Chum Salmon Bundles

by Nikolai Nikitenko April 27, 2016

Chum Salmon Bundles

Chum salmon: an affordable alternative

Chum salmon gets an unfair bad rap. It's just as nutritious as other types of salmon, and the keta salmon flavor is comparable to other, more expensive types of salmon. Why pay more? Lucky for us, chum salmon comes with a much lower price tag! Take advantage of that lower price and stock up. Keta salmon wild caught are tasty, healthy, and plentiful. They work great in any salmon fillet meals, but you don't have to stop there. We have many ideas for salmon fillet either left over from a previous meal or made with the intention of creating something new. Main courses, snacks, appetizers, side dishes, soups and stews … You have lots of options. Try this wild chum salmon recipe and see for yourself how to prepare this underappreciated fish.

Cooking chum salmon

Preparing chum salmon is just as easy as any other type of salmon. It handles easily, cooks quickly, and the mild flavor makes it a perfect choice for experimenting with all kinds of flavors. Savory or sweet, chum salmon is a great choice. A nice chum salmon fillet can be served as-is or transformed into something completely new, like these quick and easy chum salmon bundles. We have quite a few recipes for salmon dishes easy to prepare and delicious to serve, so go ahead and browse the site. We suggest starting here though, with these salmon bundles. They're easy enough for a casual meal but can be dressed up for fancier events, too.
Ingredients
  • 6 to 7.5 oz. cooked Alaska Chum Salmon
  • 1 package (3 oz.) softened cream cheese
  • 1/4 cup sliced green onions
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon dill weed
  • 1 package (8 oz.) regular or reduced-fat refrigerator crescent rolls
Directions

Spread: In small bowl, blend salmon, cream cheese, green onions, lemon juice and dill weed.

Sandwich: Preheat oven to 350°F.  Unroll dough; separate into 4 rectangles (double triangle pieces).  On each rectangle, press the center diagonal seam together to make a solid crust.  Spoon about 1/4 cup salmon filling near a short side of the rectangle.  Fold over dough (short side) so edges meet.  Press edges with a fork to seal.  Transfer bundles to baking sheet; bake 15 to 17 minutes or until golden and puffy.  Serve warm. 

Spicy Variations:  Make salmon mixture as directed.  Blend in 1/4 cup shredded Parmesan cheese and 1/2 teaspoon Cajun, Mexican, pepper-blend seasoning OR pepper sauce. 

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Nikolai Nikitenko
Nikolai Nikitenko

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