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.

Cod Fillets Cabbage and Dill

Cod Fillets

Print Recipe
 Cod Fillets Cabbage and Dill
Cod Fillets
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Cod Fillets
Instructions
  1. Dry the cod fillets with paper towel, season with salt and pepper and dust with flour. Sauté in oil, set aside.
  2. In a saucepan sauté the onion in butter until clear. Add the cabbage and broth and cover.  
  3. Cook until al dente and add the dill and cream cheese turn off heat stir and cover. After a few minutes stir again. The cream cheese should be mostly melted but not all the way.  
  4. Place the cod in a shallow bowl and cover with the cabbage.

Mussels on the Half Shell with Yukon Potatoes and Dill

Kono Mussels Half Shell

Print Recipe
 Mussels on the Half Shell with Yukon Potatoes and Dill
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
Course Appetizer
Cook Time 10-12 minutes
Servings
People
Ingredients
Instructions
  1. Melt the butter in a large sauté pan. Add potatoes and shallots; sauté until tender.  
  2. Add broth, dill, salt, and pepper and toss.  
  3. Divide and place on top of mussels.  
  4. Bake at 400° for 10-12 minutes or until heated through.  
  5. Top with sour cream.

Cold Poached Coho Salmon Fillets with Roasted Garlic Hummus

Coho Salmon Fillets - Flash Frozen

Print Recipe
 Cold Poached Coho Salmon Fillets with Roasted Garlic Hummus
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. In a medium sauté pan, boil the water, squeeze in the lemon juice, add the lemon and salt. Place the salmon fillets flesh side down and simmer covered for 4-5 minutes depending on thickness.           
  2. Remove the fish and place on a plate flesh side down and cool.  Peel off the skin and chill.
  3. Roast the garlic on a sheet pan in a 350° oven until  golden brown, 15-20 minutes. I like to roast it slow so the garlic is cooked through.  In a hotter oven, it will brown but still be raw in the middle.
  4. Put the rinsed garbanzo beans, garlic, lemon juice, salt and pepper in a food possessor and puree smooth. Slowly add the olive oil, allowing it to be absorbed by the puree. If it gets too thick add more lemon or water depending on taste.
  5. Add chopped garlic and adjust seasonings.
  6. Chill, overnight is best.
  7. Toss the shredded romaine with salt and lemon juice.  Place on 2 plates, put a mound of the hummus in the middle and drape with strips of salmon.
  8. Garnish at will.
Recipe Notes

I used a can of garbanzo beans because that is how they are sold and I would rather have left over hummus than plain beans. If you are going to soak dry beans, you can make less.

Red Skin Potato and Leek Salad

Print Recipe
 Red Skin Potato and Leek Salad
Servings
People
Ingredients
Servings
People
Ingredients
Instructions
  1. In a saucepan cover the potatoes and leeks with just enough salted water to cover and simmer until tender but firm, drain and cool.
  2. Add other ingredients and chill.

Imitation Crab Salad Sub Sandwich

Imitation Crab - Salad Chunks

Print Recipe
 Imitation Crab Salad Sub Sandwich
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Mix first 6 ingredients together.
  2. Spread on bread, then top with lettuce, sliced tomatoes, and sliced Munster cheese.

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