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!

Asparagus Risotto with Salmon

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Makes 4 servings

Ingredients

1 bunch asparagus, trimmed and cut into 1-inch pieces
4 cups chicken broth
2 Tbsp extra virgin olive oil
1 cup onion, diced
3 cloves garlic, minced
1 1/2 cups risotto rice (such as Arborio, Carnaroli, or Vialone Nano)
1/2 cup dry white wine
2 Tbsp butter
1 Tbsp fresh lemon juice
1/2 cup freshly grated Parmesan or Parmigiano-Reggiano cheese
2 cans (6oz each) Wild Planet Wild Sockeye Salmon or Wild Pink Salmon, drained and flaked
Sea salt and freshly ground black pepper
Parsley, chopped (optional)

Instructions

Steam (or blanch) asparagus pieces until cooked but still crisp, about 5 minutes. Rinse with cold water, drain, and set aside.
Heat chicken broth in a medium saucepan on low heat, do not bring to a boil.
Warm extra virgin olive oil in a large saucepan over medium heat. Add diced onion and sauté until tender, about 3-5 minutes. Stir in minced garlic and risotto rice, cooking until rice is slightly toasted, about 5-7 minutes.
Add dry white wine, stirring constantly until most of the wine has evaporated, about 5 minutes. Reduce heat to medium-low and slowly add warmed chicken broth, one cup at a time, allowing the liquid to absorb into the rice mixture. Continue cooking until rice is tender and mixture becomes creamy, stirring frequently, about 20-25 minutes. Gently stir in steamed asparagus pieces and heat for an additional 2-3 minutes.
Remove from heat. Stir butter into rice mixture. Add lemon juice and grated cheese. Gently fold in flaked Wild Planet Salmon and season with salt and pepper. Top with a bit of chopped parsley and serve.

Salmon and Veggie Frittata

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Makes 4 servings

Ingredients

4 eggs
1/4 cup milk
1/4 tsp freshly ground black pepper
1/4 tsp sea salt
1 tsp fresh dill, chopped (or 1/4 tsp dried dill)
1 can (6oz) Wild Planet Wild Sockeye Salmon or Wild Pink Salmon, drained and flaked
1/4 cup crumbled feta cheese
2 Tbsp extra virgin olive oil
1/2 cup onions, diced
1 cup cherry or grape tomatoes, halved
2 cups baby spinach leaves

Instructions

Preheat oven to 350 degrees.
In a medium-sized bowl whisk together eggs, milk, black pepper, sea salt and dill. Gently mix in flaked Wild Planet Wild Salmon and crumbled feta cheese. Set aside.
Warm olive oil in a large oven-safe skillet over medium heat on the stove. Add onions and tomatoes and sauté until soft, about 5 minutes. Add spinach leaves and sauté until wilted, about 1-2 minutes. Remove skillet from heat.
Gently fold egg and salmon mixture into veggie mixture within skillet. Place the oven-safe skillet into the oven, uncovered, and cook for about 25-30 minutes or until the frittata puffs up and is set in the center. Carefully remove skillet from oven and allow to cool slightly before cutting.

Salmon Loaf

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Makes 6-8 servings

Ingredients

2 cans (6oz each) Wild Planet Wild Sockeye Salmon or Wild Pink Salmon, not drained
1/2 tsp freshly ground black pepper
1/2 tsp sea salt
1 tsp dried Italian seasoning
1 cup sweet vidalia onion, diced
1/2 cup frozen corn niblets
1/2 cup frozen peas
1 cup shredded mild semihard cheese of your choice (Mild Cheddar, Colby-Monterey Jack, etc.)
2 eggs, beaten
1/2 cup milk
1 1/2 cups crushed buttery crackers (plus more if needed)

Instructions

Preheat oven to 350 degrees and set aside a lightly greased loaf pan.
In a large bowl, empty cans of Wild Planet Salmon with natural juices and gently flake with fork, making sure to add juices back into salmon. Using a wooden or rubber spatula, add to the salmon the black pepper, salt, dried Italian seasoning, onion, corn, peas, shredded cheese, beaten eggs and milk. Fold in crushed buttery crackers last and mix well. Mixture should be moist but not too wet. If necessary, add more crushed buttery crackers to reduce liquid while still maintaining a moist consistency. Spread mixture evenly into lightly greased loaf pan.
Bake, uncovered, in oven for about 45 minutes until the top of loaf is golden brown. Remove from oven and cool slightly before slicing loaves and serving.

Wild Planet Salmon Spread

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Makes 8-10 appetizer portions

Ingredients

1 package of cream cheese, softened to room temperature
1 small white or red onion, finely diced
2 cans (6oz each) Wild Planet Wild Sockeye Salmon or Wild Pink Salmon, drained
1/2 cup chopped fresh parsley
Sea salt and freshly ground pepper, to taste

Instructions

Place cream cheese, onion, salmon and parsley in a large bowl, mix gently to combine all ingredients. Season to taste with salt and pepper. Place in a serving bowl, sprinkle with additional parsley if desired. Serve with crackers.

Wild Planet Savory Salmon Cakes

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Makes 6 salmon cakes

Ingredients

2 cans (6oz each) Wild Planet Wild Sockeye Salmon or Wild Pink Salmon, drained and flaked
1/2 cup whole wheat bread crumbs, plus more for coating
2 scallions, finely chopped
1/4 cup chopped red bell pepper
2 eggs, beaten
1/2 tsp garlic powder
1/4 cup chopped fresh parsley
Juice of half a lime
Sea salt and freshly ground pepper, to taste
2 Tbsp olive oil

Instructions

In a medium bowl, combine salmon, breadcrumbs, scallions, bell pepper, eggs, garlic powder, parsley and lime juice. Season to taste with sea salt and pepper. Form into six cakes, coat in additional bread crumbs, cover and chill 20 minutes. Heat 2 Tbsp olive oil in a nonstick skillet. Sauté salmon cakes until lightly browned, about 4 minutes each side.

Wild Planet Sweet Potato Toast

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Makes 2 servings

Ingredients

1 can Wild Planet Albacore Wild Tuna, Wild Planet Wild Sockeye Salmon, or Wild Planet Wild Sardines
1 sweet potato/yam
1 small, ripe avocado, peeled and pitted
Lemon wedges
Sriracha, Tabasco or hot sauce of your choice

Lemon Tahini (Alternate Sauce Option)

1/4 cup tahini
1/4 cup warm water
juice of half a lemon
sea salt to taste
Freshly ground black pepper (optional)

Instructions

If using Albacore Wild Tuna or Wild Sockeye Salmon, empty tuna/salmon into a bowl, including juices from can, and break up into pieces. If using Wild Sardines, remove sardines from can, cut each in half vertically and then each fillet into three pieces.
Slice the sweet potato into ¼ inch thick, vertical slices. Place sweet potato slices in toaster oven and toast until cooked through and browned. On a small plate, coarsely mash the avocado with a fork. Squeeze lemon juice over the mashed avocado to prevent browning. Top each piece of toasted sweet potato with mashed avocado, either the Albacore Wild Tuna, Wild Sockeye Salmon or Wild Sardine segments, another squeeze of lemon juice and a dash of hot sauce.
If you don’t want to use hot sauce and choose to prepare the lemon tahini sauce, in a small bowl, mix together the tahini, warm water, lemon juice and sea salt until thin enough to drizzle over the prepared sweet potato toast. If desired, add freshly ground black pepper to taste.

Salmon Burger

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Makes 2 servings

Ingredients

1 can Wild Planet Wild Pink Salmon, drained and flaked
1 Tbsp Sir Kensington’s classic mayonnaise
1 egg, beaten
1/2 cup panko breadcrumbs
2 Tbsp olive oil
2 hamburger buns, toasted
1/2 cup Farmhouse Culture horseradish leek kraut

Instructions

In a medium bowl, combine salmon, mayonnaise, egg and bread crumbs. Form into 1/2 inch thick patties.

In a large skillet, heat olive oil over medium heat. Place salmon patties in skillet and cook over medium heat until browned, about 4 minutes per side. Serve on hamburger buns topped with extra mayonnaise and horseradish leek kraut.

Sockeye Salmon Canapes

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Makes 6 servings

Ingredients

1 can Wild Planet Wild Sockeye Salmon, undrained
Several slices pumpernickel bread
3 Tbsp sour cream or crème fraiche, if desired
1/4 cup capers, drained
2 Tbsp chopped fresh dill
1 fresh lemon, cut into wedges

Instructions

Empty Sockeye Salmon into a small bowl. Gently flake fish with a fork and allow natural juices to be reabsorbed. Cut pumpernickel bread into triangles and arrange on a serving platter. Mound a tablespoon or so of salmon onto each triangle. Squeeze lemon over salmon. If using sour cream or creme fraiche, place a small dollop on top of salmon. Top each canape with a few capers and some dill. Serve with additional lemon wedges.