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.

Salmon, Sweet Potato And Corn Stew

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon, Sweet Potato And Corn Stew

Servings 2 People

Ingredients

  • 1 pkg. Coleson’s Catch Salmon Fillets diced
  • 1/2 c. Onion diced
  • 1/2 c. Celery diced
  • 1 Tbsp. Oil
  • 1 c. Sweet Potato peeled and diced
  • 1/2 c. kernel corn
  • 4 c. Chicken Stock
  • 3 bay leaves
  • 1 tsp. Thyme
  • 1/2 c. Red Bell Pepper diced
  • 2 Tbsp. Cornstarch

Instructions

  • Sauté the onion and celery in the oil, add chicken stock, sweet potato, red bell pepper, bay leaves and thyme.
  • Bring to a boil and simmer until the potatoes are tender.
  • Add the salmon and simmer until cooked through.
  • Add a bit of water to the cornstarch and thicken.
  • Adjust salt and pepper to taste.

Notes

For a richer stew use, 2 cups of chicken stock to simmer the vegetables and use half and half or heavy cream as the remainder of the liquid, adding it after the potatoes are cooked.

Goat Cheese And Poppy Seed Salmon

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Goat Cheese And Poppy Seed Salmon

Servings 4 People

Ingredients

  • 6-8 Oz Each 4 Coleson's Catch Salmon Fillets  
  • 1/2 c. White Wine
  • 1/4 c. Red Onion finely Diced 
  • 3/4 c. Heavy Cream 2 Tbsp. Poppy Seeds toasted (see note) 
  • 1/4 c. goat cheese
  • 1/4 c. cream cheese
  • Spinach Fettuccine

Instructions

  • Broil, bake, saute, or poach salmon as desired.

Notes

Serving Suggestions:
To prepare sauce: In a saucepan, simmer the wine and onion until the wine is almost gone. Add cream and poppy seeds. Simmer and let cream reduce until the thickness of sauce is to your taste. Melt cheese and cream cheese into the sauce.
Additional Comments:
Poppy Seeds can be found in the spice section of grocery stores; If desired, finely ground toasted pecans can be substituted.

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 Salad

Coho Salmon Fillets - Flash Frozen
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Salmon Salad

Servings 4 People

Ingredients

  • 2 pkg Coleson’s Catch Salmon Fillets 1 1/2 Lbs. total
  • Baby field lettuces
  • 36 red grapefruit segments
  • 42 red grapes
  • 1/2 c pecan pieces toasted
  • 1 Red Onion sliced
  • 2/3 c goat cheese
  • 8 lemon wedges
  • Honey Vinaigrette

Instructions

  • Cold Version
  • Broil, poach or sear the salmon.
  • Chill, then cut into strips.
  • Assemble the salad starting with the lettuce.
  • Serve the dressing on the side or on top.
  • Hot Version
  • Broil, poach or sear the salmon and slice.
  • Heat the dressing with the sliced onion.
  • Assemble the salad starting with the lettuce add the toppings finishing with the warm salmon, hot dressing and goat cheese.

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