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Salmon-Spinach Party Dip |
Salmon Salad Sandwich |
Millie's Sardines in Rice Pilaf |
Sardine Cakes |
Deep Sea Pasta Salad |
Broccoli with tuna and shells |
Salmon and Mango Salad |
Pasta with Broccoli, Anchovies and Garlic |
Sardine & Bean Bruschetta |
Red Onion, Sardine & Bean Bruschetta |
Sardine & Mushroom Salad |
Salmon-Spinach Party Dip
1 can Season® (7.5 oz) Blueback Salmon
1 package (10 oz) frozen chopped spinach, thawed and thoroughly drained
1 cup plain nonfat yogurt
1/2 cup light mayonnaise
1/2 cup each chopped parsley and chopped green onions
1/2 tsp each, dried basil and dill weed
1/4 tsp grated lemon peel
Drain can of salmon and flake with a fork. Combine flaked salmon with remaining ingredients. Chill several hours to blend flavors. Serve with vegetables and Manischewitz® Tam Tam crackers. back to top |
Salmon Salad Sandwich
1 can (7.5 oz) Season® Blueback Salmon
1 loaf of favorite bread
1/3 cup chopped scallions
1/3 cup celery
1/3 cup chopped red bell pepper
1/3 cup chopped yellow bell pepper
1 cup chopped mango
2 tbsp olive oil
1 tbsp rice-wine vinegar
Add salt and pepper to taste
Drain and flake salmon in bowl. Stir in remaining ingredients. Season with olive oil and vinegar. Spread salmon mixture on bread, Cut sandwiches in halves or quarters. back to top |
Millie's Sardines in Rice Pilaf
1 box Manischewitz® rice pilaf
1 can (3.75 oz, no salt added) Season® Sardines
1 cup red peppers
1/2 cup scallions
1/2 cup celery - sliced
1/3 cup Season® Lite Soy Sauce
Prepare rice following directions on box
Cut red peppers into thin strips
Cut tops of scallions into 1/2 inch pieces
Coarsely chop celery
In a large skillet over medium heat, mix all vegetables, sardines and soy sauce. Stir until vegetables are tender. Combine vegetables and sardine mixture with prepared rice and serve. back to top |
Sardine Cakes
1 box Manischewitz® Potato Pancake Mix
1 can Season® sardines (3.75 oz)
1/3 cup chopped parsley
Follow directions on Manischewitz® Potato Pancake Mix box. Stir in sardines and parsley to mixture. Fry as directed on Manischewitz® Potato Pancake Mix box.
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Deep Sea Pasta Salad
1 medium red bell pepper, halved and seeded
1 1/2 tbsp each lemon juice and water
1 tbsp olive oil
1 1/2 tsp grated lemon peel
1 clove of garlic - sliced thin
2 oz of pasta (cooked al dente)
1 1/2 cups (about 4 oz) broccoli flowerets, cooked and drained
1/4 cup sliced red onion
1 can (3 3/4 oz) Season® Brisling Sardines
Lettuce leaves
Lemon wedge
Cut half of the red bell pepper into 1/2 inch squares and combine with lemon juice, water, olive oil, lemon peel and garlic; put in blender. Blend until smooth; set aside. Julienne remaining red bell pepper. In a large bowl, combine cooked pasta, remaining red bell pepper, broccoli flowerets and onion; mix in contents of blender. Toss to coat thoroughly. Chill 1 to 2 hours; toss again, season with salt and pepper. Line serving bowl with lettuce; fill with pasta mixture. Arrange sardines on top. Garnish with lemon wedges. back to top |
Broccoli with tuna and shells
1 1/4 lbs broccoli
1 can Season® (6 oz) Solid White Tuna in water
2 medium to large tomatoes cut into cubes
4 tbsp coarsely chopped red onion
5 tbsp olive oil
4 tbsp red wine vinegar
2 tbsp chopped fresh basil or 2 tsp dried basil
2 tsp chopped fresh oregano or 1/2 tsp dried oregano
2 cups (4 oz) macaroni shells, cooked, and rinsed in cold water
Ground black pepper to taste
Remove stems from broccoli and cut heads into florets. Steam broccoli about five minutes (or longer depending on size of pieces); rinse under cold water. Drain canned tuna and rinse under cold water; drain again. Combine tuna with broccoli, tomatoes, onion and macaroni.
Mix vinegar and oil; add basil and oregano. Mix dressing gently with tuna mixture and season with pepper. Serve at room temperature. back to top |
Salmon and Mango Salad
1/4 cup Season® Lite Teriyaki Sauce
1 can (7.5 oz) Season® Medium Red Salmon
1/2 cup diced yellow bell pepper
2 ripe mangos, peeled and cut into one inch cubes
1 tbsp orange juice
Place salmon in broiling dish, pour lite teriyaki sauce over salmon, broil four minutes. Combine mangos, bell pepper and orange juice in bowl. Place mango salad on serving dish, top with salmon and serve. back to top |
Pasta with Broccoli, Anchovies and Garlic
1 lb pasta (ziti or rigatoni)
1/4 cup olive oil
4 cloves of garlic, peeled and thinly sliced
2 cans (2 oz) Season® Flat Fillet Anchovies, drained
4 cups cooked broccoli florets (removed from stalk)
Fresh ground black pepper to taste
Cook pasta until tender (about 7 to 10 minutes). Drain well.
In a large sauté pan, heat olive oil; add garlic and cook until softened (about 3 to 5 minutes) Flake anchovies with a fork, stir in and mix well. Combine with cooked broccoli, stirring gently to coat.
In a large mixing bowl, toss together anchovy/broccoli mixture with the cooked pasta. Sprinkle with black pepper and serve. back to top |
Sardine & Bean Bruschetta
1 (16-19 oz) can cannellini beans, rinsed and drained
1 (3 3/4oz) can Season® sardines in oil, drained
1 1/2 tbsp fresh lemon juice
1 tbsp extra-virgin olive oil
1 garlic clove, minced
1 box of Tam Tam Crackers
Cucumber slices
Mash beans and half of sardines with a fork. Stir in lemon juice, 1 tbsp oil, garlic. Add salt and pepper to taste.
Place bean mixture, and remaining sardines over cucumber slices on
Tam Tam cracker. back to top |
Red Onion, Sardine & Bean Bruschetta
1 (16-19 oz) can cannellini beans, rinsed and drained
2 cans Season® sardines in oil, drained
1 1/2 tbsp fresh lemon juice
1 Ttbsp extra-virgin olive oil
1 garlic clove, minced
1 small red onion, chopped
1 tsp white vinegar
1/4 cup green onion, chopped
salt & pepper to taste
1 box of Tam Tam Crackers
Cucumber slices
Mash beans and sardines with a fork. Stir in lemon juice, 1 tbsp olive oil, garlic, salt & pepper. Combine red onion & green onions. Add vinegar and salt & pepper to taste. Top Tam Tam with a cucumber slice and the bean mixture. Sprinkle onion mixture on top of bean mixture. back to top |
Sardines & Mushroom Salad
1/2 cup Season® Straw Mushrooms
2 tbsp extra virgin olive oil
1 small red onion, minced
1 clove garlic, minced
1 tomato, chopped
1 tbsp parsley
2 Season® Sardines, skinless & boneless in oil, chopped
1 Tbsp lemon juice
Salt & pepper to taste
Heat the oil in a large frying pan. Add the onion, garlic and tomato. Cook over low heat for 2 minutes. Add the sardines, parsley, salt & pepper and mushrooms. Cook for 2 minutes. Serve on Tam Tam crackers. back to top |
