Coleson Foods, Inc.

Coleson Foods is a seafood distributer. Our fish is the best frozen fish you can get. Check out our website for seafood recipes and list of products.

Salmon with Cajun Cream

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
Print

Salmon with Cajun Cream

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon Steaks
  • 2 tsp. chopped garlic
  • 1/4 c. Chicken Stock
  • 1 c. Heavy Cream
  • 2 Tbsp. catsup
  • 1 - 2 Tbsp. Cajun seasoning* 2 is spicy!
  • 1/2 c. fresh diced tomatoes
  • 1 Tbsp. chopped parsley

Instructions

  • Combine top ingredients and simmer until sauce is to the desired thickness.
  • Pour over Salmon prepared to your liking.
  • Top with tomatoes and parsley.

Salmon Caribbean Coconut Corn Soup

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Salmon Caribbean Coconut Corn Soup

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 1 Tbsp. Butter
  • 1 can Coconut Milk
  • 3 c. Chicken Stock
  • 1/2 c. Green Onions thinly sliced
  • 1/2 c. Red Bell Pepper diced
  • 12 oz. raw or cooked salmon diced
  • 1 c. kernel corn
  • 1 tsp. Thyme
  • 1/2 tsp. Black Pepper

Instructions

  • Simmer ingredients for 20 to 30 minutes. It's soup!

Grilled Salmon Smothered in Wine

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
Print

Grilled Salmon Smothered in Wine

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 4 Coleson's Catch Salmon Steaks or Salmon Fillets
  • Marinade:
  • 1/4 cup White Wine
  • 1/4 cup chopped onions
  • 1 Tbsp fresh chopped sage
  • 2 Tbsp capers 
  • 1/4 tsp Salt & Pepper

Instructions

  • Cooking Instructions for the Grilled Salmon:
  • Brush one side of aluminum foil with oil.
  • Place 4 Salmon steaks or fillets on the foil.
  • Mix white wine, onions, sage, capers.
  • Add salt and pepper.
  • Divide the marinade into fourths and pour each portion on top of the fish.
  • Seal the foil around the fish and cook on the grill for 10-15 minutes.
  • No need to turn the grilled salmon.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

BBQ Salmon

Salmon Steaks

Coho Salmon Fillets - Flash Frozen
Print

BBQ Salmon

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 4 Coleson's Catch Salmon Steaks or Fillets
  • 1/2 cup BBQ sauce
  • 2 Tbsp Lime Juice
  • 1/2 cup Red Onions diced

Instructions

  • Brush one side of aluminum foil with oil.
  • Spread your favorite BBQ sauce on top of the fish; squeeze lime juice over it.
  • Then, place the salmon steaks or fillets on top of the foil.
  • Sprinkle with the red onions and seal the foil.
  • Throw on the grill and barbeque for 10-15 minutes. No need to turn.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Croquettes

Coho Salmon Fillets - Flash Frozen
Print

Croquettes

Servings 2 People

Ingredients

  • 2 c cold mashed potatoes
  • 1 c cooked Coleson's Catch salmon flaked (leftovers are great)
  • 2 Tbsp chopped fresh dill
  • 1/4 c chopped red onion
  • 1 tsp lemon juice
  • 1 c Panko bread crumbs Japanese bread crumbs

Instructions

  • Toss the flaked salmon with the dill, onion and lemon.
  • Put the mashed potatoes in a bowl and with a spoon stir them until soft and smooth.
  • Fold in the salmon and shape into patties approximately 1/2 inch thick and 3 inches wide.
  • Press them into the panko and chill.
  • To cook, sauté in canola oil until warmed through and golden brown.
  • Can be served with tartar sauce or a warm white wine butter sauce.

Notes

A perfect use for left-over mashed potatoes. Croquettes typically have a base of mashed potatoes and then are enhanced with seasoning and a protein, shaped and rolled in breadcrumbs, then deep-fried. Common shapes are "log shape" (1 inch wide, 3 inches long) and pear shaped. I have chosen to use the same mixture but to shape them into "patties." This way I don't have to deep-fry them but can sauté them. They can be used as an appetizer or an entrée.

Contact Us

Like Us On Facebook
877-COLESON