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 Steaks with Dry Rub

Salmon Steaks

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Dry Rub

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon Steaks
  • 1 tsp seasoning salt
  • Pinch of each of the following: Black pepper, whole thyme, allspice, chili powder, curry powder, paprika, dill weed, dry mustard and celery seed.

Instructions

  • Mix all spices and place on a plate.
  • Right before cooking, press both sides of the steak into the seasoning mix.
  • If you leave to marinate overnight, the salt leeches out the juice.
  • Cook Salmon Steaks over an open flame.
  • Serve with lemon and a side salad.

Salmon Steaks with Caramelized Onions

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Caramelized Onions

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 2 c Yellow Onion sliced
  • 1/4 c Butter
  • 1/2 c Chicken Broth
  • 1/4 c dry sherry
  • 1/4 tsp Whole Leaf Dry Thyme 
  • 1 Dried Bay Leaf
  • Salt and Pepper
  • 2 Tbsp Parsley chopped

Instructions

  • In a sauté pan, melt the butter.
  • Add onions and sauté until brown, stirring often.
  • Add sherry, chicken broth, thyme, bay leaf and pepper.
  • Simmer until almost all the liquid is gone. 
  • Cook salmon any style.
  • Top with onions and parsley. 
  • Side dish suggestion: baked or scalloped potatoes and a fresh vegetables or salad.

Salmon Steaks with Brussel Sprouts and Mushrooms

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Brussel Sprouts and Mushrooms

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 1 c Brussel Sprouts quartered & blanched
  • 1/2 c Yellow Onion diced
  • 2 Tbsp Butter
  • 1 c Mushrooms quartered - I recommend Crimini
  • 1/4 c Chicken Stock
  • 1 Tbsp balsamic vinegar
  • Salt and Pepper
  • 1/4 c Parmesan cheese shredded

Instructions

  • Sauté onions in the butter until they are golden brown.
  • Add mushrooms and sauté until golden, as well.
  • Add chicken broth, vinegar, salt and pepper. Bring to a boil.
  • Add the brussel sprouts, heat through.
  • Take off heat and toss in Parmesan cheese.
  • Cook the salmon any way- over open flame is nice. 

Notes

Side dish suggestion would be sliced ripe tomatoes.

Salmon Steaks with Fennel Butter

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Fennel Butter

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon Steaks
  • 1 stalk Fresh Fennel
  • 1/4 c salted butter
  • 1/4 tsp Fennel Seed
  • 1/2 tsp Lemon Juice
  • pepper

Instructions

  • The day before using, cook the fennel any way until soft - sauté, steam or roast it.
  • Chop cooked fennel finely and chill.
  • Bring butter to room temp and soften in a bowl by stirring.
  • Add other ingredients and mix.
  • Using a piece of wax paper make the butter compound into a long strip and roll into a tube, chill.
  • Cook salmon over an open flame and top with slices of the chilled compound butter.
  • Serve with a salad.

Salmon Steaks with Chayote

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Chayote

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon Steaks
  • 1 pc Chayote peeled, pitted and sliced
  • 1 tsp Lemon Juice
  • 1 tsp Fresh Dill chopped
  • Splash Oil
  • Salt and Pepper

Instructions

  • Use half the lemon juice and dill to marinate the salmon 1 hour before cooking.
  • Use the other half to marinate the chayote.
  • Season both with salt and pepper using a splash of oil only on the Chayote.
  • Cook both over an open flame.
  • Serve with a salad.

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