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.

Balsamic Vinegar and Fig Compote for Salmon

Coho Salmon Fillets - Flash Frozen
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Balsamic Vinegar and Fig Compote for Salmon

Ingredients

  • 1 small red onion diced
  • 1 c sugar
  • 1/2 c balsamic vinegar
  • 1 Tbsp grated ginger
  • 2 c sliced firm figs
  • 1/2 c goat cheese

Instructions

  • In a heavy saucepan, dissolve the sugar in the vinegar, then add onions and ginger.
  • Simmer over a low heat until it turns into syrup.
  • Add the figs and continue to cook until it is thick again.
  • Serve warm over salmon and sprinkle with goat cheese.

Notes

Chill any remaining fig mixture and use as a chutney.

Salmon Wrap

Salmon Wrap Cooking

Coho Salmon Fillets - Flash Frozen
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Salmon Wrap

Servings 2 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.

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.

Salmon Steaks with Caramelized Onions

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Caramelized Onions

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 2 c Yellow Onion sliced
  • 1/4 c Butter
  • 1/2 c Chicken Broth
  • 1/4 c dry sherry
  • 1/4 tsp Whole Leaf Dry Thyme 
  • 1 Dried Bay Leaf
  • Salt and Pepper
  • 2 Tbsp Parsley chopped

Instructions

  • In a sauté pan, melt the butter.
  • Add onions and sauté until brown, stirring often.
  • Add sherry, chicken broth, thyme, bay leaf and pepper.
  • Simmer until almost all the liquid is gone. 
  • Cook salmon any style.
  • Top with onions and parsley. 
  • Side dish suggestion: baked or scalloped potatoes and a fresh vegetables or salad.

Salmon Steaks with Brussel Sprouts and Mushrooms

Wild Salmon Steaks - Bagged

Coho Salmon Fillets - Flash Frozen
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Salmon Steaks with Brussel Sprouts and Mushrooms

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Salmon Steaks
  • 1 c Brussel Sprouts quartered & blanched
  • 1/2 c Yellow Onion diced
  • 2 Tbsp Butter
  • 1 c Mushrooms quartered - I recommend Crimini
  • 1/4 c Chicken Stock
  • 1 Tbsp balsamic vinegar
  • Salt and Pepper
  • 1/4 c Parmesan cheese shredded

Instructions

  • Sauté onions in the butter until they are golden brown.
  • Add mushrooms and sauté until golden, as well.
  • Add chicken broth, vinegar, salt and pepper. Bring to a boil.
  • Add the brussel sprouts, heat through.
  • Take off heat and toss in Parmesan cheese.
  • Cook the salmon any way- over open flame is nice. 

Notes

Side dish suggestion would be sliced ripe tomatoes.

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.

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