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.

Gravlox

Coho Salmon Fillets - Flash Frozen
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Gravlox

Servings 4 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.

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.

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.

Cajun Salmon Chowder

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Cajun Salmon Chowder

Servings 2 People

Ingredients

  • 12 Oz. pkg Coleson’s Catch Salmon Fillets
  • Cajun seasoning*
  • 2 Tbsp Vegetable oil
  • 1/2 c White Wine
  • 1 c Chicken Broth
  • 1/2 c Onion diced
  • 1/2 c Celery diced
  • 1 Tbsp chopped garlic
  • 1/2 tsp Thyme
  • 3 c Half and half
  • 1 c cooked diced potato
  • 1/4 c Melted butter
  • 1/3 c Flour

Instructions

  • Dust the salmon fillets with Cajun seasoning and sauté in hot oil.
  • When cool, dice it up and set aside.
  • Mix the melted butter and flour together to make a smooth paste, making a "raw roux".
  • In a saucepan, simmer the onion, celery, garlic and thyme in the wine and broth until the onion is tender.
  • Add half and half and bring to a simmer.
  • Whisk in the roux and whisk until smooth and slightly thick.
  • Add the cooked potatoes and salmon.
  • Simmer for 3 minutes and taste.
  • If you want it spicier add Cajun seasoning to the chowder.

Notes

If you make this a second time and do like it spicier, add some Cajun seasoning into the initial simmering of the wine, broth and seasonings.

Salmon and Butternut Squash Chowder

Coho Salmon Fillets - Flash Frozen
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Salmon and Butternut Squash Chowder

Servings 2 People

Ingredients

  • 1 lb Coleson’s Catch Salmon Fillets skinned diced
  • 1/2 c Yellow Onion diced
  • 1/2 c celery root diced
  • 1 c diced par boiled butternut squash
  • 1/2 c dry sherry
  • 1/2 tsp Thyme
  • 1 c Chicken Broth
  • 4 c Milk
  • Salt and Pepper

Instructions

  • Boil the onion, celery root, sherry, thyme and chicken broth until the celery root is tender.
  • Add the milk and scald.
  • Thicken with roux (equal parts butter and flour), add salmon and squash.
  • Bring to a boil and adjust seasonings.

Notes

Try substituting pumpkin instead of butternut squash.

Mahi-Mahi With Blackberry-Pinot Noir Sauce

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi With Blackberry-Pinot Noir Sauce

Servings 4 People

Ingredients

  • 2 c. fish stock
  • 2 c. Pinot Noir or dry red wine
  • 2 Shallots minced
  • 2 Tbsp. fresh lemon thyme minced
  • 1/2 c. unsalted butter chilled and cut into 1/2" cubes
  • 4 doz. blackberries about 2 cups
  • 4 Coleson’s Catch Mahi-Mahi Fillets boned

Instructions

  • Combine the fish stock, wine, shallots, garlic, and thyme in a medium saucepan.
  • Bring the mixture to a boil and cook over high heat until reduced to a syrup-like consistency, about 12 minutes.
  • Remove the pan from the heat and slowly whisk in the butter, bit by bit.
  • Add the blackberries and heat the sauce through over low heat. Set aside and keep warm.
  • Steam the Mahi-Mahi fillets in a covered steamer over medium heat for 5 to 6 minutes (depending on thickness), until the Mahi-Mahi is firm and barely opaque in the center. 

Notes

Spoon some of the blackberry sauce onto each plate and place a Mahi-Mahi fillet alongside the sauce.

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