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 Port and Honey Marinade

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Salmon with Port and Honey Marinade

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Salmon
  • 1/4 c Port Wine
  • 1 Tbsp Honey
  • 1/4 tsp Ground Allspice
  • 1/4 tsp Black Pepper
  • 1/2 tsp Lemon Juice
  • Salt
  • olive oil

Instructions

  • Marinate salmon in wine, honey, allspice, pepper and lemon juice for at least an hour.
  • Sprinkle with salt and brush with oil; cook over an open flame or in a hot oven or broiler.

Steamed Coho Salmon with Green Peppercorns and Strawberries

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Steamed Coho Salmon with Green Peppercorns and Strawberries

Cook Time 4 minutes
Total Time 4 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets thawed
  • 1 1/2 c Orange Juice
  • 1 Tbsp Green Peppercorns
  • 1/4 c Red Onion diced
  • 1/2 c Strawberries sliced
  • Salt and Pepper

Instructions

  • Season the salmon with salt and pepper.
  • In a sauce pan, bring to a boil the orange juice, green peppercorns and onion; add the salmon and simmer covered until done (4-7 minutes).

Notes

Place salmon on a bed of rice, sprinkle the salmon with strawberries and pour the juice over it. Serve with a green vegetable or salad.

Coho Salmon with Wilted Field Greens

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon with Wilted Field Greens

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets thawed
  • 4 c Baby Field Greens
  • 6 slices Tomato ripe
  • 6 slices Cucumber
  • 1/4 c balsamic vinegar
  • 1/4 c water
  • 2 Tbsp Sugar
  • 2 Tbsp Shallots chopped
  • Salt and Pepper
  • 1/3 c Parsley chopped

Instructions

  • Cook the salmon any style and set aside.
  • Arrange the baby field greens, tomatoes and cucumbers attractively on the plate.
  • In a saucepan, bring the vinegar, water, sugar, shallots and seasonings to a boil.
  • Drizzle the vegetables with half of the dressing.
  • Place the salmon on top and drizzle with the rest of the dressing.
  • Sprinkle with chopped parsley.

Salmon Fillet with Corn on the Cob and Sweet Potatoes

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Salmon Fillet with Corn on the Cob and Sweet Potatoes

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 2 ears corn
  • 1-2 Sweet Potatoes
  • 1/4 lb salted butter softened
  • 1 Tbsp Shallots Minced
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Parsley Chopped
  • 1/4 tsp Black Pepper
  • 1 tsp Worcestershire sauce

Instructions

  • Mix the butter with shallots, lemon juice, parsley, black pepper and Worcestershire sauce.
  • Make into a log by rolling into plastic wrap.
  • Chill and slice to use over the potatoes, corn and fish. You can also just spoon onto the potatoes, corn and salmon.
  • I cook the sweet potatoes in the microwave oven for 5-7 minutes and finish them in the coals.
  • The sweet potatoes can be cooked in the coals "as is" or wrapped in foil.
  • I think everyone should see one done directly on the coals, just to see, but most people aren't that interested.
  • They can be finished on the grill, either in or out of foil.
  • To cook the corn you can peel back the leaves and pull out the silk, wrap them back up and cook the over the grill or you can cook the corn in the coal, as is.
  • If that is a little too rustic for your taste, you can wrap them in foil.
  • Cook the salmon only after the potatoes and corn are done. I use the butter on everything.

Salmon Fillet Sandwich with Apple Slaw

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Salmon Fillet Sandwich with Apple Slaw

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 2 c Finely Shredded Cabbage of choice (mine is Napa)
  • 1 Grated Apple of choice, skin and all (mine is Fiji)
  • 1/4 c toasted almonds
  • 1/4 c Celery Diced
  • 1/4 c Golden Raisins
  • 2 Tbsp Mayonnaise
  • 1 tsp Lemon Juice
  • Salt and Pepper to taste

Instructions

  • Make the slaw.
  • Cook the salmon any way you prefer.
  • Decide if you want to toast the bread and if you want the sandwich open faced.

Notes

Serving Suggestions:
My preference is a single piece of bread, untoasted, half of the slaw piled on, and the salmon on top. Done.
Additional Comments:
This recipe is done as a sandwich, but you could also make it as a wrap. Choosing the right bread is critical, but if you are really not going to eat the bread, skip it. I would choose a dense whole-wheat or multigrain bun or some kind of crusty loaf. Salt and pepper the salmon, squeeze a lemon on it, and set it aside.

Contact Us

Like Us On Facebook
877-COLESON