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.

Cilantro and Spanish Olive Pasta with Swordfish

Swordfish Steaks

Swordfish Steaks
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Cilantro and Spanish Olive Pasta with Swordfish

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Swordfish Steaks
  • 4 cups cooked pasta
  • 1/4 c chopped cilantro
  • 1/2 c sliced pimento stuffed green olives
  • 1 sliced red onion
  • 1 sliced red bell pepper
  • 2 Tbsp garlic
  • 1 c Chicken Broth
  • 2 Tbsp olive oil

Instructions

  • Cook the swordfish your favorite way and set aside. (refer to package instructions)
  • Sauté the onion, pepper and garlic in the olive oil, add the cilantro and chicken broth, and bring to a boil.
  • Toss with the pasta.

Notes

Separate the pasta into 4 bowls and top with the swordfish. Garnish with grated Parmesan cheese.

Salmon Steaks with Caramelized Onions

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Caramelized Onions

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 2 c Yellow Onion sliced
  • 1/4 c Butter
  • 1/2 c Chicken Broth
  • 1/4 c dry sherry
  • 1/4 tsp Whole Leaf Dry Thyme 
  • 1 Dried Bay Leaf
  • Salt and Pepper
  • 2 Tbsp Parsley chopped

Instructions

  • In a sauté pan, melt the butter.
  • Add onions and sauté until brown, stirring often.
  • Add sherry, chicken broth, thyme, bay leaf and pepper.
  • Simmer until almost all the liquid is gone. 
  • Cook salmon any style.
  • Top with onions and parsley. 
  • Side dish suggestion: baked or scalloped potatoes and a fresh vegetables or salad.

Cajun Salmon Chowder

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cajun Salmon Chowder

Servings 2 People

Ingredients

  • 12 Oz. pkg Coleson’s Catch Salmon Fillets
  • Cajun seasoning*
  • 2 Tbsp Vegetable oil
  • 1/2 c White Wine
  • 1 c Chicken Broth
  • 1/2 c Onion diced
  • 1/2 c Celery diced
  • 1 Tbsp chopped garlic
  • 1/2 tsp Thyme
  • 3 c Half and half
  • 1 c cooked diced potato
  • 1/4 c Melted butter
  • 1/3 c Flour

Instructions

  • Dust the salmon fillets with Cajun seasoning and sauté in hot oil.
  • When cool, dice it up and set aside.
  • Mix the melted butter and flour together to make a smooth paste, making a "raw roux".
  • In a saucepan, simmer the onion, celery, garlic and thyme in the wine and broth until the onion is tender.
  • Add half and half and bring to a simmer.
  • Whisk in the roux and whisk until smooth and slightly thick.
  • Add the cooked potatoes and salmon.
  • Simmer for 3 minutes and taste.
  • If you want it spicier add Cajun seasoning to the chowder.

Notes

If you make this a second time and do like it spicier, add some Cajun seasoning into the initial simmering of the wine, broth and seasonings.

Salmon and Butternut Squash Chowder

Coho Salmon Fillets - Flash Frozen
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Salmon and Butternut Squash Chowder

Servings 2 People

Ingredients

  • 1 lb Coleson’s Catch Salmon Fillets skinned diced
  • 1/2 c Yellow Onion diced
  • 1/2 c celery root diced
  • 1 c diced par boiled butternut squash
  • 1/2 c dry sherry
  • 1/2 tsp Thyme
  • 1 c Chicken Broth
  • 4 c Milk
  • Salt and Pepper

Instructions

  • Boil the onion, celery root, sherry, thyme and chicken broth until the celery root is tender.
  • Add the milk and scald.
  • Thicken with roux (equal parts butter and flour), add salmon and squash.
  • Bring to a boil and adjust seasonings.

Notes

Try substituting pumpkin instead of butternut squash.

Salmon Hash with Eggs

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Hash with Eggs

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Salmon Fillet diced
  • 1 c Red Potatoes cooked al dente, diced
  • 1/2 c Yellow Onion diced
  • 1/2 c Celery diced 
  • 4-8 eggs depending on appetite
  • 1/2 c Ham diced
  • 1/2 c Green Bell Pepper
  • 1/2 c Chicken Broth
  • 3-4 Tbsp Butter

Instructions

  • In a large skillet, melt the butter.
  • Just as it starts to brown, put in the potatoes and cook over a medium heat until golden brown.
  • Add the onions and celery, and cook until they just start to tender.
  • Add the ham and bell peppers; heat them through.
  • Add chicken broth and salmon, shake pan and stir, cover and cook for 5 minutes.
  • Shake pan again and set aside.
  • Cook the eggs any way you enjoy them - I like them poached or sunny side up.

Notes

Good with sliced tomatoes as a suggested side dish.

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