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.

Simple Tasty Salmon Steaks with Mustard Baby Potatoes

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Simple Tasty Salmon Steaks with Mustard Baby Potatoes

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon Steaks
  • 6-8 pcs Baby Red Potatoes parboiled
  • 1 Tbsp Whole Grain Mustard
  • 1/4 c Onion Diced
  • 1/4 c Celery Diced
  • lemon
  • water
  • Salt and Pepper to taste
  • Cooking Instructions:

Instructions

  • Sprinkle salt and pepper on the salmon and squeeze lemon over it. 
  • Place the parboiled potatoes in to a bowl and toss in onions and celery with a couple of spoons of water to help it all blend.
  • Then wrap completely in tin foil.
  • Put the foil packet either in the coals or on the grill, whichever you are comfortable with.
  • When the potatoes are done (20-30 minutes), cook the salmon.

Cold Poached Salmon and Scallops Entree

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cold Poached Salmon and Scallops Entree

Servings 4 People

Ingredients

  • 6-8 oz Coleson’s Catch Salmon Fillets
  • 6-8 oz Coleson’s Catch Scallops
  • 6-8 oz Coleson's Catch Slipper Lobster Tail meat (split the shell remove meat, keep shell)
  • Poaching liquid:
  • 2 cups water (options: use part white wine add bay leaf or parsley)
  • the lobster shells
  • 1 stalk of celery roughly chopped
  • 1 lemon
  • salt and pepper Red Potatoes:
  • 6 tiny red potatoes
  • Green Beans:
  • 12 - 18 whole green beans
  • balsamic vinaigrette 
  • 1/3 cup balsamic vinegar
  • 1/4 cup water
  • 1 Tbsp chopped shallots
  • 1/4 tsp Salt and Pepper
  • 2 tsp Sugar
  • 1 Tbsp fresh chopped basil
  • 2 Tbsp olive oil

Instructions

  • Place the fish and shellfish in a shallow pan large enough so you can arrange it without stacking.
  • Simmer the lobster shells and celery in the water for 10 minutes and remove the shells.
  • Cut the lemon into quarters, squeeze the juice into the water, and put the skins into the water; bring to a boil.
  • Add salt and pepper to taste; pour the poaching liquid over the seafood and simmer for 5 minutes.
  • Remove seafood and chill. 
  • Simmer the potatoes whole in salted water until tender (ten minutes); chill.
  • Remove the stems of green beans and blanch in hot salted water for one minute and cool in cold water; let chill in refrigerator.
  • Mix all vinaigrette ingredients and shake in a bottle, leave in the bottle for transporting.
  • To assemble entrée: Line an entrée-sized plate with whole leaves of butter lettuce and shred a bit to put under the seafood to rise it up a bit and to use as salad.

Notes

Arrange the seafood in the center of the plate. You can overlap the salmon and put the scallops on top, for instance. Slice the cooled potatoes into disks and arrange around the fish; do the same arrangement with the green beans. You can also put the beans top and bottom in stacks and the potato circles on the sides. Garnish with lemon wedges or circles and fresh basil. Seal securely with plastic wrap, chill. The dressing can be used for the Salmon or on Tuna; keep it on the side and use as desired.
Additional Comments: The poaching liquid is tasty as a soup for later.

Cold Poached Salmon Fillet with Hummus

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cold Poached Salmon Fillet with Hummus

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillet
  • 1 c garbanzo beans cooked
  • 1/4 c garlic roasted
  • 1 Tbsp Lemon Juice
  • 1/4 c Mild Olive Oil
  • Salt and Pepper to taste
  • 1 c salted Water
  • 1 Tbsp lemon

Instructions

  • Bring the water and lemon juice to a boil.
  • Add the salmon and simmer for 4-6 minutes depending on the thickness. Chill. 
  • If you are using canned garbanzos-drain and rinse.
  • Puree in a food processor to a smooth paste before adding anything else-once you start adding stuff it won't get smoother.
  • Add roasted garlic and lemon and puree.
  • Add salt and pepper and then slowly add olive oil. Chill. 

Notes

Serve the chilled Salmon with Hummus on the side.
Sides: Tossed salad and sliced tomatoes and cucumber.

Coho Salmon with Fiddlehead Ferns and Shallots

Coho Salmon Fillets - Flash Frozen

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

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Coho Salmon
  • 2 Tbsp Butter
  • 1 Tbsp Shallots chopped
  • 2 c Fiddlehead Ferns
  • 2 Tbsp Parsley chopped
  • Splash of White Wine or Chicken Broth
  • 1/4 c Parmesan cheese shredded 
  • Salt and Pepper
  • lemon

Instructions

  • Poach the Coho salmon in water with a squeeze of lemon and a pinch of salt and pepper.
  • Melt the butter in a sauté pan, add shallots and stir until al dente.
  • Add the ferns and sauté until al dente.
  • Add white wine and toss a bit.
  • Turn off the heat and stir in the cheese and parsley; adjust seasoning if needed.
  • The ferns can be served under or over the salmon.

Notes

Serve with a side salad or rice.

Coho Salmon Fillet with Asparagus

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Coho Salmon Fillet with Asparagus

Cook Time 4 minutes
Total Time 4 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Coho Salmon
  • 1 handful Asparagus
  • 2/3 c Tomato diced
  • 1/2 c Onion diced
  • 1/2 lemon
  • 1/4 cup White Wine
  • 1/4 cup Chicken Broth
  • Salt and Pepper

Instructions

  • Put the broth and wine in a sauté pan.
  • Squeeze lemon into it and drop the rind into the liquid. Season with salt and pepper.
  • Add onion and bring to a boil.
  • Add salmon, asparagus and tomato and simmer covered for 4-5 minutes depending on how thick the salmon is.
  • Serve with a grain.

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