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Coho Salmon Fillets with Roasted Fennel Root

Print Recipe
Coho Salmon Fillets with Roasted Fennel Root
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Course Main Dish
Servings
people
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 1 Fennel Bulb medium sized, sliced
  • ½ Yellow Onion sliced
  • 1 Carrot peeled and sliced
  • olive oil
  • ½ tsp Caraway Seeds
  • 1 tsp garlic chopped
  • 1 tsp Lemon Zest chopped
  • Salt and Pepper
Coho Salmon Fillets - Flash Frozen
Instructions
  1. Pre heat oven to 400°
  2. Season salmon fillets with salt then coat with olive oil.  
  3. In a bowl toss the fennel, onion and carrot with salt, pepper and olive oil.
  4. Chop the caraway seed, garlic and zest until it is a paste, adding a little olive oil. Place the salmon flesh side down on one side of a greased sheet pan and spread the fennel mixture out along side it.  
  5. Roast in the oven stirring the vegetables occasionally until tender and slightly brown.
  6. Once the salmon flesh is golden, turn it over and spread a bit of the caraway past on top.
  7. Toss the rest of it with the vegetables and continue to cook.
  8. If the salmon is thin it might be done before the vegetables, if so, remove it.  
Recipe Notes

Serve with a side salad.

Filed Under: Finfish, Moderate Flavor, Salmon, Spring Recipes

Coho Salmon Fillets with Swiss Chard and Bacon

Print Recipe
Coho Salmon Fillets with Swiss Chard and Bacon
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 3 inch slices Bacon cut into ½strips
  • ½ Yellow Onion diced
  • 1 Tbsp garlic minced
  • 2 c Swiss chard washed, shredded
  • ½ c Chicken Broth
  • 1 Tbsp balsamic vinegar
  • Salt and Pepper
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
  • 12 oz Coleson’s Catch Coho Salmon Fillets thawed
  • 3 inch slices Bacon cut into ½strips
  • ½ Yellow Onion diced
  • 1 Tbsp garlic minced
  • 2 c Swiss chard washed, shredded
  • ½ c Chicken Broth
  • 1 Tbsp balsamic vinegar
  • Salt and Pepper
Coho Salmon Fillets - Flash Frozen
Instructions
  1. In a large sauté pan cook the bacon until crisp and remove bacon.  
  2. Sauté the onion until it is golden brown.
  3. Add the garlic and stir for 1 minute.  
  4. Add the Swiss chard, bacon and chicken broth and cover. Cook until limp.
  5. Add the vinegar, salt and pepper.  
  6. Place the salmon flesh side down and press into the chard, cover and simmer for 4-5 minutes or until salmon is cooked.  
  7. Add chicken broth if needed.
  8. Serve with polenta.

Filed Under: Finfish, Moderate Flavor, Salmon, Spring Recipes

Salmon Fillets with Spicy Yogurt, Red Potatoes and White Corn

Coho Salmon Fillets - Flash Frozen

Print Recipe
Salmon Fillets with Spicy Yogurt, Red Potatoes and White Corn
Coho Salmon Fillets - Flash Frozen
Course Main Dish
Cook Time 15 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Salmon Fillets thawed
  • ½ c Plain Yogurt
  • 1 tsp Ground Cumin
  • 1 Tbsp Jalapeño minced
  • ⅔ c Red Potato diced, parboiled
  • ⅔ c White Corn
  • ½ c Green Onions sliced
  • Salt and Pepper to taste
Course Main Dish
Cook Time 15 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Salmon Fillets thawed
  • ½ c Plain Yogurt
  • 1 tsp Ground Cumin
  • 1 Tbsp Jalapeño minced
  • ⅔ c Red Potato diced, parboiled
  • ⅔ c White Corn
  • ½ c Green Onions sliced
  • Salt and Pepper to taste
Coho Salmon Fillets - Flash Frozen
Instructions
  1. Season salmon with salt and pepper.  
  2. Mix other ingredients and season with salt and pepper.  
  3. Place salmon on a large piece of foil and top with yogurt mixture.  
  4. Seal and bake at 400° for 15 minutes; remove from oven and let sit for 10 minutes sealed.  
  5. Serve with rice or other grain.

Filed Under: Salmon

Salmon Fillets with Roasted Eggplant and Garlic

Coho Salmon Fillets - Flash Frozen

Print Recipe
Salmon Fillets with Roasted Eggplant and Garlic
Course Main Dish
Cook Time 12-15 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Salmon Fillets thawed
  • 1 Eggplant cut in small dice
  • 10 Cloves Garlic
  • 1 Tomato cut in a small dice
  • olive oil
  • splash of Chicken Broth
  • Salt and Pepper to taste
Course Main Dish
Cook Time 12-15 minutes
Servings
People
Ingredients
  • 1 pkg Coleson’s Catch Salmon Fillets thawed
  • 1 Eggplant cut in small dice
  • 10 Cloves Garlic
  • 1 Tomato cut in a small dice
  • olive oil
  • splash of Chicken Broth
  • Salt and Pepper to taste
Instructions
  1. Season salmon with salt and pepper and coat with oil. Place in the center of a sheet pan.
  2. Season and toss the eggplant, garlic, and tomatoes in oil and spread around the salmon.  
  3. Cook at 400° for 12-15 minutes or until salmon is cooked to medium and the vegetables are soft.  
  4. If the salmon is done before the vegetables, remove and continue to cook the vegetables.  
  5. If the salmon is thick it might take longer.  
  6. Splash the pan with chicken broth and stir the vegetables.  
  7. Place cooked eggplant on top of salmon.  
  8. Serve with a side salad.

Filed Under: Salmon

Salmon Fillets with Kumquats and Spinach

Coho Salmon Fillets - Flash Frozen

Print Recipe
Salmon Fillets with Kumquats and Spinach
Course Main Dish
Servings
People
Ingredients
  • 12oz pkg Coleson’s Catch Salmon Fillet thawed
  • 6 pcs Kumquats sliced
  • 2 c Spinach Leaves shredded
  • 2 Tbsp Shallots
  • 1 Tbsp Butter
  • ½ c Heavy Cream
  • Salt and Pepper to taste
Course Main Dish
Servings
People
Ingredients
  • 12oz pkg Coleson’s Catch Salmon Fillet thawed
  • 6 pcs Kumquats sliced
  • 2 c Spinach Leaves shredded
  • 2 Tbsp Shallots
  • 1 Tbsp Butter
  • ½ c Heavy Cream
  • Salt and Pepper to taste
Instructions
  1. Sauté shallots in butter until clear; add kumquats and heavy cream, cook until it is thick.
  2. Add spinach, simmer until spinach is limp - check seasonings.
  3. Cook salmon any style - I like poached.
  4. Top with the sauce.  
  5. A grain would go well as a side dish.

Filed Under: Autumn, Finfish, Moderate Flavor, Salmon

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