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 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!

Gravlox

Coho Salmon Fillets - Flash Frozen
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Gravlox

Servings 4 People

Ingredients

  • 2 pkgs Coleson’s Catch Salmon Fillets
  • 1/4 cup Salt
  • 1/2 cup Sugar
  • 1 bunch fresh dill chopped
  • 2 tsp. white pepper
  • Sauce:
  • 5 Tbsp Oil
  • 2 Tbsp Champagne Vinegar
  • 2 Tbsp Sugar
  • 2/3 tsp Salt
  • 5 Tbsp Dijon mustard
  • 5 Tbsp Minced Fresh Dill

Instructions

  • Mix salt, sugar, and pepper.
  • Place half the salmon, skin side down, in a glass or stainless steel pan and sprinkle half the mixture over the flesh of the salmon.
  • Spread the dill over the salmon.
  • Sprinkle the other half of the mixture over the remaining salmon flesh, and quickly flip it over top of the salmon in the dish.
  • The skin side should be up, the two flesh sides together.
  • If the pieces do not match in shape, place the thick side against the thin side.
  • Cover the fish with a piece of plastic and then foil.
  • Place a light weight, such as a cutting board, on top and refrigerate.
  • The salmon will release liquid during the next 48 hours; drain off.
  • Turn the salmon twice a day.

Notes

To serve, cut into thin slices and cut off the skin (like lox). Serve with the sauce. Make the sauce by blending all ingredients except dill. Stir in the dill.
Additional Comments: Gravlox will keep for two weeks.

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°.

Orange and Caramelized Onion-Flavoured Salmon Fillet

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Orange and Caramelized Onion-Flavoured Salmon Fillet

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 1 Onion thinly sliced
  • 1/4 tsp. Thyme
  • 1 c. Orange Juice
  • 1/2 cup White Wine
  • Salt and Pepper to taste

Instructions

  • Cook Salmon as desired (refer to suggestions on cooking instructions) and top with sauce.
  • Sauce preparation:
  • Saute onions until brown, add thyme, orange juice and white wine and simmer for a few minutes.
  • Thicken with roux (melted butter mixed with flour to make a paste), and add salt and pepper as desired.

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.

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