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.

Butternut Squash Soup With Salmon

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Butternut Squash Soup With Salmon

Course Soup
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Coho Salmon trimmed of skin and bone, diced into small pieces
  • 2 c Butternut Squash peeled and diced 
  • 2/3 c Onion diced yellow 
  • 1 c Chicken Broth
  • 1 1/2 c Milk
  • 2 Tbsp Lemon Juice

Instructions

  • Simmer the onions and squash in the chicken broth until tender; puree.
  • Add the milk using more or less for your desired thickness.
  • Heat to a simmer; add the salmon and lemon juice.
  • Simmer until the salmon is cooked, approximately 3 minutes.
  • Adjust seasoning if needed.

Pink Salmon with Spicy Black Beans

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Pink Salmon with Spicy Black Beans

Course Main Dish
Servings 2 People

Ingredients

  • 1/2 pkg Coleson's Catch Pink Salmon or 16 oz
  • 1 1/2 c Black Beans cooked
  • 2 Tbsp Canola oil
  • 2/3 c Onion diced
  • 1 Tbsp garlic chopped
  • 1/2 c Green Pepper diced
  • 1/2 c Celery diced 
  • 1/2 c Tomato diced
  • 1/2 c Chicken Broth
  • 1/2 tsp Cumin
  • 1/2 tsp Chili Powder
  • 1 Hot Pepper of choice diced

Instructions

  • Sauté the onion until clear, add the garlic and cook but don't brown.
  • Add the celery & pepper, cook until tender.
  • Add tomato, broth, seasonings, peppers and beans.
  • Simmer until the liquid is absorbed.
  • Adjust seasonings.
  • I would cook the salmon over an open flame.

Notes

Serve with a side salad.

Pink Salmon with Snap Peas and Shitake Mushrooms

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Pink Salmon with Snap Peas and Shitake Mushrooms

Course Main Dish
Servings 2 People

Ingredients

  • 1/2 pkg Coleson's Catch Pink Salmon or 16 oz
  • 3/4 c Snap Peas
  • 1/2 c Shitake Mushrooms
  • 1 Tbsp Canola oil
  • 1/2 c Red Onion diced
  • 1/4 c Carrot grated
  • 1 tsp garlic chopped
  • 1/4 c Chicken Broth
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/2 tsp Sesame Seeds toasted
  • Salt and Pepper

Instructions

  • Cook the salmon any style.
  • Sauté the onion until al dente.
  • Add the mushrooms and toss until tender.
  • Add the garlic and toss until cooked but not brown.
  • Add the chicken broth, snap peas, carrot, soy sauce, sesame oil and seeds - simmer until peas are bright green but still crisp.
  • Adjust seasoning if needed.

Notes

Serve salmon & snap pea mixture with rice or bulgur.

Tuna Steaks With Kalamata Olive Salsa

Yellowfin Tuna

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Tuna Steaks With Kalamata Olive Salsa

Course Main Dish
Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Tuna Steaks
  • 1/3 cup Kalamata Olives roughly chopped
  • 1/3 cup Tomatoes diced
  • 2 Tbsp. Red Onion diced
  • 1 Tbsp. fresh basil chopped
  • 1 Tbsp. balsamic vinegar
  • 1/2 cup Feta Cheese
  • Salt and Pepper to taste

Instructions

  • Combine all ingredients (except the fish and cheese) and marinate overnight.
  • Cook the tuna as desired and place the salsa over the fish.
  • Sprinkle with crumbed feta cheese.

Tuna in Coconut Curry Sauce

Yellowfin Tuna

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Tuna in Coconut Curry Sauce

Course Main Dish
Cook Time 4 minutes
Total Time 4 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Tuna Steaks
  • 1/2 c unsweetened coconut milk
  • 1/2 tsp Curry Powder
  • 1/3 c Red Onion diced
  • 1 Tbsp. Sugar
  • 2 tsp. Lime Juice
  • Salt and Pepper to taste

Instructions

  • Place all ingredients in a skillet and bring to a boil.
  • Put in the tuna and cover, turning the heat down to a simmer.
  • The fish will be cooked in 4-5 minutes.
  • The sauce can be served as is, or thickened with cornstarch after removing the fish.

Notes

Top with toasted coconut for a crunchy treat.

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