Spring Archives - Page 14 of 21 - Coleson Foods, Inc.

Salmon with Tri-color Asparagus

Coho Salmon Fillets - Flash Frozen

Salmon with Tri-color Asparagus

Cook Time 10

Total Time 10

Servings People

Ingredients

2 pcs Coleson’s Catch Salmon Fillets thawed
4 spears ea Purple Green and White asparagus
1/2 c Red Onion diced
1 Tbsp olive oil
1/2 c Oyster Mushrooms
2 tsp garlic chopped
Fresh Basil and Oregano a pinch
Salt and Pepper to taste

Instructions

Toss all ingredients together except salmon; spread out evenly on a sheet pan.
Bake at 400° for 10 minutes or more, depending on how crisp you want the asparagus.
Cook the salmon, any style - I roast it with the other ingredients.

Salmon with Fiddlehead Ferns and Morels

Coho Salmon Fillets - Flash Frozen

Salmon with Fiddlehead Ferns and Morels

Servings People

Ingredients

2 pcs Coleson’s Catch Salmon Fillets thawed
1/2 c Morel Mushroom
1/2 c Fiddlehead Ferns
2 Tbsp Shallots diced
2 Tbsp Butter
1 /4 tsp Thyme
1/4 tsp Allspice
1/4 c Heavy Cream
Salt and Pepper

Instructions

Soak the morels in salted water for about 20 minutes; drain & rinse in plain water.
Cut the morels in half to check for insects and pat dry.
Melt butter in a large sauté pan; cook until it starts to brown.
Add morels and cook until they start to brown.
Add shallots, Fiddlehead ferns and seasonings. When the Fiddlehead ferns are tender; add cream and reduce to desired thickness.
Cook the salmon to your desire (I poach it). Top with mixture.

Mahi-Mahi with Lemon Cucumber Cream

Packaged Mahi-Mahi Fillets - Flash Frozen

Mahi-Mahi with Lemon Cucumber Cream

Servings People

Ingredients

12 oz pkg Coleson’s Catch Mahi-Mahi Fillets skin removed
1 c Flour
1/2 c Onion
1 Tbsp Butter
3/4 c Half and half
1 tsp concentrated chicken stock available at the store in a bottle or you can make by using bouillon cubes and very little water
1 Tbsp raw roux clarified butter mixed with flour
1/2 c diced peeled and seeded cucumber
1 tsp Lemon Zest
1 Tbsp chopped parsley

Instructions

Sauté the onion in the oil.
Add the half and half and chicken stock.
Bring to a boil and add roux.
Whisk over medium heat until thickened and smooth.
Add the cucumber, lemon and parsley and return to a boil.
Sprinkle both sides of the Mahi-Mahi and dust with flour.
Sauté in butter to a golden brown and top with sauce.

Beer-Soused Mahi-Mahi

Packaged Mahi-Mahi Fillets - Flash Frozen

Beer-Soused Mahi-Mahi

Servings People

Ingredients

1 pk Coleson’s Catch Mahi-Mahi Fillets skinned and sliced into strips, seasoned with salt and pepper
16 oz Beer
1 Yellow Onion sliced
1/2 tsp Thyme

Instructions

In a saucepan simmer the beer, thyme and onion until reduced by half add the Mahi-Mahi and simmer for 3 minutes and remove Mahi-Mahi and set aside.
Reduce the beer sauce to about 1/2 cup in liquid.
Pour sauce reduction over the Mahi-Mahi and serve.

Aquavit Marinated Mahi-Mahi with Pine Nuts and Brown Butter

Packaged Mahi-Mahi Fillets - Flash Frozen

Aquavit Marinated Mahi-Mahi with Pine Nuts and Brown Butter

Servings People

Ingredients

1 pkg Coleson’s Catch Mahi-Mahi Fillets skinless
1/2 c Aquavit
Salt and Pepper
1/2 lb salted butter
1/2 c pine nuts toasted

Instructions

Marinate the Mahi-Mahi in the Aquavit, salt and pepper for 2 hours.
Dust the Mahi-Mahi with flour and saute in hot oil or butter until golden brown and cooked.
In a saucepan melt the butter and whisk over high heat until golden brown.
Sprinkle the pine nuts over the fish and top with brown butter.
Sprinkle with chopped parsley.
The great flavor is in the sediment of the butter--don't leave it in the pan.

Notes

Serve with lemon.