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.

Chilled Head off, Shell on Shrimp with Roasted Pepper Dipping Sauce

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 Chilled Head off, Shell on Shrimp with Roasted Pepper Dipping Sauce
Course Appetizer
Passive Time 2 hours
Servings
People
Ingredients
Shell on Shrimp
Roasted Pepper Dipping Sauce
Course Appetizer
Passive Time 2 hours
Servings
People
Ingredients
Shell on Shrimp
Roasted Pepper Dipping Sauce
Instructions
  1. Bring water, pickling spice and salt to a boil; let it simmer for 3 minutes.  
  2. Add the shrimp, cover and bring back to a boil and remove from heat.
  3. Let set for 3 minutes and drain.  Rinse in cool water.
  4. When cool, peel, leaving tail on and chill.
Rosted Pepper Dipping Sauce
  1. Puree all ingredients and chill for 2 hours. Serve with shredded lettuce and lime wedges.

Traditional Cold Shell on Shrimp

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 Traditional Cold Shell on Shrimp
Course Appetizer
Passive Time 10 minutes
Servings
People
Ingredients
Course Appetizer
Passive Time 10 minutes
Servings
People
Ingredients
Instructions
  1. Boil water with spices, salt, and lemon. Add the shrimp and stir, cover and remove from heat.
  2. Let set for 10 minutes and strain. Cover with ice and cold water to chill.
  3. Carefully remove the shell leaving the tail intact.
  4. Serve with cocktail sauce, tartar sauce, salsa, or any of your favorite flavors.
  5. This process will produce a crisp, clean texture and flavor.

Cold Poached Coho Salmon Fillets with Roasted Garlic Hummus

Coho Salmon Fillets - Flash Frozen

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 Cold Poached Coho Salmon Fillets with Roasted Garlic Hummus
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. In a medium sauté pan, boil the water, squeeze in the lemon juice, add the lemon and salt. Place the salmon fillets flesh side down and simmer covered for 4-5 minutes depending on thickness.           
  2. Remove the fish and place on a plate flesh side down and cool.  Peel off the skin and chill.
  3. Roast the garlic on a sheet pan in a 350° oven until  golden brown, 15-20 minutes. I like to roast it slow so the garlic is cooked through.  In a hotter oven, it will brown but still be raw in the middle.
  4. Put the rinsed garbanzo beans, garlic, lemon juice, salt and pepper in a food possessor and puree smooth. Slowly add the olive oil, allowing it to be absorbed by the puree. If it gets too thick add more lemon or water depending on taste.
  5. Add chopped garlic and adjust seasonings.
  6. Chill, overnight is best.
  7. Toss the shredded romaine with salt and lemon juice.  Place on 2 plates, put a mound of the hummus in the middle and drape with strips of salmon.
  8. Garnish at will.
Recipe Notes

I used a can of garbanzo beans because that is how they are sold and I would rather have left over hummus than plain beans. If you are going to soak dry beans, you can make less.

Cold Poached Coho Salmon Fillets Spinach Salad with Berries

Coho Salmon Fillets - Flash Frozen

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 Cold Poached Coho Salmon Fillets Spinach Salad with Berries
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
Course Main Dish
Cook Time 4-5 minutes
Servings
People
Ingredients
Instructions
  1. In a medium sauté pan, bring the water to a boil. Quarter the lemon and squeeze the juice into the water, then put the pieces of  lemon in with the salt.
  2. Place the salmon in the hot water flesh side down and cover. Simmer for 4-5 minutes depending on thickness of the fillet then remove from pan and place on a plate with the flesh side down.
  3. When it is cool enough, peel off the skin and chill.
  4. Put the vinegar in a blender with a pinch of salt and pepper and slowly blend in the oil. Blend in the strawberries and chill.
  5. On 2 plates, arrange the spinach, salmon, berries and carrots depending on how you like it to look. I like to cut the salmon because it is easier to eat, but some like to see the whole piece of fish. 
  6. I like to scatter the colorful items; others like to pile them around the edge of the plate. Then drizzle with the strawberry vinaigrette.

Salmon Sausage Meatballs

Coho Salmon Fillets - Flash Frozen

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 Salmon Sausage Meatballs
Course Main Dish
Servings
People
Ingredients
Course Main Dish
Servings
People
Ingredients
Instructions
  1. Cut the skin off the Salmon Fillets. 
  2. Cut into 1 inch cubes. If you have a grinder, grind it up.  You can use a food processor to “grind” it. 
  3. Use the regular blade and “pulse” the salmon until chunky smooth. 
  4. Add other ingredients.  Mix. It doesn't hurt to cook a tiny piece to see if you want to adjust the seasonings.
  5. Chill. 
  6. Form in to balls and cook the way you like:  Poach, saute or bake. 
  7. Sauce suggestions:  Sweet and sour, pesto, marinara, tartar.

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