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.

Sweet Potato Swordfish Bake

Swordfish Steaks

Swordfish Steaks
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Sweet Potato Swordfish Bake

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Swordfish
  • 1 c Sweet Potato peeled diced
  • 1/2 c Celery diced
  • 1/2 c Onion diced
  • 1/2 tsp Thyme
  • olive oil
  • Salt and Pepper

Instructions

  • Toss all ingredients except the swordfish and spread on a sheet pan.
  • Bake at 400F for 15 minutes.
  • Season the swordfish and add to the sheet pan; continue to cook until the swordfish is done and the sweet potato tender, approximately 10 minutes.

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.

Salmon Steaks with Spicy Eggplant

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Spicy Eggplant

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 2 cups Eggplant diced, skin on
  • 1/2 c Onion diced
  • 2 Tbsp garlic chopped
  • 2 Tbsp Ginger grated
  • 2 Tbsp Soy Sauce
  • 1 Ripe Tomato diced
  • 3 Tbsp Canola oil
  • Splash Chicken Broth
  • 1 Tbsp Sesame Oil
  • 1/2 tsp Chilies crushed 
  • 2 Tbsp Green Onion sliced
  • Salt and Pepper

Instructions

  • Sauté onion in the canola oil until clear.
  • Add eggplant and sauté until soft and brown.
  • Add ginger, garlic, soy sauce and tomato; sauté until the tomato liquid is gone.
  • Add a splash of chicken broth, sesame oil, crushed chilies and heat till simmering.
  • Adjust seasoning. 
  • Cook salmon any style--I like it poached.
  • Put the eggplant on plate and top with salmon and green onion. 

Notes

Side suggestions: rice, bulgur or salad.

Orange and Caramelized Onion-Flavoured Salmon Fillet

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Orange and Caramelized Onion-Flavoured Salmon Fillet

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 1 Onion thinly sliced
  • 1/4 tsp. Thyme
  • 1 c. Orange Juice
  • 1/2 cup White Wine
  • Salt and Pepper to taste

Instructions

  • Cook Salmon as desired (refer to suggestions on cooking instructions) and top with sauce.
  • Sauce preparation:
  • Saute onions until brown, add thyme, orange juice and white wine and simmer for a few minutes.
  • Thicken with roux (melted butter mixed with flour to make a paste), and add salt and pepper as desired.

Salmon, Sweet Potato And Corn Stew

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon, Sweet Potato And Corn Stew

Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Salmon Fillets diced
  • 1/2 c. Onion diced
  • 1/2 c. Celery diced
  • 1 Tbsp. Oil
  • 1 c. Sweet Potato peeled and diced
  • 1/2 c. kernel corn
  • 4 c. Chicken Stock
  • 3 bay leaves
  • 1 tsp. Thyme
  • 1/2 c. Red Bell Pepper diced
  • 2 Tbsp. Cornstarch

Instructions

  • Sauté the onion and celery in the oil, add chicken stock, sweet potato, red bell pepper, bay leaves and thyme.
  • Bring to a boil and simmer until the potatoes are tender.
  • Add the salmon and simmer until cooked through.
  • Add a bit of water to the cornstarch and thicken.
  • Adjust salt and pepper to taste.

Notes

For a richer stew use, 2 cups of chicken stock to simmer the vegetables and use half and half or heavy cream as the remainder of the liquid, adding it after the potatoes are cooked.

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