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 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.

Poached Salmon with Pomegranate Juice

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Poached Salmon with Pomegranate Juice

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Salmon Fillets
  • 1/2 c pomegranate juice
  • 1/4 c water
  • 1 Tbsp Lemon Zest grated
  • 1/4 tsp Ground Allspice
  • 1/4 c Onion diced
  • Salt and Pepper

Instructions

  • In a sauté pan, bring all ingredients, except the salmon, to a boil.
  • Then add the salmon and simmer covered for 5-7 minutes.
  • Serve hot with a salad or rice with lemon. Or serve cold in a salad or sandwich.

Salmon Fillet with Corn on the Cob and Sweet Potatoes

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Fillet with Corn on the Cob and Sweet Potatoes

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 2 ears corn
  • 1-2 Sweet Potatoes
  • 1/4 lb salted butter softened
  • 1 Tbsp Shallots Minced
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Parsley Chopped
  • 1/4 tsp Black Pepper
  • 1 tsp Worcestershire sauce

Instructions

  • Mix the butter with shallots, lemon juice, parsley, black pepper and Worcestershire sauce.
  • Make into a log by rolling into plastic wrap.
  • Chill and slice to use over the potatoes, corn and fish. You can also just spoon onto the potatoes, corn and salmon.
  • I cook the sweet potatoes in the microwave oven for 5-7 minutes and finish them in the coals.
  • The sweet potatoes can be cooked in the coals "as is" or wrapped in foil.
  • I think everyone should see one done directly on the coals, just to see, but most people aren't that interested.
  • They can be finished on the grill, either in or out of foil.
  • To cook the corn you can peel back the leaves and pull out the silk, wrap them back up and cook the over the grill or you can cook the corn in the coal, as is.
  • If that is a little too rustic for your taste, you can wrap them in foil.
  • Cook the salmon only after the potatoes and corn are done. I use the butter on everything.

Salmon Fillet Sandwich with Apple Slaw

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Fillet Sandwich with Apple Slaw

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 2 c Finely Shredded Cabbage of choice (mine is Napa)
  • 1 Grated Apple of choice, skin and all (mine is Fiji)
  • 1/4 c toasted almonds
  • 1/4 c Celery Diced
  • 1/4 c Golden Raisins
  • 2 Tbsp Mayonnaise
  • 1 tsp Lemon Juice
  • Salt and Pepper to taste

Instructions

  • Make the slaw.
  • Cook the salmon any way you prefer.
  • Decide if you want to toast the bread and if you want the sandwich open faced.

Notes

Serving Suggestions:
My preference is a single piece of bread, untoasted, half of the slaw piled on, and the salmon on top. Done.
Additional Comments:
This recipe is done as a sandwich, but you could also make it as a wrap. Choosing the right bread is critical, but if you are really not going to eat the bread, skip it. I would choose a dense whole-wheat or multigrain bun or some kind of crusty loaf. Salt and pepper the salmon, squeeze a lemon on it, and set it aside.

Salmon Fillet with Green Olives and Artichoke Hearts

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Fillet with Green Olives and Artichoke Hearts

Cook Time 4 minutes
Total Time 4 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 1/2 c Onion diced
  • 2 tsp garlic chopped
  • 1/4 c White Wine
  • 1/2 c Chicken Broth
  • Pinch Saffron
  • 1/4 tsp Cumin
  • 1/4 c Green Olive with Pimentos sliced
  • 1 Tbsp Lemon Juice
  • 1/4 c Tomatoes diced
  • 6-8 Artichoke Heart cooked & quartered
  • Salt and Pepper to taste

Instructions

  • In a lightly oiled saute pan, cook the onion until clear.
  • Add the garlic and stir, don't let it brown.
  • Add wine, chicken broth, saffron and cumin, simmer a few minutes.
  • Add the remaining ingredients.
  • Submerge the salmon, cover and simmer until the fish is done 4-6 minutes depending on the thickness.

Notes

Sides: Bulgur, couscous, pasta, rice or quinoa.

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