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.

Salmon and Butternut Squash Chowder

Coho Salmon Fillets - Flash Frozen
Print

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.

Poached Salmon with Pomegranate Juice

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Poached Salmon with Pomegranate Juice

Cook Time 5 minutes
Total Time 5 minutes
Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Salmon Fillets
  • 1/2 c pomegranate juice
  • 1/4 c water
  • 1 Tbsp Lemon Zest grated
  • 1/4 tsp Ground Allspice
  • 1/4 c Onion diced
  • Salt and Pepper

Instructions

  • In a sauté pan, bring all ingredients, except the salmon, to a boil.
  • Then add the salmon and simmer covered for 5-7 minutes.
  • Serve hot with a salad or rice with lemon. Or serve cold in a salad or sandwich.

Coho Salmon with Stone Ground Mustard and Pears

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon With Stone Ground Mustard And Pears

Servings 2 People

Ingredients

  • 12 oz pkg Coleson's Catch Coho Salmon
  • 1 c Onion diced
  • 1/3 c Chicken Broth
  • 1 Tbsp Stone Ground Mustard
  • 1/2 c Firm Pear diced
  • 1 Tbsp Honey
  • 2 Tbsp raisins
  • Black Pepper
  • Plain oil

Instructions

  • Sauté the onion in a bit of oil until tender.
  • Add all other non-fish ingredients and simmer until pear is tender and raisins are plump.
  • Poach the salmon (or cook as desired).

Notes

Serve with any grain.

Coho Salmon With Caramelized Onions

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon With Caramelized Onions

Servings 2 People

Ingredients

  • 12 oz pkg package Coleson's Catch Coho Salmon
  • 3 c Red Onion thinly sliced
  • Salt and Pepper
  • 1/2 c dry sherry
  • Pinch of thyme
  • 3 Tbsp of butter

Instructions

  • Dust the seasoned salmon with flour.
  • Sauté until golden brown and set aside. (I like to remove the skin before cooking.)
  • In a large sauté pan, caramelize the onions, cook and reduce until liquid is almost gone.
  • Serve over Coho.

Notes

Side dishes could be sweet potato or grain.

Coho Salmon with California Kimchi

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
Print

Coho Salmon with California Kimchi

Ingredients

  • 4-6 weeks before you want to use the kimchi you do this:
  • 1 head Cabbage cut in half inch dice
  • 1 Green and Red Bell Pepper cut into half inch dice
  • 2 Carrots sliced thinly
  • 2 Red Onion diced
  • 1 tsp Crushed Chilies or a favorite pepper for heat
  • 1 gal water
  • 1 Tbsp Salt
  • Ceramic crock or food service plastic vessel

Instructions

  • Fill crock with chopped product. Combine water and salt and dissolve.
  • Pour over vegetables. Place an inverted plate into liquid with an inch of water over the plate.
  • Place an oversized piece of plastic wrap over the top. Place a glass weight on the plate over the plastic to keep the plate submerged.
  • Set on counter or shelf for about 4-6 weeks depending on how fermented you want it. I do 6 weeks.
  • Check weekly to see if a white film has formed. If so, skim off white film and replace the plastic cover. I have read that there can be other films to form but I have not had this happen. 
  • When Kimchi is ready, poach the salmon in water with a squeeze of lemon.
  • Place poached salmon on a platter & top with the Kimchi.
  • Serve with a salad or rice.

Notes

I have done Brussels sprouts and raw small cucumbers with dill and onion. They make the crunchiest "pickles" you have ever had. No cooking!

Contact Us

Like Us On Facebook
877-COLESON