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 Fillet with Tangerine and Pomegranate

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon Fillet with Tangerine and Pomegranate

Cook Time 6 minutes
Total Time 6 minutes
Servings 2 People

Ingredients

  • 12 oz pkg Coleson’s Catch Salmon Fillet
  • 3/4 c Tangerine segments
  • 1 tsp Tangerine zest
  • 1/2 c Pomegranate Seeds
  • 1 1/4 c Red Onion diced
  • 1/2 c White Wine
  • 1/2 c Chicken Broth
  • 1 Tbsp Mint chopped
  • Salt and Pepper

Instructions

  • Simmer onions in the wine until the wine is almost gone.
  • Add chicken broth, bring to a boil.
  • Add the salmon and simmer covered until the salmon is half done, 3 minutes or so.
  • Add the other ingredients and cover for another 3 minutes.
  • If it seems dry add more broth.
  • Adjust seasonings.

Notes

Serving Suggestions: Rice, bulgur, salad or fresh vegetable such as broccoli.

Salmon with Tri-color Asparagus

Coho Salmon Fillets - Flash Frozen

Coho Salmon Fillets - Flash Frozen
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Salmon with Tri-color Asparagus

Cook Time 10 minutes
Total Time 10 minutes
Servings 2 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

Coho Salmon Fillets - Flash Frozen
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Salmon with Fiddlehead Ferns and Morels

Servings 2 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 Spicy Peanut Sauce

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Mahi-Mahi with Spicy Peanut Sauce

Servings 2 People

Ingredients

  • 1 pkg Coleson’s Catch Mahi-Mahi Fillets
  • 3/4 c Chicken Stock
  • 1/2 c roasted salted peanuts finely chopped
  • 1/2 c Onion diced
  • 2 Tbsp catsup
  • 1/2 tsp crushed red chilies 
  • 1 Tbsp Cornstarch
  • Salt and Pepper to taste

Instructions

  • Cook Mahi-Mahi as desired and top with Spicy Peanut Sauce. 

Notes

Sauce preparation: In saucepan, simmer chicken stock, peanuts, onion, catsup, and red chilies for 10 minutes. Add cornstarch, blended with approximately 2 tbsp. cool water to thicken. Salt and pepper to taste.

Potato-Crusted Mahi-Mahi

Packaged Mahi-Mahi Fillets - Flash Frozen

Packaged Mahi-Mahi Fillets - Flash Frozen
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Potato-Crusted Mahi-Mahi

Servings 2 People

Ingredients

  • 12 oz Coleson’s Catch Mahi-Mahi Fillets
  • 2 large peeled boiling potatoes white or red
  • 4 Tbsp. Flour
  • 1/4 tsp. Salt and Pepper

Instructions

  • Grate the potatoes and squeeze out excess water and toss in flour.
  • Sprinkle fish fillet with salt and pepper and top with a layer of potato mixture. Press it to secure to fish.
  • Heat a saute pan and pour in 1/2" of oil.
  • Place fillets potato side down and saute until very brown and crispy.
  • Turn fish and finish cooking in a 350F oven.
  • The thickness of the fish will determine how long it will take to cook, approximately 7 minutes per inch.

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