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.

Coho Salmon with Wilted Field Greens

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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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.

Salmon Fillet with Corn on the Cob and Sweet Potatoes

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Fillet with Corn on the Cob and Sweet Potatoes

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Salmon Fillets
  • 2 ears corn
  • 1-2 Sweet Potatoes
  • 1/4 lb salted butter softened
  • 1 Tbsp Shallots Minced
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Parsley Chopped
  • 1/4 tsp Black Pepper
  • 1 tsp Worcestershire sauce

Instructions

  • Mix the butter with shallots, lemon juice, parsley, black pepper and Worcestershire sauce.
  • Make into a log by rolling into plastic wrap.
  • Chill and slice to use over the potatoes, corn and fish. You can also just spoon onto the potatoes, corn and salmon.
  • I cook the sweet potatoes in the microwave oven for 5-7 minutes and finish them in the coals.
  • The sweet potatoes can be cooked in the coals "as is" or wrapped in foil.
  • I think everyone should see one done directly on the coals, just to see, but most people aren't that interested.
  • They can be finished on the grill, either in or out of foil.
  • To cook the corn you can peel back the leaves and pull out the silk, wrap them back up and cook the over the grill or you can cook the corn in the coal, as is.
  • If that is a little too rustic for your taste, you can wrap them in foil.
  • Cook the salmon only after the potatoes and corn are done. I use the butter on everything.

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.

Salmon with Fiddlehead Ferns and Morels

Coho Salmon Fillets - Flash Frozen

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

Servings 2 People

Ingredients

  • 2 pcs Coleson’s Catch Salmon Fillets thawed
  • 1/2 c Morel Mushroom
  • 1/2 c Fiddlehead Ferns
  • 2 Tbsp Shallots diced
  • 2 Tbsp Butter
  • 1 /4 tsp Thyme
  • 1/4 tsp Allspice
  • 1/4 c Heavy Cream
  • Salt and Pepper

Instructions

  • Soak the morels in salted water for about 20 minutes; drain & rinse in plain water.
  • Cut the morels in half to check for insects and pat dry.
  • Melt butter in a large sauté pan; cook until it starts to brown.
  • Add morels and cook until they start to brown.
  • Add shallots, Fiddlehead ferns and seasonings. When the Fiddlehead ferns are tender; add cream and reduce to desired thickness.
  • Cook the salmon to your desire (I poach it). Top with mixture.

Mahi-Mahi With Blackberry-Pinot Noir Sauce

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi With Blackberry-Pinot Noir Sauce

Servings 4 People

Ingredients

  • 2 c. fish stock
  • 2 c. Pinot Noir or dry red wine
  • 2 Shallots minced
  • 2 Tbsp. fresh lemon thyme minced
  • 1/2 c. unsalted butter chilled and cut into 1/2" cubes
  • 4 doz. blackberries about 2 cups
  • 4 Coleson’s Catch Mahi-Mahi Fillets boned

Instructions

  • Combine the fish stock, wine, shallots, garlic, and thyme in a medium saucepan.
  • Bring the mixture to a boil and cook over high heat until reduced to a syrup-like consistency, about 12 minutes.
  • Remove the pan from the heat and slowly whisk in the butter, bit by bit.
  • Add the blackberries and heat the sauce through over low heat. Set aside and keep warm.
  • Steam the Mahi-Mahi fillets in a covered steamer over medium heat for 5 to 6 minutes (depending on thickness), until the Mahi-Mahi is firm and barely opaque in the center. 

Notes

Spoon some of the blackberry sauce onto each plate and place a Mahi-Mahi fillet alongside the sauce.

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