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.

Coho Salmon Cooked in Foil with Soy Sauce and Sesame Oil

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon Cooked in Foil with Soy Sauce and Sesame Oil

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets
  • 2 Tbsp Soy Sauce
  • 2 Tbsp grated fresh ginger
  • 2 tsp chopped garlic
  • 1 tsp Sesame Oil
  • 2 tsp Toasted sesame seeds
  • 1/4 c sliced green onion
  • 1/4 c Sake or Dry White Wine
  • Black Pepper

Instructions

  • Brush foil with a little sesame oil.
  • Place salmon skin side down on the foil and top with all the other ingredients with green onion being last.
  • Wrap so the seam is on top.
  • Cook over an open flame, 15 minutes or so depending on heat source.
  • Serve with Bulgur.

Coho Salmon Cooked in Foil with No Fat

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon Cooked in Foil with No Fat

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets
  • 1 stem Leek
  • 1 c Chopped Spinach and/or Kale or any Leafy Green
  • 1/2 c Sliced Mushroom of Choice
  • 1/4 c dry white wine
  • Salt and Pepper

Instructions

  • To prepare the leeks, cut off the really dark part and keep to use for another time.
  • Split the leek lengthwise and slice thinly. Place the leaks in a container of cool water.
  • Agitate to dislodge the dirt or sand; take out leeks with a slotted spoon. I do this at least twice with clean water. 
  • Cut 2 pieces of foil big enough to accommodate 1 fish fillet each and the rest of the ingredients.
  • Place half of the leeks on each piece of foil, then the salmon-skin side down-and add the other items.
  • Seal the foil with the seam on top.
  • Cook over an open flame - this is great for camping. Cooking time depends on the source of heat but averages 15 min.

Notes

Wrap some baby potatoes or sliced sweet potato in foil and start them before the fish as they take longer to cook.

Coho Salmon with California Kimchi

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon with California Kimchi

Ingredients

  • 4-6 weeks before you want to use the kimchi you do this:
  • 1 head Cabbage cut in half inch dice
  • 1 Green and Red Bell Pepper cut into half inch dice
  • 2 Carrots sliced thinly
  • 2 Red Onion diced
  • 1 tsp Crushed Chilies or a favorite pepper for heat
  • 1 gal water
  • 1 Tbsp Salt
  • Ceramic crock or food service plastic vessel

Instructions

  • Fill crock with chopped product. Combine water and salt and dissolve.
  • Pour over vegetables. Place an inverted plate into liquid with an inch of water over the plate.
  • Place an oversized piece of plastic wrap over the top. Place a glass weight on the plate over the plastic to keep the plate submerged.
  • Set on counter or shelf for about 4-6 weeks depending on how fermented you want it. I do 6 weeks.
  • Check weekly to see if a white film has formed. If so, skim off white film and replace the plastic cover. I have read that there can be other films to form but I have not had this happen. 
  • When Kimchi is ready, poach the salmon in water with a squeeze of lemon.
  • Place poached salmon on a platter & top with the Kimchi.
  • Serve with a salad or rice.

Notes

I have done Brussels sprouts and raw small cucumbers with dill and onion. They make the crunchiest "pickles" you have ever had. No cooking!

Coho Salmon with Brussel Sprouts and Bacon

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon with Brussel Sprouts and Bacon

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Coho Salmon Fillet thawed
  • Flour
  • 2 Tbsp Canola oil
  • 2 c Raw Brussel Sprouts blanched
  • 10 strips Bacon
  • 1 c Mushrooms of choice sliced
  • 1/2 c Chicken Broth
  • 1/2 c Onion diced
  • 1/2 c Parmesan cheese shredded 
  • Salt and Pepper

Instructions

  • Cook bacon, set aside.
  • Saute onion in bacon fat until clear.
  • Add mushrooms and brown.
  • Add chicken broth. Simmer. Add Brussels sprouts, cover and heat through.
  • In a bowl, toss mixture with the bacon and Parmesan. 
  • Season salmon with salt and pepper.
  • Dust with flour. Sauté in oil until golden to medium or to medium well, depending on thickness for about 5 minutes.
  • Place salmon on a platter and add the Brussel Sprouts mixture. 

Notes

Serve with a salad or potato.

Coho Salmon with Fiddlehead Ferns and Shallots

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon with Fiddlehead Ferns and Shallots

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Coho Salmon
  • 2 Tbsp Butter
  • 1 Tbsp Shallots chopped
  • 2 c Fiddlehead Ferns
  • 2 Tbsp Parsley chopped
  • Splash of White Wine or Chicken Broth
  • 1/4 c Parmesan cheese shredded 
  • Salt and Pepper
  • lemon

Instructions

  • Poach the Coho salmon in water with a squeeze of lemon and a pinch of salt and pepper.
  • Melt the butter in a sauté pan, add shallots and stir until al dente.
  • Add the ferns and sauté until al dente.
  • Add white wine and toss a bit.
  • Turn off the heat and stir in the cheese and parsley; adjust seasoning if needed.
  • The ferns can be served under or over the salmon.

Notes

Serve with a side salad or rice.

Contact Us

Like Us On Facebook
877-COLESON