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 Steaks with Caramelized Onions

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Caramelized Onions

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 2 c Yellow Onion sliced
  • 1/4 c Butter
  • 1/2 c Chicken Broth
  • 1/4 c dry sherry
  • 1/4 tsp Whole Leaf Dry Thyme 
  • 1 Dried Bay Leaf
  • Salt and Pepper
  • 2 Tbsp Parsley chopped

Instructions

  • In a sauté pan, melt the butter.
  • Add onions and sauté until brown, stirring often.
  • Add sherry, chicken broth, thyme, bay leaf and pepper.
  • Simmer until almost all the liquid is gone. 
  • Cook salmon any style.
  • Top with onions and parsley. 
  • Side dish suggestion: baked or scalloped potatoes and a fresh vegetables or salad.

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.

Coho Salmon With Caramelized Onions

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Coho Salmon With Caramelized Onions

Servings 2 People

Ingredients

  • 12 oz pkg package Coleson's Catch Coho Salmon
  • 3 c Red Onion thinly sliced
  • Salt and Pepper
  • 1/2 c dry sherry
  • Pinch of thyme
  • 3 Tbsp of butter

Instructions

  • Dust the seasoned salmon with flour.
  • Sauté until golden brown and set aside. (I like to remove the skin before cooking.)
  • In a large sauté pan, caramelize the onions, cook and reduce until liquid is almost gone.
  • Serve over Coho.

Notes

Side dishes could be sweet potato or grain.

Chilean Sea Bass with Mustard Caper Sauce

Chilean Sea Bass

Chilean Sea Bass
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Chilean Sea Bass with Mustard Caper Sauce

Servings 2 People

Ingredients

  • 12 oz Coleson's Catch Chilean Sea Bass Fillets cooked
  • Mustard Caper Sauce:
  • 1/4 cup dry sherry
  • 1 tbsp garlic chopped
  • 1 tbsp Shallot or Red Onion chopped
  • 1/4 cup Chicken Stock
  • 3/4 cup Heavy Cream
  • 1 tbsp Roux
  • 3 tbsp Dijon mustard
  • 3 tbsp capers 
  • 1 tsp Lemon Juice

Instructions

  • Simmer the first 4 ingredients for 5 minutes. 
  • Add cream and bring to a boil. 
  • Thicken with roux and simmer 3 minutes. 
  • Add final ingredients and heat through. 
  • Adjust salt and pepper to taste.

Baked Red Snapper with Pumpkin

Red Snapper

Red Snapper
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Baked Red Snapper with Pumpkin

Cook Time 20 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 2 lbs. Coleson's Catch Red Snapper Fillets salt and pepper
  • 3 c. Fresh Pumpkin peeled and diced
  • 1/2 c. Onion diced
  • 1/2 c. Celery diced
  • 1/2 c. dry sherry
  • 1/2 tsp. Allspice
  • 3 bay leaves
  • 2 Tbsp. Oil
  • 1/2 c. Chicken stock or water

Instructions

  • Sauté the onion and celery in the oil.  Add the sherry, allspice and bay leaves.  Simmer for 2 minutes. 
  • Add the chicken stock and bring to a boil.  Salt and pepper to taste. 
  • Place the seasoned snapper fillets in a greased, glass baking dish and put the pumpkin on top. 
  • Pour the sautéed mixture over the fish and pumpkin and cover. 
  • Bake for 20 minutes at 400°. Serve with rice.

Notes

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!

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