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.

Hummus

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Hummus

Course Appetizer
Servings 2 People

Ingredients

  • 1 Cup Cooked chickpeas
  • 8 Cloves Roasted garlic
  • 2 Tbsp Lemon juice
  • 1/4 Cup Olive oil
  • Salt and pepper

Instructions

  • Put all ingredients in a food processor and purée until smooth. Chill for 24 hours.

Notes

Serving Suggestions:
Place a large green leaf in a plate with a dollop of hummus on it. Garnish with slices of cucumber, slices of red onion, Kalamata olives and a lemon wedge. Drizzle with extra virgin olive oil and sprinkle with chopped parsley. Serve with pita bread cut into triangles. Optional garnishes: feta cheese, tomato slices, sprouts, and couscous salad.
Additional Comments:
To roast garlic: Place the garlic on a baking sheet and toss with 1 Tbsp olive oil. Bake at 350 until golden brown, approx. 15 minutes.

Scallops with Cranberry, Orange and Basil

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Scallops with Cranberry, Orange and Basil

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Scallops
  • Marinade:
  • 1/2 c cranberry juice
  • 1/4 c Lemon Juice
  • 1 tbsp Orange Zest
  • 2 Tbsp fresh chopped basil
  • 1/2 c diced red onion
  • 1/4 tsp Salt and Pepper

Instructions

  • Marinate for 24 hours. Garnish with diced celery and orange and shredded ice burg lettuce.

Notes

Serve with sweet baguette.

Strawberries Romanov

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Strawberries Romanov

Course Dessert
Cook Time 30 minutes
Total Time 30 minutes

Ingredients

  • 3 c Strawberries small (if unavailable use large ones but cut in quarters)
  • 2 Tbsp Curacao or other orange-flavored liqueur 
  • 4 Tbsp Orange Juice freshly squeezed 
  • 1 Tbsp Lemon Juice freshly squeezed 
  • 1 Tbsp Orange Zest grated 
  • Whipped cream with powdered sugar and vanilla
  • Mint to garnish

Instructions

  • Toss the strawberries with the liqueur, lemon juice, orange juice and zest.
  • When ready to serve, place strawberries in individual bowls or stemware and garnish with mint.
  • Serve with whipped cream.

Notes

Refrigerate strawberry mixture no longer than 30 minutes or the strawberries will become soggy.

Butternut Squash Soup With Salmon

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Butternut Squash Soup With Salmon

Course Soup
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Coho Salmon trimmed of skin and bone, diced into small pieces
  • 2 c Butternut Squash peeled and diced 
  • 2/3 c Onion diced yellow 
  • 1 c Chicken Broth
  • 1 1/2 c Milk
  • 2 Tbsp Lemon Juice

Instructions

  • Simmer the onions and squash in the chicken broth until tender; puree.
  • Add the milk using more or less for your desired thickness.
  • Heat to a simmer; add the salmon and lemon juice.
  • Simmer until the salmon is cooked, approximately 3 minutes.
  • Adjust seasoning if needed.

Roasted Red Bell Pepper Mayonnaise

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Roasted Red Bell Pepper Mayonnaise

Ingredients

  • 2 red bell peppers
  • 1 c Mayonnaise
  • 1 tbsp Lemon Juice
  • Salt and Pepper

Instructions

  • Roast the peppers over an open flame until dark brown and put in a covered container to cool. (A zip lock bag works well. The steam created helps loosen the skins and makes them easy to remove.)
  • When cool remove the skins and the seeds.
  • Puree in a food processor or blender.
  • Mix pureed peppers into the mayonnaise.
  • Add the salt, pepper and lemon juice.

Notes

This keeps well in the refrigerator.

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