Mediterranean Salad with Alaska Salmon
Prep Time: 20 min          Cook Time: 20 min

1/4 cup white wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons chopped parsley
2 tablespoons chopped chives
Salt and pepper, to taste
2 medium red or waxy potatoes
8 oz. fresh green beans
4 plum tomatoes
4 hard boiled eggs
1 head leafy lettuce
2 red onion slices
1 red pepper, cut in strips
1 can (2.25 oz.) sliced black olives, drained
2 cans (7.5 oz each.) or equivalent of Alaska Salmon in pouches, packs or cans; skinless, boneless salmon, drained and chunked.

Vinaigrette: Mix vinegar and olive oil; stir in parsley and chives. Season with salt and pepper to taste.

Salad: Boil potatoes for 15 to 20 minutes, until cooked. Cool and cut in cubes; toss with 2 tablespoons vinaigrette. Cook green beans in boiling salted water for 4 minutes, drain and cool. Cut the tomatoes and hard boiled eggs in quarters.

To Serve, make a bed of lettuce in the bottom of a serving bowl/plate. Arrange potatoes, green beans, tomatoes, eggs, onion, red pepper, olives, anchovies, and Alaska Salmon over lettuce. Drizzle with vinaigrette.

~ Makes 6 yo 8 appetizer servings or 4 entree servings.

Alaska Salmon and Chipotle Wrap
Prep Time: 15 min

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 salt
1/4 teaspoon pepper
2 cans (7.5 oz each.) or equivalent of Alaska Salmon in pouches, packs or cans; skinless, boneless salmon, drained and chunked.
3 Tablespoons light cream cheese or light sour cream
1 teaspoon adobo sauce
4 flour tortillas (8-inch)
4 large lettuce or cabbage leaves, shredded

In bowl, mix lime juice, chiles, cilantro, bell pepper, red onion, garlic, salt, and pepper. Gently stir in salmon until blended.

In small bowl, blend cream cheese and adobo sauce. Spread 1/4 mixture over each tortilla to within 1 inch of edge. Spread 2/3 cup salmon mixture over cream cheese. Top with 1/4 of lettuce and roll up burrito-style.
Repeat for remaining tortillas.

~ For appetizers, cut each wrap into thirds (makes 12 appetizer servings).

~ As a meal, cut each wrap in half (makes 4 entree servings).

Barbecued Alaska Salmon Pizzette
Prep Time: 10 min           Cook Time: 10 min

4 fully-baked mini pizza crusts (4 oz. each)
1 Tablespoon olive oil
1/4 teaspoon garlic powder
1/4 cup prepared hickory-smoked barbecue sauce
1/2 cup shredded Cheddar cheese
1/2 cup shredded Mozzarella cheese
1/2 cup thin-sliced bell pepper strips
1/2 cup thin-sliced fresh mushrooms
1 Tablespoon chopped onion
Pinch each salt and pepper
2 cans (7.5 oz each.) or equivalent of Alaska Salmon in pouches, packs or cans; skinless, boneless salmon, drained and chunked.
1 to 2 teaspoons lemon juice
1 Tablespoon fresh chopped or 1 teaspoon dried thyme
1 Tablespoon fresh chopped or 1 teaspoon dried oregano

Preheat oven to 425 F

Place pizza crusts on baking sheet(s). Blend oil and garlic powder; brush oil blend over crusts. Brush crusts with barbecue sauce. Combine cheeses; sprinkle 2 tablespoons over each crust.

Combine bell pepper, mushrooms, onion, salt, and pepper; layer over crusts.

In bowl, sprinkle lemon Juice, thyme, and oregano over Alaska Salmon; toss.

Sprinkle salmon and remaining cheese over crusts. Bake 8 to 10 min, until cheese is melted.

~ For appetizers, cut each pizza into four slices (makes 8 to 16 appetizer servings).

~ As a meal, place pizzas on individual serving plates (makes 4 entree servings).

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