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, Sweet Potato And Corn Stew

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon, Sweet Potato And Corn Stew

Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Salmon Fillets diced
  • 1/2 c. Onion diced
  • 1/2 c. Celery diced
  • 1 Tbsp. Oil
  • 1 c. Sweet Potato peeled and diced
  • 1/2 c. kernel corn
  • 4 c. Chicken Stock
  • 3 bay leaves
  • 1 tsp. Thyme
  • 1/2 c. Red Bell Pepper diced
  • 2 Tbsp. Cornstarch

Instructions

  • Sauté the onion and celery in the oil, add chicken stock, sweet potato, red bell pepper, bay leaves and thyme.
  • Bring to a boil and simmer until the potatoes are tender.
  • Add the salmon and simmer until cooked through.
  • Add a bit of water to the cornstarch and thicken.
  • Adjust salt and pepper to taste.

Notes

For a richer stew use, 2 cups of chicken stock to simmer the vegetables and use half and half or heavy cream as the remainder of the liquid, adding it after the potatoes are cooked.

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!

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.

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 Salad

Coho Salmon Fillets - Flash Frozen
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Salmon Salad

Servings 4 People

Ingredients

  • 2 pkg Coleson’s Catch Salmon Fillets 1 1/2 Lbs. total
  • Baby field lettuces
  • 36 red grapefruit segments
  • 42 red grapes
  • 1/2 c pecan pieces toasted
  • 1 Red Onion sliced
  • 2/3 c goat cheese
  • 8 lemon wedges
  • Honey Vinaigrette

Instructions

  • Cold Version
  • Broil, poach or sear the salmon.
  • Chill, then cut into strips.
  • Assemble the salad starting with the lettuce.
  • Serve the dressing on the side or on top.
  • Hot Version
  • Broil, poach or sear the salmon and slice.
  • Heat the dressing with the sliced onion.
  • Assemble the salad starting with the lettuce add the toppings finishing with the warm salmon, hot dressing and goat cheese.

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