Name: Coho Salmon Fillets with Asparagus and Strawberries
Total time: 5 min
Yield: 2 People
Ingredients: 1 pkg Coleson’s Catch Coho Samon Fillets (thawed); ¼ c Dry White Vermouth; ¼ c Chicken Broth; 1 tbsp Tarragon (chopped); 12 Asparagus spears; 3 in Large Strawberries (slicedcircles)

Coho Salmon Fillets with Asparagus and Strawberries

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Coho Salmon Fillets with Asparagus and Strawberries

Course

Main Dish

Cook Time

5-8 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Coho Samon Fillets thawed
¼ c Dry White Vermouth
¼ c Chicken Broth
1 tbsp Tarragon chopped
12 Asparagus spears
3 in Large Strawberries slicedcircles

Course

Main Dish

Cook Time

5-8 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Coho Samon Fillets thawed
¼ c Dry White Vermouth
¼ c Chicken Broth
1 tbsp Tarragon chopped
12 Asparagus spears
3 in Large Strawberries slicedcircles

Instructions

In a sauté pan, bring the vermouth, broth, and tarragon to a boil.
Place the salmon in pan meat-down with the asparagus and cover. Simmer for 5-8 minutes depending on the thickness of the salmon.
Remove the skin from the salmon and place on a plate and criss-cross the asparagus spears on top and garnish with the strawberries.
Pour the poaching liquid over the top.

Coho Salmon Fillets with Mustard Greens

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Coho Salmon Fillets with Mustard Greens

Course

Main Dish

Cook Time

5-8 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Coho Salmon Fillets thawed
2/3 c Orange Juice
1 tbsp Shallots diced
1 tbsp Mint chopped
2 c Mustard Greens chopped
¼ c Sour Cream
Salt and Pepper

Course

Main Dish

Cook Time

5-8 minutes

Servings

People

Ingredients

1 pkg Coleson’s Catch Coho Salmon Fillets thawed
2/3 c Orange Juice
1 tbsp Shallots diced
1 tbsp Mint chopped
2 c Mustard Greens chopped
¼ c Sour Cream
Salt and Pepper

Instructions

In a sauté pan, bring the orange juice and shallots to a boil.
Place the salmon in pan meat-side down.
Add mint and greens on top and season with salt and pepper. Cover and simmer for 5-8 minutes depending on the thickness of the salmon.
When cooked, remove the skin from the salmon and serve on a bed of greens and top with a dollop of sour cream.

Salmon Wrap

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Salmon Wrap

Servings

People

Ingredients

1 c cooked Coleson's Catch Salmon Fillets
1 c goat cheese
1/2 c finely diced red onion
2 Tbsp toasted poppy seeds
1/4 c Lemon Juice
2 Tbsp chopped dill
Salt and Pepper
Sprouts
Tomatoes Diced
4 Green tortillas spinach

Servings

People

Ingredients

1 c cooked Coleson's Catch Salmon Fillets
1 c goat cheese
1/2 c finely diced red onion
2 Tbsp toasted poppy seeds
1/4 c Lemon Juice
2 Tbsp chopped dill
Salt and Pepper
Sprouts
Tomatoes Diced
4 Green tortillas spinach

Instructions

Mix the ingredients (except goat cheese) in a processor or a mixer.

Recipe Notes

Thinly spread over the whole tortilla, and then add a layer of shredded lettuce or sprouts, and diced tomatoes. Then you roll it up really tight and cover it with a damp towel for a few hours. Slice the salmon wrap right before serving.

Wondering what the best salmon you can use for this recipe is? Coleson's Catch Salmon Fillets are the best of the best.

Gravlox

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Gravlox

Servings

People

Ingredients

2 pkgs Coleson’s Catch Salmon Fillets
1/4 cup Salt
1/2 cup Sugar
1 bunch fresh dill chopped
2 tsp. white pepper
Sauce:
5 Tbsp Oil
2 Tbsp Champagne Vinegar
2 Tbsp Sugar
2/3 tsp Salt
5 Tbsp Dijon mustard
5 Tbsp Minced Fresh Dill

Servings

People

Ingredients

2 pkgs Coleson’s Catch Salmon Fillets
1/4 cup Salt
1/2 cup Sugar
1 bunch fresh dill chopped
2 tsp. white pepper
Sauce:
5 Tbsp Oil
2 Tbsp Champagne Vinegar
2 Tbsp Sugar
2/3 tsp Salt
5 Tbsp Dijon mustard
5 Tbsp Minced Fresh Dill

Instructions

Mix salt, sugar, and pepper.
Place half the salmon, skin side down, in a glass or stainless steel pan and sprinkle half the mixture over the flesh of the salmon.
Spread the dill over the salmon.
Sprinkle the other half of the mixture over the remaining salmon flesh, and quickly flip it over top of the salmon in the dish.
The skin side should be up, the two flesh sides together.
If the pieces do not match in shape, place the thick side against the thin side.
Cover the fish with a piece of plastic and then foil.
Place a light weight, such as a cutting board, on top and refrigerate.
The salmon will release liquid during the next 48 hours; drain off.
Turn the salmon twice a day.

Recipe Notes

To serve, cut into thin slices and cut off the skin (like lox). Serve with the sauce. Make the sauce by blending all ingredients except dill. Stir in the dill.

Additional Comments: Gravlox will keep for two weeks.

Salmon Fillets with Balsamic Vinegar Marinade

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Salmon Fillets with Balsamic Vinegar Marinade

Prep Time

2-3 hours

Cook Time

15 minutes

Servings

People

Ingredients

Prep Time

2-3 hours

Cook Time

15 minutes

Servings

People

Ingredients

Instructions

Mix all ingredients. Marinate salmon for 2-3 hours.
Bake for 15 minutes at 350°.

Coho Salmon Fillets with Asparagus and Strawberries

Coho Salmon Fillets with Mustard Greens

Salmon Wrap

Gravlox

Salmon Fillets with Balsamic Vinegar Marinade

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