Makes 2 servings Ingredients 1 can (6oz) Wild Planet Wild Sockeye Salmon, drained 1 Tbsp Sir Kensington's Dijonnaise (or equal parts Sir Kensington's Classic Mayo…
wpecommApril 20, 2018
Makes 2 servings Ingredients 1 can (6oz) Wild Planet Wild Sockeye Salmon, undrained 4 cups mixed salad greens 2 hard-boiled eggs, peeled and diced 1…
wpecommFebruary 23, 2018
Makes 2-3 servings Ingredients 1/2 cup plain Greek yogurt 2 Tbsp capers, roughly chopped 2 Tbsp chopped dill, plus extra sprigs for garnish 1 cucumber,…
wpecommMay 23, 2017
Makes 2 servings Ingredients 1 can (6oz) Wild Planet Wild Pink Salmon, undrained 1-2 Tbsp Sriracha hot sauce 4-6 sheets sushi nori 1/2 cup shredded…
wpecommMay 23, 2017
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…
wpecommJanuary 10, 2017
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…
wpecommNovember 18, 2016
Makes 2 servings Ingredients 1 can Wild Planet Skipjack Wild Tuna, Albacore Wild Tuna, Wild Sockeye Salmon, or Wild Sardines 1 sweet potato/yam 1 small,…
wpecommNovember 15, 2016
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…
wpecommNovember 14, 2016
Ingredients 1 package of cream cheese, softened to room temperature 1/2 small white or red onion, finely diced 1 can (6oz) Wild Planet Wild Sockeye…
wpecommJanuary 8, 2016
Makes 2 servings Ingredients 1 can (6oz) Wild Planet Wild Pink Salmon (with sea salt or no salt added), drained and flaked 1 Tbsp mayonnaise…
wpecommAugust 5, 2015
Makes 4 salmon cakes Ingredients 1 can (6oz) Wild Planet Wild Sockeye or Wild Pink Salmon, drained and flaked 1/4 cup whole wheat bread crumbs,…
adminFebruary 27, 2014
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…
adminFebruary 27, 2014
