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.

Cold Poached Salmon and Scallops Entree

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

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.

Salmon and Butternut Squash Chowder

Coho Salmon Fillets - Flash Frozen
Print

Salmon and Butternut Squash Chowder

Servings 2 People

Ingredients

  • 1 lb Coleson’s Catch Salmon Fillets skinned diced
  • 1/2 c Yellow Onion diced
  • 1/2 c celery root diced
  • 1 c diced par boiled butternut squash
  • 1/2 c dry sherry
  • 1/2 tsp Thyme
  • 1 c Chicken Broth
  • 4 c Milk
  • Salt and Pepper

Instructions

  • Boil the onion, celery root, sherry, thyme and chicken broth until the celery root is tender.
  • Add the milk and scald.
  • Thicken with roux (equal parts butter and flour), add salmon and squash.
  • Bring to a boil and adjust seasonings.

Notes

Try substituting pumpkin instead of butternut squash.

Poached Salmon with Pomegranate Juice

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Poached Salmon with Pomegranate Juice

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Salmon Fillets
  • 1/2 c pomegranate juice
  • 1/4 c water
  • 1 Tbsp Lemon Zest grated
  • 1/4 tsp Ground Allspice
  • 1/4 c Onion diced
  • Salt and Pepper

Instructions

  • In a sauté pan, bring all ingredients, except the salmon, to a boil.
  • Then add the salmon and simmer covered for 5-7 minutes.
  • Serve hot with a salad or rice with lemon. Or serve cold in a salad or sandwich.

Steamed Coho Salmon with Green Peppercorns and Strawberries

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Steamed Coho Salmon with Green Peppercorns and Strawberries

Cook Time 4 minutes
Total Time 4 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets thawed
  • 1 1/2 c Orange Juice
  • 1 Tbsp Green Peppercorns
  • 1/4 c Red Onion diced
  • 1/2 c Strawberries sliced
  • Salt and Pepper

Instructions

  • Season the salmon with salt and pepper.
  • In a sauce pan, bring to a boil the orange juice, green peppercorns and onion; add the salmon and simmer covered until done (4-7 minutes).

Notes

Place salmon on a bed of rice, sprinkle the salmon with strawberries and pour the juice over it. Serve with a green vegetable or salad.

Coho Salmon with Wilted Field Greens

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon with Wilted Field Greens

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets thawed
  • 4 c Baby Field Greens
  • 6 slices Tomato ripe
  • 6 slices Cucumber
  • 1/4 c balsamic vinegar
  • 1/4 c water
  • 2 Tbsp Sugar
  • 2 Tbsp Shallots chopped
  • Salt and Pepper
  • 1/3 c Parsley chopped

Instructions

  • Cook the salmon any style and set aside.
  • Arrange the baby field greens, tomatoes and cucumbers attractively on the plate.
  • In a saucepan, bring the vinegar, water, sugar, shallots and seasonings to a boil.
  • Drizzle the vegetables with half of the dressing.
  • Place the salmon on top and drizzle with the rest of the dressing.
  • Sprinkle with chopped parsley.

Contact Us

Like Us On Facebook
877-COLESON