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.

Imitation Crab Flake Pinwheel Wrap

Imitation Crab - Salad Chunks

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Imitation Crab Flake Pinwheel Wrap

Course Main Dish
Servings 2 People

Ingredients

  • 12 oz pkg. Coleson's Catch Imitation Crab Flakes
  • 8 oz cream cheese
  • 1/4 c ranch dressing mix powder
  • 1 Red Bell Pepper
  • 2 Tbsp Lemon Juice
  • 1/4 tsp Salt and Pepper
  • 1 Red Onion thinly sliced
  • 2 c alfalfa sprouts
  • 2 c Tomatoes diced
  • 6 or more tortillas depending on size pick your favorite flavor

Instructions

  • Mix cream cheese, ranch dressing powder mix, lemon juice, salt and pepper in a food processor.
  • To assemble cover the entire tortilla surface with the cream cheese mixture.
  • Sprinkle with the crab flake, red onion, tomato and sprouts. Roll tightly.
  • Make them all and place on a sheet pan and chill.
  • When ready to use slice about an inch thick and place on its side on a plate.

Notes

If transporting, make the slices on location.

Salmon and Cream Cheese Quesadilla

Coho Salmon Fillets - Flash Frozen
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Salmon and Cream Cheese Quesadilla

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon thawed, Fillets or Steaks
  • 6-8 inch Flour tortillas
  • 8 oz cream cheese room temp.
  • 2 Tbsp Scallion diced
  • 2 Tbsp  Roasted Jalapenos diced
  • 1 tsp Lime Juice
  • Salt & Pepper
  • Butter

Instructions

  • In a medium sauce pan, put 1/2 inch of water with 1/4 tsp salt and a tsp of lime juice; bring to a simmer.
  • Add in the salmon and cover; simmer for 3 minutes and remove from the heat.
  • Leave covered and let it stand for 5 minutes.
  • Remove salmon from the liquid and let cool.
  • Remove any skin and bones (depending on if you use fillet or steaks) and flake.
  • In a bowl, mix the cream cheese and lime juice using the back of a spoon until smooth and spreadable.
  • Stir in the scallion and diced roasted jalapenos.
  • Adjust seasoning with salt and pepper.

Notes

To assemble: Place three tortillas on the counter and spread one third of cream cheese mixture on each one and sprinkle one third of the salmon on top of it and place the other tortillas on top. In a saute pan, melt a tsp of butter and cook the quesadilla until golden brown on each side and the filling is warm. Press down on the quesadilla with a spatula while it is cooking so that it sticks together. Cut like a pie into six triangles and serve with lemon and salsa.

Goat Cheese And Poppy Seed Salmon

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Goat Cheese And Poppy Seed Salmon

Servings 4 People

Ingredients

  • 6-8 Oz Each 4 Coleson's Catch Salmon Fillets  
  • 1/2 c. White Wine
  • 1/4 c. Red Onion finely Diced 
  • 3/4 c. Heavy Cream 2 Tbsp. Poppy Seeds toasted (see note) 
  • 1/4 c. goat cheese
  • 1/4 c. cream cheese
  • Spinach Fettuccine

Instructions

  • Broil, bake, saute, or poach salmon as desired.

Notes

Serving Suggestions:
To prepare sauce: In a saucepan, simmer the wine and onion until the wine is almost gone. Add cream and poppy seeds. Simmer and let cream reduce until the thickness of sauce is to your taste. Melt cheese and cream cheese into the sauce.
Additional Comments:
Poppy Seeds can be found in the spice section of grocery stores; If desired, finely ground toasted pecans can be substituted.

Flounder with Goat Cheese and Olives

Flounder Fillets

Flounder Fillets
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Flounder with Goat Cheese and Olives

Cook Time 30 minutes
Total Time 30 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Flounder Fillets
  • 4 oz. plain goat cheese
  • 4 oz. cream cheese
  • 1/3 c. chopped olives your choice-strong-flavored ones work well
  • 1/3 c. Red Onion finely diced
  • Black Pepper
  • 1 c. sliced mushroom your choice
  • 1/2 c. Yellow Onion diced
  • A bit of butter
  • 1/2 c. dry white wine
  • 3 Tbsp fresh chopped parsley

Instructions

  • Mix the cheeses, olives, red onion, and pepper until smooth and spreadable.
  • Place an equal amount of the cheese mixture on the tail end of each piece of fish.
  • Roll up like a sleeping bag and place in a square glass casserole dish; set the dish aside.
  • Sauté the mushrooms and yellow onions and pour over the fish, top with wine and parsley.
  • Cover and bake at 350 degrees F for 30-40 minutes depending how fat the rolls are.
  • Serve with any grain.

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