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 Steaks with Lime and Crushed Red Chilies

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Lime and Crushed Red Chilies

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon Steaks
  • 2 Tbsp Lime Juice
  • 1/4 tsp Red Crushed Chilies
  • 1/4 c Red Onion Diced
  • 1 /2 tsp garlic Chopped
  • 2 tsp fresh basil Chopped
  • Salt and Pepper
  • 6 Sliced Green Olive stuffed with Pimento

Instructions

  • In a shallow container or a zip lock bag, put everything in except the olives.
  • Marinate for at least an hour.
  • Cook the Salmon Steaks over an open flame- cooking time depends on the source of flame used and size of steak. (See comments below.)
  • Top the steak with cold olives and serve with a salad.

Notes

This might be a good time to bring up the 7 minutes an inch concept. As a rule of thumb when cooking fish in high heat, the steak that is 1 inch thick it will take 7 minutes to cook - that is 3-1/2 minutes per side. That is how quickly fish cooks and why most people overcook it. If cooking in a 350 degree F oven, it will take longer.

Salmon Steaks with Caramelized Onions

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Caramelized Onions

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 2 c Yellow Onion sliced
  • 1/4 c Butter
  • 1/2 c Chicken Broth
  • 1/4 c dry sherry
  • 1/4 tsp Whole Leaf Dry Thyme 
  • 1 Dried Bay Leaf
  • Salt and Pepper
  • 2 Tbsp Parsley chopped

Instructions

  • In a sauté pan, melt the butter.
  • Add onions and sauté until brown, stirring often.
  • Add sherry, chicken broth, thyme, bay leaf and pepper.
  • Simmer until almost all the liquid is gone. 
  • Cook salmon any style.
  • Top with onions and parsley. 
  • Side dish suggestion: baked or scalloped potatoes and a fresh vegetables or salad.

Salmon Steaks with Brussel Sprouts and Mushrooms

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Brussel Sprouts and Mushrooms

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 1 c Brussel Sprouts quartered & blanched
  • 1/2 c Yellow Onion diced
  • 2 Tbsp Butter
  • 1 c Mushrooms quartered - I recommend Crimini
  • 1/4 c Chicken Stock
  • 1 Tbsp balsamic vinegar
  • Salt and Pepper
  • 1/4 c Parmesan cheese shredded

Instructions

  • Sauté onions in the butter until they are golden brown.
  • Add mushrooms and sauté until golden, as well.
  • Add chicken broth, vinegar, salt and pepper. Bring to a boil.
  • Add the brussel sprouts, heat through.
  • Take off heat and toss in Parmesan cheese.
  • Cook the salmon any way- over open flame is nice. 

Notes

Side dish suggestion would be sliced ripe tomatoes.

Salmon Steaks with Chayote

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Chayote

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Salmon Steaks
  • 1 pc Chayote peeled, pitted and sliced
  • 1 tsp Lemon Juice
  • 1 tsp Fresh Dill chopped
  • Splash Oil
  • Salt and Pepper

Instructions

  • Use half the lemon juice and dill to marinate the salmon 1 hour before cooking.
  • Use the other half to marinate the chayote.
  • Season both with salt and pepper using a splash of oil only on the Chayote.
  • Cook both over an open flame.
  • Serve with a salad.

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.

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