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16 min

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A flavorful, Italian pasta classic with a little kick, made fresh for umami-loving taste buds everywhere!

Ingredients

1 can King Oscar Anchovies in Olive Oil, reserve oil
16 oz pasta
3 garlic cloves, sliced or minced
2 tbsp lemon juice, plus extra for serving
1/2 cup chopped fresh parsley
2 tbsp capers
1 cup Parmesan cheese, plus extra for topping
Red chili flakes
Black pepper

Here's what you do...

1 Cook pasta according to package instructions, drain.
2 Heat large skillet to medium high heat. Add reserved oil and garlic. Cook until garlic is fragrant, about 1-2 minutes.
3 Add pasta and stir until warmed.
4 Stir in anchovies, breaking into large chunks.
5 Add lemon juice, chopped parsley, capers, and Parmesan cheese.
6 Serve with red chili flakes and black pepper, to taste.

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5 min

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The classic Caesar’s Salad is a favorite around the world. Ours has to be the easiest to prepare. Simply pick lettuce, pull anchovy can…

Ingredients

1 can King Oscar Anchovies in Olive Oil, drained
1 head Rommaine lettuce
Cherry tomatoes
Croutons
Grated Parmesan cheese
Prepared Caesar’s dressing

Here's what you do...

1 Wash and dry whole lettuce leaves, arrange on plates.
2 Scatter with cherry tomatoes and croutons.
3 Top with anchovies.
4 Sprinkle with grated Paremesan cheese.
5 Dress and serve.

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25 min

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Craving a delicious appetizer or nutritious snack made from your favorite salmon? This recipe is three times the fun and just what your taste buds want!

Ingredients

1 baguette, cut into 18 slices
2 tbsp olive oil or salmon oil, preserved from can

Crostini 1

1 can King Oscar Salmon in EVOO, separated into bite-size pieces
1/2 cup ricotta cheese
1 tbsp lemon juice
Zest from 1 lemon
1/4 cup green olives, sliced
1/4 cup cherry tomatoes, halved
1 tbsp basil leaves
Salt and pepper to taste

Crostini 2

1 can King Oscar Salmon in EVOO, separated into bite-size pieces
1/2 cup romesco sauce
1 tbsp feta cheese, crumbled
1 tbsp capers, drained
1 tbsp oregano leaves
1/4 smoked paprika
Salt and pepper to taste

Crostini 3

1 can King Oscar Salmon in EVOO, separated into bite-size pieces
1/2 cup chimichurri sauce
1/4 cup tomatoes, diced
1 tbsp parsley leaves
1 tbsp queso fresco
Salt and pepper to taste

Here's what you do...

1 Preheat oven to 400°F. Brush olive oil onto bread slices and bake on baking sheet for 10 minutes or until golden brown.
2 Crostini 1: In a bowl, mix together ricotta cheese, lemon juice and zest, salt, and pepper. Spread lemon ricotta mixture on 6 crostinis, then top with salmon pieces, olives, cherry tomatoes, basil, salt, and pepper.
3 Crostini 2: Spread romesco sauce on 6 crostinis. Top with salmon pieces, feta, capers, oregano, paprika, salt, and pepper.
4 Crostini 3: Spread chimichurri sauce on 6 crostinis. Top with salmon pieces, tomatoes, parsley, queso fresco, salt and pepper.

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Baked Salmon Parmesan Dip

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Salmon & Corn Salad with Avocado Yogurt

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15 min

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As tasty as they are colorful, our Sardine Tapenade Tomato Bites please palates and add visual pop to your table. Food that’s fun to…

Ingredients

2 cans King Oscar Sardines with Spicy Cracked Pepper
1-1/2 cups Kalamata olives, pitted
3 tablespoons capers, rinsed and drained
1/2 teaspoon fresh thyme, minced
1 to 2 tbsp olive oil from can, with peppers
12-18 cherry tomatoes, halved
Salt and pepper to taste

Here's what you do...

1 Reserve oil and cracked pepper from can.
2 Halve and core the cherry tomatoes.
3 Coarsely chop all other ingredients, mix together, season with salt and pepper.
4 Spoon tapenade into tomato halves.

Royal hints

Serve tomato bites on their own, or place atop your favorite crackers. Substitute King Oscar Sardines in Olive Oil or King Oscar Skinless & Boneless Sardines. If you are not using the tapenade immediately, cover tightly and refrigerate.

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10 min

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Add some royal seafood to that Mexican-style tomato and creamy avocado salad for some easy and delicious cha-cha-cha!

Ingredients

1 can King Oscar Skinless & Boneless Sardines in Oil (reserve oil)
1 lb assorted ripe tomatoes (your favorite varieties)
1/4 cup roasted sweet red peppers, sliced
1/4 red onion, thinly sliced
2 ripe avocados
1/4 cup extra virgin olive oil
Red wine vinegar, if desired
Salt and pepper to taste
2 tbsp fresh cilantro, chopped

Here's what you do...

1 Place drained sardines in center of serving platter.
2 Core tomatoes and slice across the equator into thick slices. Peel and pit avocados, slice into crescent shapes. Arrange tomatoes and avocados around sardines.
3 Scatter all with roasted peppers and onion slivers, drizzle with reserved sardine can oil. Add salt and pepper to taste. If desired, dress with additional olive oil and/or vinegar.
4 Scatter cilantro over platter and serve.

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Inspired by the Mediterranean diet, this versatile, flavor-packed pasta salad can be served warm or chilled – either way, it makes a great light meal or side dish!

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15 min

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Enjoy this new, Mediterranean take on a cozy comfort food dish – hearty, creamy, herby risotto starring moist and tender, gourmet mackerel!

Ingredients

1 can King Oscar Mackerel Fillets in Olive Oil, reserve oil
4 cups vegetable broth
2 tbsp olive oil
1 small onion, diced
1 cup arborio rice
8 asparagus spears, cut into bite-sized pieces
1/2 cup frozen peas
1 tsp fresh thyme leaves
1 tsp salt
1/4 tsp ground black pepper
1/2 cup grated Parmesan cheese

Here's what you do...

1 Heat pan over medium-high heat, add 2 tbsp olive oil and onion. Cook until just tender.
2 Stir rice in with onion and cook for 2 minutes.
3 Gradually add vegetable broth, 1/2 cup at a time, stirring constantly and waiting until broth is fully absorbed before adding next 1/2 cup of broth.
4 When risotto has absorbed about 3 cups of broth, add asparagus and peas. Continue cooking and adding broth for about 15 more minutes. During last 5 minutes of cooking, add thyme, salt, and pepper.
5 Remove from heat when rice is tender, but still firm. Stir in mackerel and Parmesan cheese.
6 For extra flavor, drizzle some reserved oil over risotto just before serving.

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30 min

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The ultimate seafood pasta salad. Make in advance and refrigerate to let the flavors set. Perfect for lunch and dinner meals on the go!

Ingredients

2 cans King Oscar Mackerel in Olive Oil, drained and mashed
3 cups penne pasta
1 cup black olives, halved
1/2 cup walnuts, halved
1 teaspoon fresh pepper
Parsley, chopped

Dressing

3/4 cup mayonnaise
1/2 cup fresh cream
1 tsp Dijon mustard
1 tsp lemon juice

Here's what you do...

1 Cook pasta according to package instructions, drain in cold water.
2 In a large bowl, mix pasta, mashed mackerel fillets, olives, walnuts, and fresh pepper.
3 Whisk together the dressing ingredients and stir into salad mixture.
4 Top with parsley.
5 Refrigerate before serving.

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30 min

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Fresh from the Royal Kitchen, this is King Oscar’s take on the French bistro classic! Packing nutritious protein, rich flavors, and a tangy dressing,…

Ingredients

1 jar King Oscar Yellowfin Tuna in Extra Virgin Olive Oil with Green Olives (reserve jar and oil for dressing)
2 heads of little gem lettuce, leaves separated
1 small fennel bulb, thinly sliced
1/2 small red onion, thinly sliced
1/2 lb haricots verts, trimmed
1 cup cherry tomatoes, halved
1 cup radishes, halved
1 lb baby potatoes
3 large organic hard-boiled eggs, halved
1/2 cup kalamata olives, pitted
2 tsp chives, finely chopped

Dressing

Reserved oil from tuna jar
1/4 cup extra virgin olive oil
1 tsp minced garlic
2 tbsp white wine vinegar
1 tbsp Dijon mustard
1/4 tsp kosher salt, more to taste
Fresh cracked pepper

Here's what you do...

1 Pour the contents of the tuna jar into a small bowl. Carefully pour the olive oil back into the jar. Set aside tuna fillets, olives, and peppers for salad assembly.
2 Make the dressing. Add 1/4 cup olive oil, minced garlic, Dijon mustard, white wine vinegar, salt and pepper into the jar. Close the lid tightly and shake until dressing is emulsified. Refrigerate until ready to serve.
3 Make the salad. Place potatoes in a large pot and cover with cold water until completely submerged about an inch, season with salt. Bring to a boil, then reduce heat to medium and simmer, until just fork-tender, about 5-10 minutes (longer if not tender). Drain potatoes and set aside to cool.
4 Place eggs in saucepan and cover with cold water by about an inch. Bring to a boil and reduce heat to medium and simmer for 7-8 minutes. Remove eggs from water and immediately drop them into an ice bath to cool. Once cooled, peel eggs (helps to run them under cool running water), set aside, and slice in half just before assembly.
5 Refill saucepan with water, season with salt, and bring to a boil. Drop in trimmed haricots verts and blanch until bright green and crisp, about 2 minutes. Drain and drop into an ice bath immediately until cooled. Drain and pat dry, set aside.
6 Trim bottom stem off lettuce heads and remove any wilted outer leaves. Separate leaves and wash thoroughly in cold water, spin dry. Assemble on serving platter.
7 Arrange tuna fillets, potatoes, halved boiled eggs, haricots verts, tomatoes, radishes, fennel, red onions, and olives onto lettuce. Drizzle with salad dressing and garnish with chopped chives. Season to taste with salt and pepper.

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15 min

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Breakfasts and brunches just got tastier. Try this royal twist on the fisherman’s eggs classic for smoky, savory, and easy deliciousness!

Ingredients

1 can King Oscar Kipper Snacks, drained
2 prepared frozen hash brown potato patties, about 2 oz each
4 large eggs
1 tbsp milk (any fat content)
Pinch of salt
1 tbsp oil or butter, or cooking spray
Fresh parsley, chives, or other garnish

Here's what you do...

1 Warm drained kipper snacks in a microwavable dish for 10-30. Cover to retain heat and set aside.
2 Prepare hash brown potato patties according to package instructions (bake, fry, or microwave).
3 3-5 minutes before patties will be ready, scramble the eggs. Add cooking spray, oil, or butter to a non-stick pan, and pre-heat on medium-low. While pan is heating, combine eggs, milk, and salt in medium mixing bowl, then whisk until combined. Pour egg mixture into pan and stir eggs gently until almost set. Remove pan from heat.
4 Place one cooked potato patty on serving plate. Top patty with half of warmed kippers, then cover with scrambled eggs, and repeat for second serving. Garnish with herbs of choice.

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10 min

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Sure, you can go straight out of the can or on a simple saltine cracker. But why not dress it up every once in a while?

Ingredients

1 can King Oscar Brisling Sardines in Extra Virgin Olive Oil, drained
8-16 sturdy crackers (your favorites), crostini, sliced baguette, or squared pumpernickel bread
Assorted enhancements including mustard, hot sauce, pesto, herbed cheese spread, scallion curls, diced mango, roasted red peppers, radishes, chili pepper flakes, parsley, etc

Here's what you do...

1 Arrange crackers and other ingredients on serving platter.
2 Top crackers with base layers, sardines, and garnishes of choice.
3 Eat as you go to keep crackers, crostini, or bread slices crisp.

Royal hints

Use endive or romaine leaves in place of crackers for a low-carb option.

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