There are a multitude of ways to enjoy Wild Planet foods, and new recipes are created every day... by chefs, nutritionists and mostly by you, our loyal customers. So read on and enjoy!

Mackerel Brown Rice Maki Rolls

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Makes 2 servings

Ingredients

1 cup cooked short grain brown rice
1 1/2 Tbsp rice vinegar
2 tsp sugar or maple syrup
1/4 tsp salt
2 nori sheets
1/2 of one carrot, julienned
1/2 of one cucumber, julienned
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained
1 small avocado, sliced
1/4 cup cilantro leaves, stems removed
1 small jalapeño, minced or thinly sliced
Wasabi
Pickled ginger
Soy sauce or tamari

Instructions

Cook rice according to package instructions and set aside. In a small bowl, mix together rice vinegar, sugar or maple syrup and salt. Add the rice vinegar mixture to the cooked rice and gently combine. Place one nori sheet, shiny side down, on top of a sushi mat. Press half of the rice mixture evenly onto the bottom 3/4 of the nori sheet, leaving a space at the top for sealing. Toward the bottom of the nori sheet, layer carrot, cucumber, Wild Planet Wild Mackerel Fillets, avocado slices and cilantro leaves over the rice. Make sure to leave some space at the bottom of nori sheet in order to roll it over the filling. Tightly roll using the sushi mat, squeezing the roll as you go. Repeat process with the second sheet of nori. Slice each roll into approximately 8 pieces. You will want to use a sharp knife, wiping it clean and dipping it into water in between cuts. Top each piece with a bit of jalapeño to taste and serve with wasabi, pickled ginger and soy sauce or tamari.

Mackerel Kedgeree

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Makes 2 servings

Ingredients

1 Tbsp olive oil
1/2 of one yellow onion, diced
1 small nub of ginger, finely grated
3/4 of one mild red chili, minced (slice the rest and save for topping)
1 clove garlic, minced
1 tsp turmeric
1 tsp curry powder
1/2 cup frozen peas
2 cups basmati rice, cooked
Juice of one fresh lemon
1/4 cup cilantro, chopped
Black pepper, to taste
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained
2 hard-boiled eggs

Instructions

Place the olive oil in a pan over medium heat. Add onion, ginger, red chili, and garlic. Cook, while stirring, until softened. Add turmeric, curry powder, and frozen peas. Cook for 2-3 more minutes. Add the cooked rice to the pan along with lemon juice, cilantro, and black pepper. Mix until thoroughly combined. Break up Wild Mackerel Fillets into smaller pieces and fold into the rice mixture. Cut the hard-boiled eggs into wedges. Separate rice mixture into two bowls, placing egg wedges and chili slices on top.

Mackerel and Beet-Apple Slaw Canapés

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Makes 2 servings

Ingredients

2 slices of hearty, dark bread (such as pumpernickel)
1/2 cup pickled beets, cut into thin slices
1/3 cup grated Granny Smith apple
1 Tbsp lemon juice
1 tsp lemon zest
1 can (4.4oz) Wild Planet Wild Mackerel Fillets in EVOO, drained
Olive oil (for drizzling)
Chopped parsley (for topping)
Freshly ground black pepper

Instructions

Lightly toast bread and cut into triangles. In a bowl, mix together the sliced pickled beets, grated apple, lemon juice and lemon zest. Spoon the mixture onto each triangular piece of bread and top with a piece of Wild Planet Wild Mackerel Fillets. Drizzle a bit of olive oil on top and finish with a sprinkle of chopped parsley and freshly ground pepper.

Hearty Mackerel Green Salad

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Makes about 2 servings

Ingredients

2 cups mixed greens or spinach
1 cup cooked quinoa
1 can (4.4oz) Wild Mackerel Fillets in Extra Virgin Olive Oil (4.4oz)
Dried cranberries
Pine nuts
Extra virgin olive oil
Balsamic vinegar
Freshly ground pepper

Instructions

Toss greens and cooked quinoa together and plate. Top with Wild Planet Mackerel Fillets and sprinkle with dried cranberries and pine nuts. Top with a light drizzle of extra virgin olive oil and balsamic vinegar. Finish with freshly ground pepper.

Spicy Mackerel Fish Tacos

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Makes about 2 servings

Ingredients

2 Tbsp Sir Kensington’s sriracha mayonnaise
Small soft corn tortillas
1-2 radishes, thinly sliced
1 avocado, thinly sliced
1 can (4.4oz) Wild Mackerel Fillets in Extra Virgin Olive Oil (4.4oz)
1/3 cup shredded cabbage
1/4 cup cilantro, roughly chopped
Queso fresco (optional)
Fresh lime juice

Instructions

Spread about 1 Tbsp of Sir Kensington’s sriracha mayonnaise on each tortilla. On top, layer sliced radish and avocado. Next, place one Wild Mackerel Fillet in Extra Virgin Olive Oil on top, followed by a generous sprinkling of shredded cabbage and cilantro. Sprinkle with Queso fresco (optional) and the juice of a fresh lime.