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 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.

Cold Poached Salmon with Asian Shredded Lettuce

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cold Poached Salmon with Asian Shredded Lettuce

Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Salmon Fillets
  • Poach the salmon in:
  • 1/2 cup Chicken Stock
  • 1 tsp. chopped garlic
  • 1 tsp. chopped fresh ginger
  • 1 tsp. Sesame Oil
  • 1 Tbsp. Soy Sauce
  • Lettuce mixture:
  • 3 cups finely shredded Romaine lettuce
  • 1 Tbsp. Soy Sauce
  • 1 Tbsp. Sesame Oil
  • 1/2 tsp. crushed chilies

Instructions

  • Simmer salmon in the ingredients for 15-20 minutes until it begins to flake.
  • Take the salmon out of the pan and let it chill in the refrigerator.
  • Continue to simmer the liquid, thicken with cornstarch and then chill.
  • To assemble: Place lettuce mixture on a plate and put salmon on top. Serve the sauce on the side or pour over the salmon.

Coho Salmon Cooked in Foil with Soy Sauce and Sesame Oil

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Coho Salmon Cooked in Foil with Soy Sauce and Sesame Oil

Cook Time 15 minutes
Total Time 15 minutes
Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Coho Salmon Fillets
  • 2 Tbsp Soy Sauce
  • 2 Tbsp grated fresh ginger
  • 2 tsp chopped garlic
  • 1 tsp Sesame Oil
  • 2 tsp Toasted sesame seeds
  • 1/4 c sliced green onion
  • 1/4 c Sake or Dry White Wine
  • Black Pepper

Instructions

  • Brush foil with a little sesame oil.
  • Place salmon skin side down on the foil and top with all the other ingredients with green onion being last.
  • Wrap so the seam is on top.
  • Cook over an open flame, 15 minutes or so depending on heat source.
  • Serve with Bulgur.

Jerk Mahi-Mahi Salad

Packaged Mahi-Mahi Fillets - Flash Frozen
Packaged Mahi-Mahi Fillets - Flash Frozen
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Jerk Mahi-Mahi Salad

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets
  • Jerk Marinade:
  • 2 Tbsp Fresh Ginger Grated
  • 2 Tbsp Green Onions Minced
  • 2 Tbsp red bell peppers Minced
  • 1/2 tsp Allspice
  • 1/2 tsp crushed chili flakes or Jalapenos or your favorite Pepper
  • 2 Tbsp Coconut Milk
  • 2 Tbsp Worcestershire
  • 2 Tbsp Soy Sauce
  • 1/2 tsp Thyme
  • Salt and Pepper to taste
  • Jerk Dressing:
  • 2 Tbsp Lime Juice
  • 1/2 c Coconut Milk
  • 1/4 c Coconut Butter
  • Salad:
  • romaine lettuce
  • 3/4 c Red Bell Pepper Diced
  • 3/4 c Cucumber Diced
  • 1 c Tomatoes
  • 3/4 c Carrot Grated
  • 3/4 c Yellow Squash Diced

Instructions

  • Mix all Jerk Marinade ingredients and marinate fish with or without skin.
  • After marinating, grill the fish.
  • Mix all Jerk Dressing ingredients in a jar. Shake well before using.

Jamaican Jerk Mahi-Mahi

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Jamaican Jerk Mahi-Mahi

Servings 2 People

Ingredients

  • 1 pkg Coleson's Catch Mahi-Mahi
  • 2 Tbsp grated ginger
  • 2 Tbsp Soy Sauce
  • 2 Tbsp Worcestershire sauce
  • 2 Tbsp Green Onion Chopped
  • 1/2 tsp Ground Allspice
  • 1/4 c Chicken Broth
  • 1/2 habanero pepper Chopped
  • Salt and Pepper

Instructions

  • To make the marinade, mix all the ingredients except the Mahi-Mahi.
  • The marinade can be made in a blender, food processor or chopped by hand. Of course you can make it hotter if you like spicy.
  • A bit of the marinade can be set aside and used as a kind of salsa on the fish. 
  • Cook the fish over a natural wood flame and add whole allspice berries to the flame to add more flavor.

Notes

The marinade used on the fish can be boiled and used as a sauce. There are many ways to cook this dish - some people simmer or bake the fish in the marinade but then you lose the benefit of cooking over an open flame.  In Jamaica they use the wood from the pimento tree which grows the pimento berries, marketed as allspice berries.
Additional Comments: The following is an opinion. Travelers' tip: Best jerk pork ever is at the Pork Pit in Montego Bay.

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