The post West Coast Tuna Sliders and Salmon Cucumber Rolls appeared first on Creative Sides.
]]>Tuna Sliders
- 1 tbsp extra virgin olive oil
- 1 clove garlic, minced
- 1 red chili, minced
- 1 rib celery, finely diced
- ¼ tsp celery seeds
- ¼ tsp sea salt
- ¼ tsp pepper
- 1 egg, beaten
- 3 green onions, thinly sliced
- ¼ cup fresh parsley, minced
- 1 tbsp heavy cream
- 1 tbsp Dijon mustard
- 2 cans Raincoast Wild Solid White Albacore Tuna
- ⅓ cup dry breadcrumbs
- 2 tbsp all-purpose flour
- Canola oil
- 8 buns/dinner rolls
- Niko's Sweet Chili Dipping Sauce (found at St. Jean's Cannery and Smokehouse)
- Broccoli Kale Coleslaw
- Heat olive oil in a pan over medium heat and sauté the olive oil, garlic, red chili, celery, celery seeds and salt and pepper. Remove from heat and set aside.
- In another bowl, mix together egg, green onions, parsley, cream, dijon mustard, two cans of tuna, and breadcrumbs. Add in the chili, garlic, celery mixture and combine well.
- Shape mixture into small patties and dredge in flour.
- Place the patties in the freezer for 10-12 minutes.
- Heat the canola oil in a large frying pan. Fry the patties for 5-7 minutes, until crispy and heated through.
- Toast the buns and brush with Niko's Sweet Chili BBQ & Dipping Sauce
- Top the buns with the tuna patty and coleslaw and serve with a side of dipping sauce.
- You may also substitute Raincoast Trading Wild Solid White Albacore Tuna - No Salt for a lower sodium option.
St. Jean’s has been an important part of my family’s table for many years. They still process all the fish my dad catches and each time we travel to see my husband’s family in France, we stock up on cans of salmon and frozen filets and bring them as gifts. Canned Salmon as gifts, you say? Not Nanaimo Bars? Yes, it is a huge hit every year. Next year we’ll be bringing the dips and marinades.
After finding out St. Jean’s Cannery acquired Raincoast Trading in 2013 I was happy that the standards of sustainable catching (hook and line caught – no nets, yay dolphins!) and processing (these guys know their stuff) will continue to be top notch. All of their fish is sustainably sourced in the Pacific Northwest off the coast of BC. All wild – not farmed.
Raincoast Trading Tuna and Salmon is only cooked once during the canning process and there are no preservatives. It is not packed in water – just the fish and all of its natural oils and nutrients. This means the tuna provides as much as 8 times the Omega 3 Fatty Acids compared to other commercial brands. As for quality, open a can of salmon or tuna from a competitor brand and a can from Raincoast Trading and do a side by side comparison to see the difference – it’s striking.
Raincoast Trading products are available at most major grocery retailers in Canada as well as online at Amazon.ca
Salmon Cucumber Rolls
- 1 can Raincoast Trading Wild Sockeye Salmon - No Salt
- 1/2 cup cream cheese
- 1/4 cup firm goat cheese
- 1 tbsp lemon juice
- 1 tbsp fresh dill, minced
- 1/2 tsp sea salt
- 1/2 tsp fresh ground pepper
- 1 english cucumber, very thinly sliced lengthwise using a mandolin
- 2 tbsp capers
- Sprigs of fresh dill for garnish
- In a mixing bowl, combine salmon, cream cheese, goat cheese, lemon juice, dill, salt and pepper. Mix until well combined.
- Place 1 tbsp of mixture at the end of each cucumber slice and add a few capers on top. Roll up the cucumber tightly using a toothpick to secure if needed.
- Garnish with remaining fresh dill
This project is supported by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture. #BCBuyLocal
Disclaimer: Although this post has been generously sponsored and compensated by Raincoast Trading, the opinions and language are my own. If I would not serve it to my family, I would never suggest you serve it to yours.
The post West Coast Tuna Sliders and Salmon Cucumber Rolls appeared first on Creative Sides.
]]>The post Kale Citrus Salad appeared first on Creative Sides.
]]>
- 1 navel orange, zest and flesh
- 2 tbsp olive oil
- 2 tbsp apple cider vinegar
- juice of 1/2 a lemon
- 1 tsp Dijon mustard
- 1 tsp honey
- 3 green onions, finely sliced
- 1 small bunch fresh mint, finely sliced (chiffonade) - approximately 1 heaping tbsp
- 1/2 cup crumbled feta cheese
- 4 - 6 kale leaves, finely sliced (chiffonade) - approximately 4 cups
- 1/4 cup chopped walnuts
- salt and pepper to taste
- Zest orange into large mixing bowl.
- Supreme the orange, chop, and add to mixing bowl with olive oil, apple cider vinegar, lemon juice, mustard, honey, green onions, mint, and feta cheese. Mix well.
- Add kale and walnuts and toss until lightly coated with dressing. Season with salt and pepper.
The post Kale Citrus Salad appeared first on Creative Sides.
]]>The post Fig & Boursin Flatbread appeared first on Creative Sides.
]]>Ingredients
– 1 thin crust pizza crust (cooked)
– 3 tablespoons fig jam
– 1/4 wheel Boursin (garlic and fine herbs)
– 2 cups baby arugula, washed and dried
– 2 teaspoons olive oil
– 2 teaspoons balsamic vinegar
– salt and pepper to taste
– drizzle reduced balsamic vinegar glaze
Directions
1. Preheat oven to 425F.
2. Spread pizza crust evenly with fig jam and crumble Boursin over top. Bake for 10 – 12 minutes until crust becomes golden.
3. In large bowl, toss together arugula, olive oil, and balsamic vinegar. Season with salt and pepper.
4. Top flatbread with arugula and drizzle with reduced balsamic vinegar glaze. Slice into thin slices and serve immediately.
Makes 12 thin slices.
- 1 thin crust pizza crust (cooked)
- 3 tablespoons fig jam
- 1/4 wheel Boursin (garlic and fine herbs)
- 2 cups baby arugula, washed and dried
- 2 teaspoons olive oil
- 2 teaspoons balsamic vinegar
- Salt and pepper to taste
- Reduced balsamic vinegar glaze
- Preheat oven to 425F.
- Spread pizza crust evenly with fig jam and crumble Boursin over top. Bake for 10 - 12 minutes until crust becomes golden.
- In large bowl, toss together arugula, olive oil, and balsamic vinegar. Season with salt and pepper.
- Top flatbread with arugula and drizzle with reduced balsamic vinegar glaze. Slice into thin slices and serve immediately.
The post Fig & Boursin Flatbread appeared first on Creative Sides.
]]>