Recipes Archive | Page 5 of 9

10 min

It’s the classic Greek salad you love. Only it’s unlike any other Greek salad you’ve had before! Super convenient, gourmet quality Mediterranean Style Mackerel…

Ingredients

1 can King Oscar Mackerel Mediterranean Style, drained, oil reserved, broken into large chunks
1 head romaine hearts
1/2 medium red onion, finely sliced
1 small cucumber
1 medium tomato, or 6 cherry tomatoes
1 small bell pepper, any color, thinly sliced
3/4 cup kalamata or mixed Greek olives
3/4 cup feta cheese
2-3 pepperoncini, optional

Dressing

5 tbsp extra virgin olive oil
Oil reserved from mackerel can
1-1/2 tbsp fresh lemon juice
1 tbsp red wine vinegar
1 garlic clove, minced
1 tsp dried herbs, such as oregano or thyme (double amount if fresh)

Here's what you do...

1 Toss together salad ingredients.
2 Whisk dressing ingredients until combined, then drizzle over salad.

Royal hints

Prepare and dress salad, cover, then refrigerate several hours before serving to let flavors set.

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10 min

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An American comfort food classic meets Norwegian seafood taste inspiration. Melted cheese, mild, smoky flavors, perfect for brunch or lunch.

Ingredients

1 can King Oscar Brisling Sardines in Extra Virgin Olive Oil, drained
2 slices sourdough, pullman, or other sandwich bread
2 tbsp mayonnaise
1 tbsp butter
4 slices American, Cheddar, Monterey Jack, or other meltable cheese

Here's what you do...

1 Heat non-stick skillet over medium heat with half the butter.
2 Spread one side of each bread slice with mayonnaise. Place one bread slice, mayonnaise-side DOWN, into skillet. Place 2 slices cheese on bread in skillet, then layer of fish (approximately 8-10), then top with remaining cheese slices. Cover with second slice of bread, mayonnaise-side UP. Allow sandwich to toast on the bottom, around 4 minutes.
3 Carefully lift sandwich, add and distribute remaining butter, and flip sandwich to grill second side. Press gently and allow second side to toast an additional 3-4 minutes.
4 Remove, cut in half, and serve immediately.

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20 min

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For something fun and different, try His Majesty’s favorite Kipper Snacks salad recipe with beets. It’s fast and simple, nutritious and simply delicious. Light…

Ingredients

1-2 cans King Oscar Kipper Snacks
2-3 beets
1/4 cauliflower head
1 zucchini or squash (your favorite variety)
1/2 red onion
1 tbsp capers
1/2 tbsp olive oil
Fresh coriander
Salt and pepper to taste
Fresh parsley

Here's what you do...

1 Cut the beets, zucchini or squash, and cauliflower into cubes or slices, and finely chop the onion.
2 Sauté the beets, cauliflower, zucchini, onion, and coriander quickly in the olive oil, season with salt and pepper.
3 Distribute evenly on two plates and top with pieces of Kipper Snacks as desired.
4 Garnish with capers and chopped parsley.

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15 min

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Move over ground beef…there’s a new protein-packed, flavor-loaded slider in town. Featuring lemony, tinned Atlantic salmon, heirloom tomato, and mouth-watering goodness!

Ingredients

1 can King Oscar Salmon in Olive Oil with Lemon, reserve oil
4 slider buns
Butter
Mayonnaise
Lettuce
Heirloom tomato, sliced
Pea sprouts or micro greens
Pickled red onion
Black pepper

Here's what you do...

1 Smear slider buns with butter, then toast on pan or griddle until golden brown.
2 Spread mayonnaise on buns, then add lettuce and tomato.
3 Layer on salmon chunks. Drizzle or brush reserved oil over salmon.
4 Top with sprouts or micro greens, pickled red onion, and black pepper, to taste.

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Salmon & Corn Salad with Avocado Yogurt

You know when you’re at a restaurant and you look over at the next person’s plate and wish you’d ordered what they did? Well, this eye-catching salad is that – only you can make it yourself anytime you like!

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20 min

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Ancient grains and arugula married with King Oscar’s modern, lemony, majestic twist on tender and mild North Atlantic mackerel – this is healthy eating done right!

Ingredients

1 can King Oscar Mackerel Fillets in Olive Oil with Lemon, reserve oil
4 cups arugula
1 cup cooked whole grains (brown rice, quinoa, pearl barley)
1/2 cup jarred roasted peppers, drained and sliced
1/4 cup kalamata olives, halved
1/4 cup red onion, sliced
1/4 cup crumbled feta cheese
Chopped fresh dill
Lemon slices
Black pepper

Here's what you do...

1 On large platter, lay arugula, cooked grains, peppers, olives, and red onion.
2 Lay mackerel over salad, breaking mackerel into bite-sized chunks.
3 Sprinkle with feta cheese, season with black pepper, to taste.
4 Before serving, drizzle with reserved oil.
5 Serve with extra lemon slices.

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50 min

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If you like seafood chowder, your taste buds will do royal backflips for this creamy, decadent salmon recipe – with a spicy kick!

Ingredients

2 cans King Oscar Salmon in Olive Oil with Lemon, separated into bite-size pieces
4-5 small red potatoes, quartered
2 celery stalks, chopped
2 carrots, peeled and chopped
1 shallot, minced
2 garlic cloves, minced
6 cups vegetable or chicken broth
1 cup heavy cream
2 tsp soy sauce or Worcestershire
1 tbsp olive oil
1 tbsp parsley, minced
1 tsp thyme, minced
Salt and pepper to taste

Here's what you do...

1 In a pot over medium heat, add olive oil. Sauté shallots for 2 minutes then add garlic, carrot, and celery and cook for another 5 minutes until softened.
2 Add the potatoes, broth, salt, and pepper and bring to a boil. Simmer for 25 minutes until potatoes are tender.
3 Add heavy cream and cook for another 5 minutes or until thickened.
4 Remove from heat and add soy sauce, herbs, and King Oscar Salmon.
5 Serve warm, garnished with extra herbs and cracked black pepper.

Royal hints

Looking to heat things up? Add thin slices of fresh jalapeño pepper to your garnish!

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5 min

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Your salmon appetizer ship has come in! This easy finger-food recipe is perfect for party plates and delicious snacking older and younger palates alike!

Ingredients

1 can King Oscar Salmon in Olive Oil with Lemon
2 cucumbers, halved and cored
4 oz cream cheese, herbed goat cheese, or Greek yogurt
Fresh dill
Chopped fresh chives
1/2 lemon, thinly sliced
Lemon zest

Here's what you do...

1 Cut cucumbers into 3-inch segments, halve, and core.
2 Mix cream cheese, goat cheese, or Greek yogurt with 1 tbsp olive oil from salmon can. Fill cucumber boats with mixture.
3 Top with salmon pieces and lemon slices, sprinkle with herbs.

Royal hints

For fun flavor twists, substitute King Oscar Salmon Mediterranean Style, or use King Oscar Salmon in Extra Virgin Olive Oil and sprinkle with diced bell pepper or red chili flakes.

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25 min

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Looking for a milder, naturally omega-3 packed take on your classic Caesar salad? His Majesty has your back with this light and easy meal!

Ingredients

2 cans King Oscar Salmon in Olive Oil, separated into bite-size pieces
1 head romaine lettuce, whole leaves separated and washed
1/4 cup parmesan, grated
1 lemon, wedged

CROUTONS

1-1/2 cups bread cubes, ripped or cubed
2 tbsp King Oscar Salmon olive oil, preserved from can
Salt and pepper to taste

DRESSING

1/3 cup mayonnaise
1 tsp Dijon mustard
2 tbsp lemon juice
1 tbsp Worcestershire sauce
1 garlic clove, minced
2 tbsp grated parmesan
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 375°F.
2 In a bowl, toss together bread cubes with oil from salmon can, salt, and pepper. Spread coated cubes out on a baking sheet and bake for 8-10 minutes until golden brown and crispy.
3 In a bowl, whisk together dressing ingredients until smooth. To thin dressing, add 1 tsp of water at a time.
4 Plate lettuce leaves and drizzle generously with dressing. Top with King Oscar Salmon chunks, crispy croutons, grated parmesan. Garnish with fresh cracked black pepper and lemon wedges.

Royal hints

Cut prep time in half with pre-made croutons. It’s cheating, but His Majesty won’t tell.

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10 min

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Fisherman’s eggs the easy way? Or avocado toast the more flavorful way? However you see it, your love of salmon will agree!

Ingredients

1 can King Oscar Salmon in Olive Oil with Lemon, separated into bite-size pieces
2 slices artisan bread, toasted
1 avocado
2 eggs
1 tbsp butter or olive oil
2 tsp lemon juice
1 tbsp capers
1-2 dill sprigs
6 basil leaves
1 tsp chives, minced
Paprika
Salt and pepper to taste

Here's what you do...

1 Heat butter in a non-stick skillet over medium heat.
2 Crack both eggs into skillet and season with salt and pepper. Cook uncovered until the whites have set and yolks are cooked to liking, 5-7 minutes.
3 In a bowl, mash together avocado, lemon juice, salt, and pepper until chunky-smooth.
4 To assemble, spoon equal amounts avocado mash onto each toasted slice of bread. Top with King Oscar Salmon pieces and fried egg.
5 Garnish with capers, herbs, pinch of paprika, salt, and pepper.

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30 min

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Perfect for brunch, delicious for dinner too. Take that omelette to majestic new frittata heights with tender salmon, fresh spinach, and earthy, smoke shiitake mushrooms!

Ingredients

2 cans King Oscar Salmon in Olive Oil with Lemon, separated into bite-size pieces
8 eggs, whisked
2 cups fresh spinach
6-8 shiitake mushrooms, sliced
2 tbsp ricotta
1 tbsp olive oil
1/2 tsp red chili flakes
1 tbsp fresh dill, chopped
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 375°F.
2 In an oven safe 9-inch pan, heat olive oil over medium heat. Sauté mushrooms for 2 minutes then add spinach and cook until wilted.
3 Pour whisked eggs into pan, season with red chili flakes, salt, pepper, and dill. Mix everything together to distribute ingredients evenly.
4 Spoon dollops of ricotta and add pieces of King Oscar Salmon to the mixture.
5 Carefully place pan uncovered into oven. Bake for 15 minutes until eggs have set.
6 Garnish with fresh dill and red chili flakes, slice into six triangles, and serve warm.

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