Cod and Corn Chowder

Recipe courtesy of DishonFish. Servings: 4-6 INGREDIENTS: 1½ tablespoons unsalted butter ½ medium-sized yellow onion, chopped 2 scallions, thinly sliced, white and green parts separated 4 cups low-sodium chicken broth or vegetable broth 2 cups potatoes, washed well and diced (keep peel on) 1½ pounds cod, cut into 1-inch pieces 2 cups frozen sweet corn,… Continue reading Cod and Corn Chowder


Santa Cruz Salmon Burger

Salmon burger topped with Monterey Jack cheese, sliced avocado, roasted bell pepper and bean sprouts on a whole wheat bun. MAKES 1 SERVING INGREDIENTS: 1 each: Salmon Burger, cooked per instructions 1 each: Monterey Jack cheese slice ½ each: Avocado, halved & skinned 1/8 cup Roasted red peppers, sliced 1/8 cup Bean sprouts, fresh 1… Continue reading Santa Cruz Salmon Burger


Grilled Salmon Skewers with Garlic & Dijon

Recipe courtesy of: Natasha’s Kitchen and The National Fisheries Institute’s Salmon Council. Prep Time: 20 minutes Cook Time: 8 minutes Total Time: 28 minutes Servings: 4 servings (8 skewers) INGREDIENTS: For the skewers: • 1.5 lb. Salmon fillets, cut into 1-inch squares • 2 large Lemons, thinly sliced • 16 (10-inch) Bamboo skewers For the… Continue reading Grilled Salmon Skewers with Garlic & Dijon