Chanterelle Risotto

Chanterelle Mushrooms
Chanterelle Risotto
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Chanterelle Mushrooms
Chanterelle Risotto
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
  • 1 cup arborio rice
  • 6 cups chicken or vegetable broth
  • 1/4 white onion diced
  • 10 oz St. Jean's Canned chanterelle mushrooms drained & chopped
  • 2 tbsp butter
  • 1/4 cup fresh parmesan cheese grated
  • fresh snipped chives
  • salt & pepper
Servings: people
Instructions
  1. In a sauce pan, bring the stock to a simmer.
  2. In a separate deep-sided pan over medium heat, sauté the Arborio rice and onion in the olive oil until the onions are translucent but not caramelized. Add the garlic and sauté for one more minute.
  3. Ladle three ounces of hot stock into the rice and stir until the stock is absorbed. Continue adding one ladle of stock at a time, continuing to stir until the stock is once again absorbed.
  4. Continual stirring will help break down the starchy outer layer of the rice and develop the traditional creamy texture of risotto. This process should use most if not all of the stock in about 23 minutes. By then, the rice will be cooked al dente–or just a bit of “crispness to the tooth.”
  5. Remove the rice pan from heat and add chanterelle mushrooms, butter, cheese, and seasoning to taste. The final product should be thick and creamy but loose enough to flow slowly from a spoon.
  6. Garnish with snipped chives and enjoy!
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Vegetable and Rice Noodle Stir-fry

Noonle Stir Fry with Niko's Sauce
Vegetable and Rice Noodle Stir-fry
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
10 minutes
Noonle Stir Fry with Niko's Sauce
Vegetable and Rice Noodle Stir-fry
Print Recipe
Servings Prep Time
2 people 15 minutes
Cook Time
10 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
10 minutes
Ingredients
  • Raincoast Marinade
  • 1 tsp ginger minced
  • 1 tsp garlic minced
  • 1 tsp sesame oil
  • 1 tsp sesame seeds toasted
  • 1 Green Onions sliced thin
  • 6 fresh cilantro spring
  • 1 package fresh udon noodles
Assortment of fresh vegetables, sliced thin:
  • red onion
  • carrot
  • sweet peppers
  • celery
  • baby kale
  • gia lan or baby bok chow
Servings: people
Instructions
  1. In a deep-sided wok or sauté pan over high heat, add the sesame oil, ginger, garlic. Sauté for a few seconds, being very careful not to burn the contents of the pan.
  2. Immediately add the thinly sliced vegetables and vigorously toss them about in the wok, again being careful not to let any pieces sit and burn in the high heat. Separate the udon noodles into strands and place into the wok.
  3. Add enough Raincoast marinade to moisten the vegetables and noodles. Remove from heat and garnish with sesame seeds, green onions, and cilantro. Enjoy while fresh and hot!
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Creamy Clam Chowder Recipe

Creamy Clam Chowder Recipe
Creamy Clam Chowder Recipe
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Creamy Clam Chowder Recipe
Creamy Clam Chowder Recipe
Print Recipe
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Servings Prep Time
4 people 10 minutes
Cook Time
30 minutes
Ingredients
  • 6 slices bacon
  • 2 onions diced
  • 1 can St. Jean's Clam Nectar
  • 3 carrots diced
  • 4 stalks celery diced
  • 3-4 potatoes diced
  • 2 cans St. Jean's Whole Butter Clams chopped
  • 2 tbsp St. Jean's Seafood Chowder Spice
  • 1/4 lb butter
  • 1/4 cup flour
  • 250 grams Cream Cheese
  • 4 cups cream
Servings: people
Instructions
  1. Sautè bacon and onions in a large pot. Add potatoes, carrots and celery. Cook until nearly soft.
  2. Add St. Jean’s Clam Nectar. Cover and cook until vegetables are soft. Add St. Jean’s Seafood Chowder Spice and the two cans of chopped clams.
  3. Make roux by melting butter in a pot and mixing in flour. Cook 2-3 minutes. Add cream and cream cheese. Simmer until mixture thickens. Add cream mixture to vegetable mixture. Adjust seasonings to taste and enjoy!
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Smoked Oyster Dip

Smoked Oyster Dip
Smoked Oyster Dip
Print Recipe
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Smoked Oyster Dip
Smoked Oyster Dip
Print Recipe
Servings Prep Time
4 people 10 minutes
Servings Prep Time
4 people 10 minutes
Ingredients
  • 250 gram Cream Cheese
  • 2 tbsp mayonnaise
  • 1 tsp Lemon Juice
  • 1/4 tsp garlic salt
  • 2 Green Onions chopped
  • 1 dash tobasco sauce
  • 1/2 cup ripe olives choppes
  • 70 gram St. Jean's Smoked Oysters drained and chopped
Servings: people
Instructions
Cold Dip
  1. Combine cream cheese, mayonnaise, lemon juice, garlic salt, green onions, and Tabasco sauce in a small bowl. Mix Well
  2. Fold in olives and smoked oysters.
  3. Serve Chilled
Baked Dip
  1. When mixed, scoop into baking dish and heat in oven until dip starts to bubble and caramelize. Serve hot.
    Baked Oyster Dip
Recipe Notes

Cover and keep in refrigerator for up to 3 days.

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Easy Tuna Spread

Easy Tuna Spread
Easy Tuna Spread
Print Recipe
Servings Prep Time
24 10
Servings Prep Time
24 10
Easy Tuna Spread
Easy Tuna Spread
Print Recipe
Servings Prep Time
24 10
Servings Prep Time
24 10
Ingredients
  • 250 gram Cream Cheese
  • 4 tbsp hot pepper sauce
  • 1 tbsp Parsley
  • 1 tbsp Green Onions chopped
  • 150 gram St. Jean's Canned Albacore Tuna
Servings:
Instructions
  1. In a medium bowl combine cream cheese, salsa, parsley, and green onions.
  2. Mix well and add drained tuna. Fold in the tuna and spread over toasted baguette slices or crackers. Could also be used as a vegetable dip!
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Albacore Tuna & Avocado Sandwich

Albacore Tuna and Avocado Sandwich
Albacore Tuna & Avocado Sandwich
Print Recipe
Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Albacore Tuna and Avocado Sandwich
Albacore Tuna & Avocado Sandwich
Print Recipe
Servings Prep Time
2 people 10 minutes
Servings Prep Time
2 people 10 minutes
Ingredients
  • 150 grams St. Jean's Canned Albacore Tuna
  • 1/4 cup red pepper diced
  • 1/4 cup water chestnuts diced
  • 1/2 cup firm avocado cubed
  • 1/2 cup mayonnaise
  • 1/4 cup fresh baby spinach leaves
  • 2 kaiser bun
Servings: people
Instructions
  1. Mix contents together and spread on kaiser bun.
  2. Serve with smoked cheese, cherry tomatoes, orange bell peppers, and pickles
Recipe Notes

For a bolder flavour, try using St. Jean’s Smoked Albacore Tuna.

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Cajun Seared BC Sockeye Salmon

The deliciously fatty texture of rare seared BC sockeye salmon is a great fit for the mild heat and exotic flavors of St. Jean’s Cajun Spice. This dish is a great party appetizer or a summer salad accompaniment.

Cajun Seared Salmon
Cajun Seared BC Sockeye Salmon
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
4 minutes 3 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
4 minutes 3 minutes
Cajun Seared Salmon
Cajun Seared BC Sockeye Salmon
Print Recipe
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
4 minutes 3 minutes
Servings Prep Time
4 people 15 minutes
Cook Time Passive Time
4 minutes 3 minutes
Ingredients
  • 1 lb fresh BC sockeye salmon cut lengthways into 1″ x 1″ strips
  • 50 grams St. Jean's Cajun Spice Blend
  • 2 tbsp vegetable oil
  • 1 pinch Sea Salt High Quality
Servings: people
Instructions
  1. Roll the strips of salmon in a generous amount of St. Jean’s Cajun Spice.
  2. Heat a heavy bottom frying pan to a high temperature, add vegetable oil, and place the salmon strips into the pan.
  3. Sear each side of the salmon for about one minute, then remove from the pan. Rest the strips on paper towel.
  4. After the salmon cools for about 3-4 minutes, slice into 1/2 inch slices and season with sea salt to taste.
Recipe Notes

Highly enjoyable with your favourite Riesling or Gewürztraminer!

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Smoked Salmon Cheese Log

Smoked Salmon Cheese Log
Smoked Salmon Cheese Log
Print Recipe
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Smoked Salmon Cheese Log
Smoked Salmon Cheese Log
Print Recipe
Servings Prep Time
4 people 15 minutes
Servings Prep Time
4 people 15 minutes
Ingredients
  • 8 oz Cream Cheese
  • 1/2 cup cheddar cheese grated
  • 150 grams St. Jean's canned Smoked Salmon
  • 2 tbsp Green Onions finely chopped
  • flaked almonds
Servings: people
Instructions
  1. Mix cheeses, smoked salmon, and green onions. Form into log and roll in flaked almonds. Serve with crackers. Devour!
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Salmon Quiche

Salmon Quiche
Salmon Quiche
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Salmon Quiche
Salmon Quiche
Print Recipe
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
2 people 20 minutes
Cook Time
40 minutes
Ingredients
Crust
  • 1 cup whole wheat flour
  • 2/3 cup cheddar cheese grated
  • 1/2 cup toasted almonds chopped
  • 1 pinch Sea Salt
  • 1/4 tsp paprika
  • 6 tbsp salad oil (vegetable, canola, and corn are all good options)
Filling
  • 150 grams St. Jean's canned Smoked Salmon
  • 3 eggs beaten
  • 1/2 cup Sour Cream
  • 1/2 cup plain yogurt
  • 1/4 cup mayonnaise
  • 1/2 cup cheddar cheese grated
  • 1/4 tbsp Green Onions chopped
  • 1/4 tsp dill weed
  • 3 drops hot pepper sauce (optional)
Servings: people
Instructions
Crust
  1. Combine dry ingredients, add oil, stir well and press into a 9″ pie plate. Bake at 400 F for 10 minutes, then cool.
Filling
  1. Drain and flake salmon, reserving liquid.
  2. Blend eggs, sour cream, yogurt, mayonnaise, and salmon liquid.
  3. Fold in salmon, cheese, onions, dill, and hot pepper sauce.
  4. Spoon over crust and bake at 325 F for about 40 minutes or until firm.
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Salmon Fettuccini

Salmon Fettuccini
Salmon Fettuccini
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Salmon Fettuccini
Salmon Fettuccini
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
20 minutes
Ingredients
  • 1 tsp whole peppercorns
  • 2 tbsp butter
  • 2 tbsp yellow onion diced
  • 2 cloves garlic diced
  • 1 cup white wine (Riesling is a great choice)
  • 200 grams St. Jean's canned Sockeye Salmon flaked
  • 1 cup red pepper diced
  • 1 cup yellow pepper diced
  • 1 cup orange pepper diced
  • 1 cup sundried tomatoes chopped
  • 1 cup leeks coarsely chopped
  • 2 tbsp Parsley chopped
  • 1 jar Alfredo Sauce
  • Fettuccine Noodles
  • Parmesan Cheese Freshly Grated to taste
Servings: people
Instructions
  1. In a sauté pan, warm whole peppercorns on medium heat until hot. Add butter, garlic, and onions and cook for two minutes or until onion is opaque.
  2. Add white wine and continue to cook for one minute. Add peppers, sundried tomatoes, and leeks; cook until leeks soften.
  3. Add one can of St. Jean’s Cannery Sockeye Salmon and mix lightly. Toss cooked noodles in Alfredo sauce and add to mixture. Turn until blended.
  4. Top with remaining St. Jean’s Cannery Sockeye Salmon, freshly grated Parmesan cheese, chopped parsley, and freshly cracked pepper.
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