Salmon Caesar Pinwheels

Every time I reach for Morey’s Seasoned Grill Salmon, I find a new and delicious way to use it in my cooking. The versatility is amazing. Whether you are preparing it as a main dish with a healthy side of vegetables or a salad or incorporating it into a recipe, the possibilities are endless. For instance, it makes a great ingredient in a simple but delicious snack to bring to any potluck!

Potlucks are a great way to get together with friends or coworkers while not having to break the bank to feed a crowd. I’m always trying to find something new and exciting to bring. All too often, we reach for the quick and easy chips and dip or deli items because we just don’t have the time to prepare something while running around with our busy lives. Salads and pastas are something else often gracing the tables at the company pot luck, but how about trying something different and fun! Finger food fun with Salmon Caesar Pinwheels.

Morey’s Seasoned Grill Salmon is quick and easy to prepare. It can be grilled or baked in about a half your and it takes little time to cool once complete. My preferred salmon preparation is to use the grill. Place aluminum foil on grill rack and spray lightly with cooking oil to keep fish from sticking and breaking apart. Place, flat side down, on med-high grill. Grill for 3-4 minutes, turn fillet over and grill an additional 3-4 minutes.

While salmon is cooling, chop ¼ cup green onions and ¼ cup Kalamata olives and place in a bowl. Mix in ¼ cup Greek yogurt, ¼ cup Caesar dressing and ½ cup Parmesan cheese. Flake cooled salmon and incorporate it into the mixture. Place lavash bread or flour tortilla on top of a piece of cut parchment paper (I use Joseph’s Flax, Oat Bran and Whole Wheat Lavash Bread. It is very thin and flexible and it’s great if you are trying to eat healthier). Spread salmon mixture to the edges of bread then cover with spinach. Carefully roll the lavash bread into a roll and wrap with the parchment paper. Place the roll in the refrigerator for about an hour to chill. Once chilled, remove from the refrigerator and unwrap the parchment paper. Slice the roll into one-inches slices and place on a plate for serving.

Seasoned Grill Salmon Pinwheels

Salmon Caesar Pinwheels


  • 4 fillets Morey’s Seasoned Grill Salmon
  • ¼ cup chopped green onion
  • ¼ cup chopped Kalamata olives
  • ¼ cup Greek yogurt
  • ¼ cup Caesar dressing
  • ½ cup Parmesan cheese
  • 2 cups spinach
  • Lavash bread or large flour tortillas
  • Directions:
  1. Prepare salmon according to package directions (grill, bake, microwave or saute)
  2. Allow salmon to cool. While salmon is cooling, chop green onions and Kalamata olives
  3. Mix chopped onions, olives, Greek yogurt, Caesar dressing and Parmesan cheese
  4. Flake cooled salmon and incorporate into the mixture
  5. Place lavash bread on top of a piece of parchment paper
  6. Spread layer of salmon mixture over lavash bread
  7. Top salmon mixture with a layer of spinach
  8. Tightly roll lavash bread and wrap with parchment paper. Place in refrigerator for one hour to firm
  9. Remove roll from parchment paper and slice into 1-inch slices


Summer Foil Packets for the Grill

It’s summer. It’s time to sit back, relax and enjoy yourself, not spend hours in the kitchen preparing meals and washing dishes! Who am I kidding. Summer is about being busy, but it’s primarily busy with fun. Sure, we’re still working, but the evenings are spent enjoying the long sunny evenings, whether it’s just hanging out on the boat, or watching kids play summer sports, a busy summer is still time outside. But we can still eliminate the busy-work that comes with cooking and cleaning. A great option is grill packets! It’s like a one-pot-meal on the grill, or, if you’re really lucky and you’re sitting around a crackling fire, they work great just tossed to the side in the coals. It’s a full meal in relative minutes, and it’s absolutely delicious.

I’ve got a couple great grill packet options to share with you. Get some great variety with a couple simple ingredients and some fresh or frozen seafood. My personal favorite is the Grilled Shrimp Boil Foil Packet and my six-year-old son devours the Grilled Salmon and Asparagus Grill Packet, in fact, he ate two all by himself the last time I made them! It’s so nice when you can find a healthy option that the kids love to counter the multiple meals of hot dogs or pizza.

To start, thaw the shrimp and the Morey’s Seasoned Grill salmon. When the salmon is partially thawed, remove it from the easy-peel package and reserve the marinade. Remove the skin to make it easier for kids to eat later.

Light the charcoal grill or turn gas grill to medium heat.

While the seafood is thawing, cut up all the vegetables and divide them up into two large bowls, one for each recipe. Cut the potatoes into 1-inch cubes placing one pound in the container for the shrimp packets and ½ pound for the salmon packets. Cut the corn and add it to the potatoes for the shrimp. At this point, I usually place the potatoes and corn in the microwave for about a minute, just enough soften them a bit to ensure cooking in the time it takes for the seafood to cook through. Cut the asparagus spears in thirds and cut the broccoli into bite sized pieces, and slice the onion, placing all in the bowl for the salmon. Zest one lemon, then cut it in half to use for the salmon packets. Slice a second lemon into eight slices to place on top of the Shrimp boil packets. Once the vegetables are prepared, you can begin adding the remaining ingredients.

To the shrimp bowl, add the sliced andouille sausage, shrimp, garlic, olive oil and all of the seasonings. Toss to coat. Cut four 18-inch strips of aluminum foil, spray with non-stick cooking spray and divide the mixture evenly between the four pieces. Top with lemon slices and a pat of butter. Fold the foil over the top of the food in thirds, completely covering the food, then roll each of the ends of the packet.

Add lemon zest, melted butter and seasonings to the vegetables for the salmon. Toss to coat the vegetables. Cut two 18-inch strips of aluminum foil, spray with non-stick cooking spray and divide the vegetable mixture between the two pieces of foil. Top each packet with a piece of salmon and drizzle with the reserved marinade. Squeeze lemon over the top of the packet and continue wrapping the packet as you did with the shrimp.

When the coals are ash white, place the packets on the grill and allow to cook for 10 minutes. Check the packets to ensure they are cooking evenly and adjust the packets if you have a hot-spot. Packets should be completely done cooking within 10-15 minutes. Remove the packets from the heat and serve immediately.

Enjoy this quick and delicious meal with your family this Fourth of July weekend! Whether you are at home or at the lake, this meal has minimal mess and maximum flavor!

Foil Bag 2-reduce

Grilled Shrimp Boil Foil Packets


  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 2 smoked andouille sausages, thinly sliced
  • 2 ears corn, each cut crosswise into four pieces
  • 1 pounds red potatoes, cut into 1-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Old Bay seasoning
  • ½ tablespoon Creole seasoning
  • 1 tablespoon parsley
  • 1 lemon, sliced thinly
  • 2 tablespoons butter
  • kosher salt
  • Freshly ground black pepper
  • Directions:
  1. Heat gas grill on medium or charcoal grill until coals are ash white.
  2. Cut four sheets of foil about 12-inches long. Divide shrimp mixture evenly over the foil sheets. Spray with non-stick cooking spray
  3. Cut corn and potatoes and place in a bowl. Add shrimp, sliced sausage, garlic, olive oil and seasonings. Toss to coat.
  4. Top with one pat of butter and a couple lemon slices.
  5. Fold the foil packet crosswise over the shrimp mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  6. Place foil packet on the grill and cook until just cooked through, about 15-20 minutes.
  7. Serve immediately.

Grilled Salmon and Asparagus Grill Packet


2 packages Morey’s Seasoned Grill Salmon

2 tablespoons butter, melted

1 tablespoon freshly grated lemon zest

½ teaspoon freshly ground pepper

¼ teaspoon salt

1 tablespoon Fisherman’s Warf seasoning (or any seasoning of your choosing)

8 ounces (10 to 16 spears) fresh asparagus, cut into thirds

½ pound red potatoes, cut into 1-inch cubes

1 cups fresh broccoli, cut small

½ cup thinly sliced onion

Fresh lemon


  1. Heat gas grill on medium or charcoal grill until coals are ash white.
  2. Cut two sheets of foil about 12-inches long. Spray foil with non-stick cooking spray.
  3. Cut vegetables and place in a bowl. Add butter, lemon zest and seasonings. Toss to coat.
  4. Remove skin from salmon. Reserve marinade.
  5. Divide the vegetable mixture over foil and top with salmon. Use reserve marinade to top salmon.
  6. Squeeze fresh lemon over the top of each packet.
  7. Fold the foil packet crosswise over the shrimp mixture to completely cover the food. Roll the top and bottom edges to seal them closed.
  8. Place foil packet on the grill and cook until just cooked through, about 15-20 minutes.
  9. Serve immediately.

Valentine’s Day

Love is in the air. Love for your significant other, love for family and love of food. What better way to show your family how much you love them than by preparing a beautiful home-cooked meal this Valentine’s Day!


I love to cook. To me, cooking is a soothing escape from an otherwise crazy life. So, selfishly, cooking for Valentine’s Day is not only showing my family I love them, but is also showing me it’s okay to do something for myself as well. Sure, we could go to a restaurant and let someone else do the work, but there is something wonderful about taking the time to plan a somewhat elegant, yet family friendly meal. Choosing something to please everyone’s picky palette. Setting a table with beautiful dishes that rarely see the light of day, replacing the usual paper plates, that allow for quick and easy clean-up on busy week night evenings.


So often, meals are thrown together without thought, whatever is quickest and gets everyone on their way to the next big event, or hours of homework. We don’t necessarily put love into every meal we make, so the opportunity to make something special should be enjoyed.


In my house, we love seafood. We may not always agree on a specific variety, but shrimp is a family favorite. My children love pasta, so my natural choice this Valentine’s Day was Shrimp Scampi with Fettuccini Alfredo. A bit of freshness is added with a garden salad topped with Italian dressing. And no Valentine’s Day meal is complete without a bottle of wine, and my favorite is always a sweet red.


2017Valentines-Scampi (2 of 1)

Fettuccini Alfredo

8 ounces uncooked fettuccini

½ cup butter

½ cup heavy cream

2 cloves garlic

¾ grated Parmesan cheese

Dash of pepper

Chopped fresh parsley


Cook fettuccini as directed on package. Heat butter and heavy cream in pot over medium heat, stirring frequently, until butter is melted and mixture starts to bubble. Reduce heat to low, simmer 6 minutes, stirring frequently, until slightly thickened. Remove from heat. Stir in cheese and pepper.


Shrimp Scampi

1-½ pounds uncooked medium-large peeled, deveined shimp

2 tbsp olive oil

1 tbsp chopped fresh parsley

2 tbsp lemon juice

¼ tsp salt

2 medium green onions, thinly sliced (2 tbsp)

2 cloves garlic, finely chopped

grated parmesan cheese, if desired


Remove tails from shrimp. Heat oil in 10-inch skillet over medium heat. Cook shrimp and remaining ingredients, except cheese, in oil for 2 to 3 minutes, stirring frequently, until shrimp are pink and firm. Remove from heat. Sprinkle with cheese.

Seafood and Pregnancy

Much has been said and printed of late regarding the new U.S. Dietary Guidelines and the recommendation from the FDA to consume more seafood. There has also been a great deal of negative press coming from various NGO groups who seem to have an endless supply of time and money to provide misdirection and false information to the public. At Morey’s, we believe in actual science and have been diligent in our efforts to provide the truth to our customers. As active members of the National Fisheries Institute, (NFI), we have access to a constant flow of the latest and best science and information from the industry and from governmental organizations. With our 80th anniversary just around the corner, we also have a great deal of experience and amassed knowledge of the industry. Consumers are being victimized by scare tactics that are pushing them to believe the many untruths being extolled upon them by several so called environmental and watchdog groups. We encourage our followers and consumers to know and believe in the science; know and believe in the U.S. Dietary Guidelines, the FDA recommendations, and the recommendations from many other bona fide organizations who report the positive benefits of eating more seafood.

The current U.S. Dietary Guidelines suggest eating 8 -12 oz. of cooked seafood per week. That works out to 2 or 3 meals per week assuming a 4 – 6 oz. serving. Given the vast number of excellent seafood choices, this is an easy suggestion to make part of your healthy eating lifestyle!

The study concluded that over 40% of the U.S. population consumes less protein than recommended every week. When it comes to seafood, females age 14 and up, in particular, are consuming far less than recommended. Pregnant women and small children need more seafood! The current recommendation from the FDA and others confirms this. Seafood is brain food! Study after study has concluded that the positive benefits of seafood consumption, particularly in brain development and maintenance are overwhelming!

Morey’s has been talking about this for years! Here is a link to a video blog we posted over 4 years ago that purported the benefits of seafood consumption for women who are pregnant and for small children.

It precedes the new guidelines, but the information holds up today! By the way, the grandchildren referenced in the video are all happy and healthy, and their Moms see to it that they all get ample seafood in their diets!

Want more than just my opinion? Here are a few more links that further report the benefits of seafood for pregnant women and for young children:

From the FDA:

From the NFI:

From the Mayo Clinic:

From the American Pregnancy Association:

From Scientific American Magazine:

To be fair, as you will have seen from these links, there are certain situations where seafood consumption should be controlled, especially for pregnant women. Seafood that has been proven to be high in mercury is one of these, but these instances are few and far between. The overwhelming conclusion is that the benefits of eating more seafood far outweigh any minor risks, and there are so many safe seafood options to choose from! Salmon, tilapia, shrimp, cod, catfish and even canned light tuna are all excellent suggestions. Seafood is a safe and healthy choice for consumers of all ages. We encourage everyone to heed the U.S. Dietary Guidelines and eat at least 2 – 3 meals per week that feature seafood as the main protein.

By the way, another great resource has become available this year. The NFI has launched a site called “Dish on Fish” that makes a variety of information and recipes available to the public, including monthly meal planning suggestions. Check it out at

Trust in Seafood! Eat more of it to improve and to maintain your health!

Pregnancy and Eating Seafood

Pregnancy is a time of excitement and anxiety in an expectant mother’s life. Boy or girl? Jane or John? Breast milk or bottle feeding? Crib sleeping or co-sleeping? Is my love for seafood safe for my unborn baby? All these and many more concerns are valid joys and worries for any mother, but thankfully, we know the last fear has a positive answer. Seafood is not only safe for an unborn child, it can help in its development.

While it is true, not all seafood is safe to consume during pregnancy, there is a greater variety of options that will not only benefit you, but your child as well. Seafood is loaded with protein, iron, zinc and brain developing omega-3 fatty acids. Some great healthy options include herring, whitefish, salmon, trout, sardines and anchovies. Both the Food and Drug Administration and the Environmental Protection Agency recommend that pregnant or nursing women eat 8 to12 ounces of these varieties of fish per week. Additional safe choices include shrimp, pollock, tilapia, cod, catfish and canned light tuna. If you prefer albacore tuna, you should limit your weekly serving to 6 ounces.

Though there is an abundance of safe and healthy options, fish containing high levels of mercury should be avoided. Pollutants such as mercury, dioxins, PCBs and pesticides have been linked to developmental delays in children. Mackerel, marlin, shark, swordfish, tilefish and tuna steaks should not be consumed by pregnant, nursing women or children.

This publication is an extensive list of fish that are low in mercury and other contaminants, and high in health benefits. For women who are pregnant, might become pregnant, nursing mothers, young children, or people who are concerned about toxins in fish.

This downloadable chart, as well as additional information for picking out healthy options for eating fish, can be found at

From salmon to tilapia and trout to herring, Morey’s can cure any expectant mother’s seafood craving. The simplicity of Morey’s prepackaged, marinated fish entrees make it easy to have a delicious meal in minutes. Pair the single serve fish fillet with a healthy vegetable and some rice or potatoes and you’ve got a well-rounded meal that will satisfy mom and give baby a prenatal developmental boost that will make everyone happy!

Grilling Seafood

3items  Summer … and grilling. Could there be a better combination? While the first thing that often comes to mind for summer grilling is burgers and brats, seafood is a wonderful option for grilling fare. From firm fish like salmon to delicate tilapia to a bit of fun with shrimp, the options are endless, but each variety takes a slightly different approach for preparation and cooking.

Thick, firm fish like salmon and halibut can be grilled directly on a clean grill grate. Keep in mind that fish loses moisture quickly, so it is important to coat the fish with oil to seal in some of the moisture. Place fish directly on the grill grate over high heat. Flip as soon as the fish is cooked half way through. For every inch of thickness, expect about 10 minutes of cooking time over medium-hot coals.

My favorite method of grilling salmon is to use a cedar plank. This simple technique leaves the salmon tender and moist. It picks up a wonderful smoky, woodsy flavor that compliments the the flavor of the salmon. I’ve only soaked the planks in water, but I’ve heard some use wine, and I can’t wait to try this option, myself! Begin by soaking the cedar plank for 30 minutes to an hour. Lay salmon fillet on top of the plank and lightly drizzle with olive oil. Season to taste (we generally use Fisherman’s Warf or Morey’s Seafood Seasoning). Place on grill over medium-high heat for 20-30 minutes or until cooked through. The internal temperature should reach 145 degrees Fahrenheit. Remove from grill and serve on platter or on cedar plank.


For delicate fish or any of Morey’s marinated seafood varieties such as salmon, tilapia and mahi mahi, the easiest grilling technique is to use aluminum foil. Fold the edges of the foil to prevent the juices from flowing over the edge. Lightly spray foil with cooking oil to prevent the fish from sticking and breaking apart. Place flat side down on a medium-high grill for 10-15 minutes.


Another grilling favorite in my home is Marinated Grilled Shrimp. This crowd pleaser is as delicious as it is simple to make. There are many great shrimp marinades, but my new favorite recipe was recently introduced to me by a friend, so delicious, you need no cocktail sauce, and even my five-year-old couldn’t get enough.


Begin by soaking skewers in water for about 30 minutes. Prepare marinade according to recipe directions. Add shrimp and stir until evenly coated. Cover and refrigerate for 30 minutes to an hour, stirring once or twice to ensure even coating. Preheat grill to medium heat. While grill is heating, thread the shrimp onto the skewers from tail to head. Place skewers on lightly oiled grill grate. Cook shrimp for 2 to 3 minutes per side, or until opaque.

These are just a few of the many delicious options for summer seafood grilling. Be adventurous! We always grill an abundance of Salmon and use it for multiple recipes from salmon benedict to salmon pizza. If you are interested in trying a great salmon pizza recipe, you’ll find it in a previous blog.


Cooking From Frozen…..

Seafood is actually far more versatile than many people realize. Its had a bad rap for years as being hard to cook when in all reality, it’s not any more difficult than cooking a steak to your preferred doneness. There are many types of fish, a taste and texture for everyone. One of the great things about fish is you can cook it from frozen! Yes, you can actually cook a delicious, healthy meal from frozen and have it taste great.

Cooking from frozen means you have options; after that long day in the office or running after kids, or maybe you had classes late and the last thing you want to do is spend hours in the kitchen prepping and cooking dinner, but you also don’t want to eat out. That’s when you grab a frozen salmon fillet out of your freezer. Be sure and keep individually wrapped portions in your freezer for quick, healthy meal options. The next time you are hungry for seafood or need a quick meal option, try cooking from frozen!

The Alaska Seafood Marketing Institute has an entire section devoted to Cooking It From Frozen on their website. Basically any method you can think of; broil, grill, poach, steam, sauté, they have directions for how to cook from frozen. Head to their website and check out their great tips. You’ll be happy you did!

Morey’s offers individually vacuum packed portions that are ready to cook from thawed or frozen. Both thawed and frozen directions are provided on the package for multiple cooking methods so you have options. I love options! Variety in specie, flavors and cooking methods makes Morey’s products a must have.  Whether Morey’s or maybe you like to marinade and season your own fillets, make sure you make seafood a staple in your freezer, that way the next time you are in a rush or simply don’t feel like spending hours in the kitchen, grab a salmon fillet or whatever seafood you have and give cooking from frozen a try.

The important thing to remember is that seafood is done when it reaches an internal temperature of 145 degrees farenheigt. Like a steak, remove it from heat just before you reach your desired temperature and let it rest and finish cooking for a couple minutes before enjoying, this will ensure a perfectly cooked piece of fish.

A few simple tips for enjoying seafood as part of your regular diet

When it comes to seafood we have all heard that it’s good for us and we should eat it but like all things, some seafood is better for us than others. There is a lot to be said for how we prepare seafood and just how “good” for us it can be. Here are just are a few tips to try when making seafood a part of your regular diet.

For instance, you know you need two servings of seafood a week as recommended by the USDA but that does not mean you should head down to the local fish fry for a weekly serving of beer battered and deep fried walleye with a baked potato loaded with butter and sour cream (or French fries). Instead head to the local seafood counter at your favorite grocery store and pick up some walleye fillets; try baking them with a little butter, salt and pepper and slices of lemon. Serve them with a lightly dressed salad or a baked potato but leave the extra butter and sour cream off this time around.

Another popular seafood item, especially on restaurant menus’, is swordfish. It is a very dense, meaty fish with a mildly sweet flavor. It’s a good source of protein and contains essential vitamins and minerals; however it also contains more mercury than your average seafood, for this reason you should limit how often you enjoy this as a part of your diet, especially if you are pregnant. If you’re looking for another dense, firm fish give halibut a try. Halibut is a good source of protein and provides your body with essential nutrients; its also a very clean tasting fish and requires very little seasoning. Most commonly this fish is boiled or grilled.


There are a lot of seafood options available; some are healthier than others and some are simply too expensive for most people to eat as a regular part of your seafood diet. One type of seafood we don’t hear nearly enough about is mussels. While they sound interesting and may seem hard to cook, they are surprising easy to cook and quite affordable. Mussels offer a range of health benefits including being a good source of protein. The simplest way to cook mussels is to steam them on the stove stop with some white wine and fresh herbs (I like to add a little garlic too) and in a few short minutes they are done and ready to enjoy on their own or toss them with some whole grain pasta or in a salad. PS, I have also found that mussels are one of the only types of seafood I don’t mind cooking indoors because the blend of white wine and fresh herbs with a little garlic leaves my kitchen smelling simply delicious. Find your adventurous side and give mussels a try, if not at home then in your favorite restaurant that features seafood.

The next time you decide to enjoy seafood as a part of your diet, do yourself a favor and take a second look at the seafood case and try something new, you never know, you might just surprise yourself with how tasty and easy a healthy seafood meal really is to enjoy at home without the hassle and the calories of deep frying.

A Healthy Twist on a Traditional Kid Favorite

By Tina Bartels


My family loves pizza. It’s safe to say we eat pizza at least once a week, which, while that isn’t terrible for an active family, it’s not the ideal food for healthy living. Fortunately, my family also loves salmon and is not afraid to try something new.

Making individual pizzas is always a fun event for my kids. They both love to cook, and making pizza gives them a great opportunity to do a lot of the work on their own without a lot of supervision. They can pile the pizzas high with their favorite ingredients and I can pop them in the oven.

One evening, while we were making individual homemade pizzas, I was lucky enough to find a bit of grilled salmon left over in the refrigerator. While my family chose their usual favorite toppings of pepperoni, sausage, Canadian bacon, mushrooms and pickles (yes, I said pickles), I chose a more adventurous route opting for a combination of salmon, thinly sliced sweet onion and spinach. Of course, I had to swap out my usual red sauce for some alfredo. It was nothing short of delicious. To my delight, my family also thought it was fabulous. Since then it has become a family favorite and we make it often. A few easy steps and you have a meal your whole family can enjoy.

I always start with making homemade Alfredo sauce. If you don’t have the time, any good jar of Alfredo will work just fine. I start with the basic ingredients of butter, heavy cream, shredded parmesan cheese salt and pepper. I always add garlic and parsley to my sauce for a bit of extra flavor.

Sauté garlic in butter for about a minute.

Add heavy cream. If you prefer a lighter version, you can substitute the heavy cream for half-and-half.

Slowly add the parmesan cheese and stir constantly for two to three minutes.

When your sauce is complete, it’s time for the fun to begin. My favorite individual pizza crust is naan bread, but you can use any type of crust you choose. I like the naan bread because it’s already the perfect size without having to take the time to make your own dough, and it has the best chewy texture I have found. Another great option would be pita bread or the mini pizza crusts found in the pizza isle at your favorite grocery store.


Gather the rest of your toppings, such as sliced onion, spinach, cheese and of course, the salmon.

Pile your pizza high with the ingredients. I find it works well to put everything in small bowls so everyone can easily grab what they want on their pizza. Of course, half the fun of making homemade pizza is eating the ingredients while creating your masterpiece! My son loves salmon, so I was lucky there was enough to go around in the picture above.

Once all of the toppings are on the pizza, pop them in a 350 degree oven for about eight minutes. They are ready to enjoy when the cheese is melted and a bubbly light brown.


RECIPE – Salmon Alfredo Pizza

Alfredo Sauce


¼ cup butter

1 cup heavy cream

2 cloves minced garlic

1 ½ cup shredded parmesan cheese

¼ cup chopped fresh parsley

Salt and pepper to taste


  1. Melt butter in a medium saucepan over medium-low heat.
  2. Add garlic and sauté for about a minute.
  3. Add cream and bring to a low boil. Reduce heat to medium-low and simmer for five minutes.
  4. Slowly add cheese and cook for two to three minutes. Stir constantly.



Naan bread

Alfredo sauce

Grilled salmon or Morey’s Wood Roasted Salmon, Seasoned Grill Salmon or Steakhouse Salmon, cut into small pieces

Thin sliced sweet onion

Baby spinach, sliced into ribbons

Mozzarella cheese


  1. Preheat oven to 350 degrees.
  2. Place Naan bread on pan, brush edges with olive oil and smother with Alfredo sauce.
  3. Top with salmon, onion, spinach and mozzarella cheese.
  4. Bake in preheated oven until cheese is melted, about eight minutes. If you prefer lightly browned cheese, place under broiler for a minute or two.


December 15, 2015 by Debbie Kuehn

The New Year is nearly here and with it the competing desires to celebrate and have fun yet reflect and get serious. This is the time of year we make heartfelt resolutions to help us live better. And then wonder how we’ll keep them.

If you haven’t penned your 2016 New Year’s resolutions yet, here are some ideas that are so simple and full of common sense you won’t have to resolve yourself to do anything at all. It will just happen naturally.

  1. Put seafood on the menu at least twice a week. Besides providing protein, Morey’s products contain valuable Omega-3 fatty acids. Studies have shown that adding Omega-3s to your diet may decrease your risk for heart disease, some cancers, stroke and Alzheimer’s disease. And don’t forget how easy it is to make a Morey’s meal. Bake it, broil it, grill it or microwave it too. Every package contains the perfect serving size, with delicious marinade sealed in with the fish.
  2. Visit somewhere you’ve never been before. More and more people are putting “travel” on their resolution lists but it doesn’t have to be overseas, which can be expensive. Traveling can expose you to new worlds and cultures, but don’t forget there is no place like home, too. Maybe your “trip” is something a little closer, like to a small town in your state that you’ve always wondered about. Or that park you drive by daily on your way to work. Or even that new museum you’ve just never been to. It is possible to find surprises right in your own backyard.
  3. Improve your relationships. Another common New Year’s resolution is to “work on my relationship with…” But this can take time and results aren’t guaranteed to occur overnight. Sometimes you don’t even know where to begin. Start by making a list of people you care about. Think about how much value you add to their life, and they to yours. Then let them know how much they mean to you. It seems like a small, simple thing––but it can mean the world to the people you tell and can help strengthen any relationship.
  4. Step it up. The magic number for losing weight and preventing diseases is 10,000 steps a day, according to health experts. But if that seems daunting, remember that just adding 2,000 steps a day can make a big difference. Wear a pedometer then take the stairs instead of the elevator, park a block or two farther from work, and walk a few fast laps around the mall. There are also smartphone apps that keep track of your steps but make sure you’re carrying the phone when you’re on the move. Once you’ve hit 2,000, add another 2,000. It adds up fast and it can be fun to find new ways to rack up the steps.
  5. Eat less fat. It can be as simple as it sounds. Every week, permanently trade one processed food — cookies, crackers, or potato chips — for an apple, red pepper or other fruit or vegetable. These foods will lower your blood pressure and help you lose weight. They are also antioxidant-rich to help your body battle disease. Better yet, ditch the chips and keep a few packs of Morey’s Imitation Crabmeat/Surimi in the freezer and thaw some out for a fresh instant snack full of protein when a craving arrives. Or throw it in a salad for an extra special––and healthy––lunch.
  6. Be kind. Before you get out of bed each morning, spend a few quiet moments thinking of one nice thing you can do for yourself today. Call your best friend––or, better yet, your mom. Run yourself a hot bath and then lounge in it for a half hour. Treat yourself to favorite chocolate bar or cafe latte. If you like to cook, spend some time in the kitchen making yourself a special seafood entrée like Mustard Herb Glazed Salmon with Morey’s scrumptious salmon fillets or Spinach Pot Pie with Morey’s Seasoned Grill Tilapia fillets. But whatever you do, make sure to honor yourself for at least a half hour each day.

Have a great year! Good luck and bon appétit.