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 Fillets with Pink Grapefruit

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Fillets with Pink Grapefruit

Cook Time 2 hours
Total Time 2 hours
Servings 4 People

Ingredients

  • 2 lbs Coleson’s Catch Salmon Fillets salt and pepper
  • 3 large pink grapefruit 
  • 1 large leek sliced in fine circles and washed
  • 1/4 cup chopped mint

Instructions

  • Place the seasoned salmon in a greased glass baking dish.
  • To prepare the grapefruit (2 only): With a sharp paring knife remove the skin by cutting first the ends and then the skin by cutting from top to bottom, removing all the white pith.
  • Then cut out each segment resulting in crescents with no membrane.
  • They should look like the mandarin orange segments that come in a can.
  • Squeeze the juice from the third grapefruit.
  • Scatter the leeks, grapefruit segments and mint over the salmon and add the juice.
  • Cover and bake at 400° for 20 minutes.

Notes

Serve with rice and a fresh steamed vegetable.
Additional Comments:
This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Grilled Tequila Salmon

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Grilled Tequila Salmon

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 2 pkg. 12 oz. Coleson's Catch Salmon Steaks or Fillets
  • Marinade:
  • 1/4 cup Cilantro chopped
  • 2 Tbsp garlic
  • 1/4 cup tequila
  • 1/2 cup Sour Cream

Instructions

  • Brush one side of aluminum foil with oil.
  • Place 4 Salmon steaks or fillets on the foil.
  • Combine cilantro, garlic, tequila and sour cream.
  • Divide the mixture into fourths and season the top of each fish.
  • Seal the foil around the fillet and cook on the grill for 10-15 minutes. No need to turn.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Grilled Italian Salmon

Salmon Steaks

Coho Salmon Fillets - Flash Frozen
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Grilled Italian Salmon

Cook Time 10 minutes
Total Time 10 minutes
Servings 4 People

Ingredients

  • 2 12 oz. pkgs. 4 Coleson's Catch Salmon Steaks or Fillets
  • Marinade:
  • 2 Tbsp Extra Virgin Olive Oil
  • 2 Tbsp fresh basil chopped
  • 1 Tbsp garlic chopped
  • 1 cup Tomato finely diced
  • 1/2 cup Onions finely diced
  • 1/4 tsp Salt & Pepper

Instructions

  • Brush one side of aluminum foil with oil.
  • Place 4 Salmon steaks or fillets on the foil.
  • Mix the olive oil, fresh basil, ,tomatoes, and onions.
  • Add salt and pepper.
  • Divide the mixture into fourths and spread each portion on top of each fillet or steak.
  • Seal the foil around the fish and cook on the grill for 10-15 minutes. No need to turn.

Notes

This delicious, healthy and easy to prepare recipe is also excellent for other Coleson's Catch® seafood items like Halibut, Tuna, Mahi-Mahi, Chilean Sea Bass, Swordfish, Orange Roughy and Tilapia. Enjoy!

Goat Cheese And Poppy Seed Salmon

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Goat Cheese And Poppy Seed Salmon

Servings 4 People

Ingredients

  • 6-8 Oz Each 4 Coleson's Catch Salmon Fillets  
  • 1/2 c. White Wine
  • 1/4 c. Red Onion finely Diced 
  • 3/4 c. Heavy Cream 2 Tbsp. Poppy Seeds toasted (see note) 
  • 1/4 c. goat cheese
  • 1/4 c. cream cheese
  • Spinach Fettuccine

Instructions

  • Broil, bake, saute, or poach salmon as desired.

Notes

Serving Suggestions:
To prepare sauce: In a saucepan, simmer the wine and onion until the wine is almost gone. Add cream and poppy seeds. Simmer and let cream reduce until the thickness of sauce is to your taste. Melt cheese and cream cheese into the sauce.
Additional Comments:
Poppy Seeds can be found in the spice section of grocery stores; If desired, finely ground toasted pecans can be substituted.

Cold Poached Salmon and Scallops Entree

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cold Poached Salmon and Scallops Entree

Servings 4 People

Ingredients

  • 6-8 oz Coleson’s Catch Salmon Fillets
  • 6-8 oz Coleson’s Catch Scallops
  • 6-8 oz Coleson's Catch Slipper Lobster Tail meat (split the shell remove meat, keep shell)
  • Poaching liquid:
  • 2 cups water (options: use part white wine add bay leaf or parsley)
  • the lobster shells
  • 1 stalk of celery roughly chopped
  • 1 lemon
  • salt and pepper Red Potatoes:
  • 6 tiny red potatoes
  • Green Beans:
  • 12 - 18 whole green beans
  • balsamic vinaigrette 
  • 1/3 cup balsamic vinegar
  • 1/4 cup water
  • 1 Tbsp chopped shallots
  • 1/4 tsp Salt and Pepper
  • 2 tsp Sugar
  • 1 Tbsp fresh chopped basil
  • 2 Tbsp olive oil

Instructions

  • Place the fish and shellfish in a shallow pan large enough so you can arrange it without stacking.
  • Simmer the lobster shells and celery in the water for 10 minutes and remove the shells.
  • Cut the lemon into quarters, squeeze the juice into the water, and put the skins into the water; bring to a boil.
  • Add salt and pepper to taste; pour the poaching liquid over the seafood and simmer for 5 minutes.
  • Remove seafood and chill. 
  • Simmer the potatoes whole in salted water until tender (ten minutes); chill.
  • Remove the stems of green beans and blanch in hot salted water for one minute and cool in cold water; let chill in refrigerator.
  • Mix all vinaigrette ingredients and shake in a bottle, leave in the bottle for transporting.
  • To assemble entrée: Line an entrée-sized plate with whole leaves of butter lettuce and shred a bit to put under the seafood to rise it up a bit and to use as salad.

Notes

Arrange the seafood in the center of the plate. You can overlap the salmon and put the scallops on top, for instance. Slice the cooled potatoes into disks and arrange around the fish; do the same arrangement with the green beans. You can also put the beans top and bottom in stacks and the potato circles on the sides. Garnish with lemon wedges or circles and fresh basil. Seal securely with plastic wrap, chill. The dressing can be used for the Salmon or on Tuna; keep it on the side and use as desired.
Additional Comments: The poaching liquid is tasty as a soup for later.

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