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.

Tuna Steaks with Curried Peanut Sauce

Yellowfin Tuna
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Tuna Steaks with Curried Peanut Sauce

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Tuna Steaks
  • 1/2 c Yellow Onion diced 
  • 1 tsp Curry Powder
  • 1/2 tsp Fresh Ginger grated
  • 1 Tbsp Butter
  • 2/3 c Chicken Broth
  • 1/4 c Chunky Peanut Butter
  • 1/4 c Coconut Flakes
  • Salt and Pepper

Instructions

  • In a medium sauce pan sauté the onion in butter until clear.
  • Add curry powder and ginger.
  • Sauté but don't brown.
  • Add chicken broth and bring to a boil.
  • Add the peanut butter and coconut flakes.
  • Whisk until smooth. 
  • Season the tuna with salt and pepper and sear in a hot sauté pan - cook it rare! 

Notes

Serve the Tuna, the Curried Peanut Sauce with rice, bulgur or couscous and a fresh vegetable or salad on the side.

St. Andrews Barbecue Sauce For Salmon

Coho Salmon Fillets - Flash Frozen
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St. Andrews Barbecue Sauce For Salmon

Ingredients

  • 1 Tbsp. butter
  • 4 oz. chopped onion
  • 1 Tbsp. minced garlic
  • 2 Tbsp. chili powder
  • 1 Tbsp. minced jalapeno pepper
  • 4 oz. coffee
  • 4 oz. Worcestershire sauce
  • 4 oz. tomato paste
  • 2 oz. apple cider vinegar
  • 2 oz. brown sugar
  • 2 Tbsp. apple cider stock as needed

Instructions

  • Heat the butter in a saucepan over medium heat.
  • Add the onion and garlic and saute for two or three minutes until an aroma is apparent.
  • Add the chili powder and jalapenos.
  • Sauté the mixture for another 30 to 45 seconds.
  • Add the coffee, Worcestershire Sauce, tomato paste, vinegar, brown sugar, and cider.
  • Simmer for 20 minutes, adding stock if needed, until it is somewhat thickened.
  • Keep warm until needed.

Salmon with Lime Juice and Garlic

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon with Lime Juice and Garlic

Prep Time 30 minutes
Cook Time 6 minutes
Total Time 36 minutes
Servings 2 People

Ingredients

  • 1 c. Lime Juice
  • 1 tsp. olive oil
  • 1 Tbsp. Butter
  • 1 tsp. minced garlic
  • 3 Tbsp. Flour
  • 4 tsp. chopped cilantro
  • Salt and Pepper

Instructions

  • Marinate the salmon for 30 minutes with half of the lime juice.
  • In a saute pan, heat the oil and butter, then add garlic and saute until slightly brown.
  • Remove garlic and set aside.
  • Sprinkle salmon with flour and pan-fry each side for 3 minutes.
  • Remove fish from pan, add back the garlic and saute the remaining lime juice, cilantro, salt and pepper for about one minute.
  • Pour over the salmon.

Notes

Wondering what the best salmon you can use for this recipe is?   Coleson's Catch Salmon Fillets is the best of the best.

Salmon Caribbean Coconut Corn Soup

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Caribbean Coconut Corn Soup

Cook Time 20 minutes
Total Time 20 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 1 Tbsp. Butter
  • 1 can Coconut Milk
  • 3 c. Chicken Stock
  • 1/2 c. Green Onions thinly sliced
  • 1/2 c. Red Bell Pepper diced
  • 12 oz. raw or cooked salmon diced
  • 1 c. kernel corn
  • 1 tsp. Thyme
  • 1/2 tsp. Black Pepper

Instructions

  • Simmer ingredients for 20 to 30 minutes. It's soup!

Salmon and Cream Cheese Quesadilla

Coho Salmon Fillets - Flash Frozen
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Salmon and Cream Cheese Quesadilla

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon thawed, Fillets or Steaks
  • 6-8 inch Flour tortillas
  • 8 oz cream cheese room temp.
  • 2 Tbsp Scallion diced
  • 2 Tbsp  Roasted Jalapenos diced
  • 1 tsp Lime Juice
  • Salt & Pepper
  • Butter

Instructions

  • In a medium sauce pan, put 1/2 inch of water with 1/4 tsp salt and a tsp of lime juice; bring to a simmer.
  • Add in the salmon and cover; simmer for 3 minutes and remove from the heat.
  • Leave covered and let it stand for 5 minutes.
  • Remove salmon from the liquid and let cool.
  • Remove any skin and bones (depending on if you use fillet or steaks) and flake.
  • In a bowl, mix the cream cheese and lime juice using the back of a spoon until smooth and spreadable.
  • Stir in the scallion and diced roasted jalapenos.
  • Adjust seasoning with salt and pepper.

Notes

To assemble: Place three tortillas on the counter and spread one third of cream cheese mixture on each one and sprinkle one third of the salmon on top of it and place the other tortillas on top. In a saute pan, melt a tsp of butter and cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while it is cooking so that it sticks together. Cut like a pie into six triangles and serve with lemon and salsa.

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