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 Balsamic Vinegar Marinade

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Fillets with Balsamic Vinegar Marinade

Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 2 Tbsp. balsamic vinegar
  • 2 Tbsp. extra virgin oil
  • 1 tsp. chopped garlic
  • 1 Tbsp. chopped basil
  • 1/4 tsp. Salt
  • 1/4 tsp. pepper

Instructions

  • Mix all ingredients. Marinate salmon for 2-3 hours.
  • Bake for 15 minutes at 350°.

Cold Poached Salmon with Asian Shredded Lettuce

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cold Poached Salmon with Asian Shredded Lettuce

Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Salmon Fillets
  • Poach the salmon in:
  • 1/2 cup Chicken Stock
  • 1 tsp. chopped garlic
  • 1 tsp. chopped fresh ginger
  • 1 tsp. Sesame Oil
  • 1 Tbsp. Soy Sauce
  • Lettuce mixture:
  • 3 cups finely shredded Romaine lettuce
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Sesame Oil
  • 1/2 tsp. crushed chilies

Instructions

  • Simmer salmon in the ingredients for 15-20 minutes until it begins to flake.
  • Take the salmon out of the pan and let it chill in the refrigerator.
  • Continue to simmer the liquid, thicken with cornstarch and then chill.
  • To assemble: Place lettuce mixture on a plate and put salmon on top. Serve the sauce on the side or pour over the salmon.

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.

Coho Salmon Cooked in Foil with Soy Sauce and Sesame Oil

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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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.

Mahi-Mahi Sandwich with Yogurt and Dill Splash

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi Sandwich with Yogurt and Dill Splash

Servings 2 People

Ingredients

  • 12 oz package Coleson's Catch Mahi-Mahi Fillets skin removed
  • 3/4 c Plain Yogurt
  • 1/2 c grated peeled, seeded cucumber
  • 1 Tbsp chopped dill
  • 1 Tbsp diced red onion
  • 1 Tsp chopped garlic
  • Salt and Pepper
  • Focaccia bread
  • Tomato slices

Instructions

  • Mix the ingredients for the splash the day before using and chill overnight.
  • Broil the Mahi-Mahi and top with the splash and assemble with sliced tomatoes on Focaccia bread.

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