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 with Cajun Cream

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon with Cajun Cream

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon Steaks
  • 2 tsp. chopped garlic
  • 1/4 c. Chicken Stock
  • 1 c. Heavy Cream
  • 2 Tbsp. catsup
  • 1 - 2 Tbsp. Cajun seasoning* 2 is spicy!
  • 1/2 c. fresh diced tomatoes
  • 1 Tbsp. chopped parsley

Instructions

  • Combine top ingredients and simmer until sauce is to the desired thickness.
  • Pour over Salmon prepared to your liking.
  • Top with tomatoes and parsley.

Salmon with Fiddlehead Ferns and Morels

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon with Fiddlehead Ferns and Morels

Servings 2 People

Ingredients

  • 2 pcs Coleson’s Catch Salmon Fillets thawed
  • 1/2 c Morel Mushroom
  • 1/2 c Fiddlehead Ferns
  • 2 Tbsp Shallots diced
  • 2 Tbsp Butter
  • 1 /4 tsp Thyme
  • 1/4 tsp Allspice
  • 1/4 c Heavy Cream
  • Salt and Pepper

Instructions

  • Soak the morels in salted water for about 20 minutes; drain & rinse in plain water.
  • Cut the morels in half to check for insects and pat dry.
  • Melt butter in a large sauté pan; cook until it starts to brown.
  • Add morels and cook until they start to brown.
  • Add shallots, Fiddlehead ferns and seasonings. When the Fiddlehead ferns are tender; add cream and reduce to desired thickness.
  • Cook the salmon to your desire (I poach it). Top with mixture.

Mahi-Mahi with Toasted Pecan Cream

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Toasted Pecan Cream

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi Portions
  • 1/4 c Sherry
  • 2 Tbsp Shallots chopped
  • 3/4 c Heavy Cream
  • 1/4 tsp Allspice
  • 1/2 c Toasted Pecans chopped

Instructions

  • In a saucepan, simmer the sherry and shallots until the sherry is almost gone.
  • Add the heavy cream and the allspice and simmer until the cream thickens slightly.
  • Add the pecans and bring to a boil.

Notes

Serve with Mahi-Mahi cooked any style (refer to package instructions).

Mahi-Mahi Quenelles

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi Quenelles

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Mahi-Mahi no skin, cut into strips
  • 1 Egg
  • 1/4 c Heavy Cream
  • 1 Tbsp Shallot chopped
  • Salt and Pepper
  • Plain white breadcrumbs approx. 1 cup
  • Broth for light version:
  • 3 c Chicken Broth
  • 2 Tbsp Shallots chopped
  • 1/2 c Carrots diced
  • 1/2 c Celery diced

Instructions

  • In a food processor, puree the Mahi-Mahi, add the egg, cream, shallot and seasoning; blend until smooth. Add the breadcrumbs.
  • The mixture should no longer be sticky-gooey but more like a paste. Add more breadcrumbs if needed.
  • In playing with it, you can recognize the right texture for a fluffy quenelle-not too stiff but doesn't fall apart. Chill mixture.
  • Light version:
  • Bring the broth and vegetables to a boil and simmer for 5 minutes.
  • Using 2 hot spoons, form the quenelles into egg form and drop into the liquid when all are formed cover the pot and simmer.
  • Depending on the size of the quenelles, it will take 5 or so minutes. What you now have is a light broth soup. 
  • If you want it a bit richer, drain most of the broth and add heavy cream and bring to a boil (not with the quenelles in it, set them aside). Now it is more of a fish dish with a light cream sauce.

Mahi-Mahi With Apples And Greens

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi With Apples And Greens

Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Mahi-Mahi Fillets
  • 1 small green apple diced
  • 1 small red apple diced
  • 1/2 c Yellow Onion diced
  • 3 Butter Tbsp
  • 1/2 tsp Curry Powder
  • 1/2 c Heavy Cream
  • 1 c shredded red Swiss chard leaves save the stalks for another use.
  • Salt and Pepper

Instructions

  • Salt and pepper the mahi, dust with flour, and saute in 1 Tbsp butter until golden brown on both sides. Set aside.
  • Sauté the onion until golden brown; add the apples and lightly saute--it is nice if they get a little color.
  • Add the curry powder and give it a quick sauté--don't allow it to brown.
  • Add the cream and reduce to the desired thickness.
  • Toss in the chard and wilt.

Notes

Great with sweet potatoes.

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