 Tablespoons vegetable oil

1/2 cup finely chopped yellow onion

2 teaspoons fresh minced garlic

2 Tablespoons flour

2 cans (14.5 oz. each) fat-free chicken or beef broth

1 can (10 oz.) diced tomatoes and green chiles

1 can (12 oz.) evaporated skim milk

1/2 teaspoon dried oregano

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon

    OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)

Salt, to taste

8 oz. Monterey Jack or Mexican-style cheese, grated

1 cup tortilla chips, crumbled

Directions

Heat oil over medium heat, using a large stockpot.  Add onions and garlic; stir and cook 3 to 5 minutes, until just starting to brown.  Sprinkle in flour; stir and cook 3 minutes.  Add broth, tomatoes, canned milk and oregano; bring to a boil.  Reduce heat to simmer and cook 10 minutes.
Drain and flake salmon in large pieces, removing skin and bones (if any).  Add salmon to soup and season to taste with salt; heat through.  To serve, place 1/3 cup cheese in bottom of a large soup bowl; add soup.  Sprinkle with tortilla chips.

Nutrients per serving: 393 calories, 22g total fat, 9g saturated fat, 50% calories from fat, 75mg cholesterol, 33g protein, 16g carbohydrate, 1g fiber, 980mg sodium, 652mg calcium and 1300mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org

Alaska Salmon and Chipotle Dip

Prep Time: 10 min

Serves: 4

Ingredients

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
    OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
2 to 3 Tablespoons fresh lime juice
1 Tablespoon chipotle chiles in adobo sauce, chopped
2 Tablespoons chopped fresh cilantro
2 Tablespoons chopped red bell pepper
1 to 2 Tablespoons chopped red onion
1 teaspoon chopped garlic
1/4 teaspoon each salt and pepper
Tortilla chips, as needed

Directions

Drain and flake salmon.  In bowl, mix lime juice, chiles, cilantro, bell pepper, onion, garlic, salt and pepper.  Gently stir in salmon until blended.  Cover and refrigerate until serving.  Serve with tortilla chips.
Cook’s tips:

• Add minced fresh jalapeño peppers for more flavor.
• Makes a great sandwich filling!
• Make a Latino Salmon Salad by adding a tablespoon mayonnaise, minced celery and corn with fresh sliced avocado over fresh greens.
• For a pasta salad, toss with cooked macaroni pasta, drained black beans, corn and canned green chiles with a splash of olive oil.

Nutrients per serving: 123 calories, 5g total fat, 1g saturated fat, 38% calories from fat, 46mg cholesterol, 17g protein, 2g carbohydrate, .3g fiber, 583mg sodium, 182mg calcium, and 1400mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org

Alaskan Salmon on Himalayan Saltware™

This Recipe/Video is brought to you by our good friends at

go lb. salt!

Enjoy!

Quick Alaska Salmon Chowder

Prep Time: 5 min

Cook Time: 20 min

Serves: 4

Ingredients

1 can (14.75 oz.) or 2 cans (7.5 oz. each) traditional pack Alaska salmon
    OR 8 to 10 oz. skinless, boneless salmon (canned or pouched)
1 Tablespoon butter
1 small onion, chopped
1 Tablespoon flour
3 cups skim milk
2 cups (8 oz.) frozen hash brown potatoes with peppers and onions (O’Brien style)
1 can (8 oz.) drained or 1 cup frozen corn kernels
1 teaspoon dried thyme or dill weed
1/2 teaspoon salt
1/2 teaspoon lemon pepper or pepper blend seasoning
1/4 cup bacon bits, divided
2 Tablespoons sherry, if desired

Directions

Drain salmon, reserving liquid; discard skin and bones (if any).  Break salmon into chunks, set aside.
Melt butter in 2-quart saucepan over medium heat.  Add onions; cook and stir 5 minutes.  Add flour; cook 1 minute, stirring occasionally.  Add milk and salmon liquid, bring to a low boil.  Stir in potatoes, corn, seasonings, and 2 tablespoons bacon bits.  Return to simmer, and cook 5 minutes.  Stir in salmon and sherry, if desired; heat through.
To serve, ladle soup into bowls; sprinkle with remaining bacon bits.

Spicy Variation: Add Cajun or Southwest seasoning or red pepper flakes to taste.

Nutrients per serving: 393 calories, 11g total fat, 4g saturated fat, 26% of calories from fat, 74mg cholesterol, 34g protein, 39g carbohydrate, 3.5g fiber, 1314mg sodium, 505mg calcium and 1850mg omega-3 fatty acids.

Recipe from AlaskaSeaFood.org