Fished from Alaska’s natural, pristine environment, Wild Coho Salmon Fillets capture their superior flavor, color and texture from the cold, clean waters of the North Pacific. Wild Coho Salmon’s rich, distinctive flavor is revealed in the moistness of its firm, pink, flesh. A favorite among many due to its tender texture and moderately bold taste, Wild Coho Salmon is a smart and healthy protein alternative. Try our Salmon Wrap Recipe, it’s one of our favorites!
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 Large Strawberries, sliced in circles
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.
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
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.
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
4 Green (spinach) tortillas
Mix the ingredients (except goat cheese) in a processor or a mixer.
Salmon Wrap Serving Suggestions:
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.
2 pkgs Coleson’s Catch Salmon Fillets
1/4 cup salt
1/2 cup sugar
1 bunch fresh dill, chopped
2 tsp. white pepper
5 Tbsp oil
2 Tbsp champagne vinegar
2 Tbsp sugar
2/3 tsp salt
5 Tbsp Dijon mustard
5 Tbsp minced fresh dill
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.
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.
Gravlox will keep for two weeks.