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.

Asian Pesto

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Asian Pesto

Course Sauces

Ingredients

  • 4 c Cilantro
  • 1/2 c garlic
  • 1/2 c toasted almonds or cashews 
  • 2 Tbsp Sesame Oil
  • 1/4 c Soy Sauce

Instructions

  • Place all ingredients in a blender and puree.

Notes

Use in pasta, as a sandwich spread, mixed into a salad dressing, etc.

Pink Salmon with Snap Peas and Shitake Mushrooms

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Pink Salmon with Snap Peas and Shitake Mushrooms

Course Main Dish
Servings 2 People

Ingredients

  • 1/2 pkg Coleson's Catch Pink Salmon or 16 oz
  • 3/4 c Snap Peas
  • 1/2 c Shitake Mushrooms
  • 1 Tbsp Canola oil
  • 1/2 c Red Onion diced
  • 1/4 c Carrot grated
  • 1 tsp garlic chopped
  • 1/4 c Chicken Broth
  • 1 Tbsp Soy Sauce
  • 1 tsp Sesame Oil
  • 1/2 tsp Sesame Seeds toasted
  • Salt and Pepper

Instructions

  • Cook the salmon any style.
  • Sauté the onion until al dente.
  • Add the mushrooms and toss until tender.
  • Add the garlic and toss until cooked but not brown.
  • Add the chicken broth, snap peas, carrot, soy sauce, sesame oil and seeds - simmer until peas are bright green but still crisp.
  • Adjust seasoning if needed.

Notes

Serve salmon & snap pea mixture with rice or bulgur.

Asian-style Sautéed Napa Cabbage

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Asian-style Sautéed Napa Cabbage

Servings 2 People

Ingredients

  • 4 c shredded Napa Cabbage
  • 1 Tbsp Garlic chopped
  • 1 Tbsp Ginger grated 
  • 2 Tbsp Soy Sauce
  • 1 Tbsp Corn or Peanut Oil
  • 1 Tsp Sesame Oil
  • 1/4 c Roasted Red Bell Peppers diced
  • 1/4 c Scallion diced

Instructions

  • In a large sauté pan or wok heat the corn oil, add garlic, ginger and scallion.
  • Lightly sauté; and add cabbage and bell pepper.
  • When the cabbage is soft, add soy sauce and sesame oil and heat through.
  • Garnish with chopped peanuts and serve.

Asian-style Ginger and Garlic Prawns

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Asian-style Ginger and Garlic Prawns

Course Appetizer
Servings 2 People

Ingredients

  • 12 oz Large Head-Off Shell-On Prawns 
  • 1 Tsp. of Garlic chopped
  • 1 Tbsp. Fresh Ginger minced
  • 1 Tbsp. peanut or corn oil
  • 1/2 Cup sake rice wine
  • 2 Tbsp. Soy Sauce
  • 1 Tsp. Sesame Oil

Instructions

  • Thaw prawns under cold running water.
  • Peel and devein the prawns.
  • Quickly sauté the prawns in hot peanut or corn oil.
  • As they begin to turn pinkish white, add the ginger and garlic.
  • Before the garlic turns brown, add the sake and soy sauce.
  • Let it simmer until prawns are completely cooked.
  • Finish by drizzling the sesame oil over the prawns.

Notes

Excellent with steamed white rice.

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