Sterling Pointe Community Cookbook 2020

Entrees - Fish
SALMON WITH HERB CRUST
Sandy Martin
SHRIMP BUTTERNUT SQUASH RISOTTO
Diane Casper
12 oz. fresh or frozen skinless
wild salmon fillets
1/3 cup chopped fresh
oregano
1/3 cup chopped fresh
cilantro
1/4 cup sliced green onion
1 clove garlic
1 Tbsp. fresh lemon juice
2 tsp. olive oil
1/4 tsp. sea salt
1/8 tsp. pepper
1 lb. large uncooked
deveined and peeled
shrimp
2 Tbsp. olive oil
1 large onion chopped
1 garlic clove chopped
1 cup risotto
4 cups vegetable broth
1 lb. chopped butternut
squash
1/4 cup heavy cream
Serves 2 to 4
1) Cut salmon into two 6 oz. pieces.
2) In food processor combine oregano, cilantro,
green onion, garlic, lemon juice, oil, salt and
pepper. Coat both sides of salmon with herb mix.
3) Place in a sauté pan and cook salmon 6 to 8
minutes (depending on taste).
4) Serve on a bed of sautéed greens.
SALMON CAKES
Betty Lipnick
4 cans salmon
4 eggs
Breadcrumbs
Onion, celery, carrots
Onion and garlic
powder or
multi-purpose seasoning
Red chili flakes
Salt and pepper
4
1) Finely chop a bunch of veggies in food processor.
This way, no need to sauté prior to mixing. “I use
onion, celery, carrots and garlic. I’ve even added
chard and kale stems and leaves!” B.L.
2) Combine chopped vegetables and breadcrumbs
with salmon.
3) Make patties. If they fall apart, add more breadcrumbs.
4) In large frying pan (cast iron works best), fry each
side until brown. “I use avocado or olive oil.”
5) Make quick tartar sauce with chopped pickles,
capers, mayo and juice of 1/2 lemon.
1) Sprinkle shrimp with salt and sauté in pan with
olive oil until turns pink. Remove from pan.
2) Add second Tbsp. olive oil, garlic and onion and
sauté until onion is translucent.
3) Add rice and stir for about 1 minute; add vegetable
broth, bring to boil, then add butternut
squash.
4) Turn heat down and simmer until rice is tender,
stirring often, about 15 minutes.
5) After rice is tender, stir in shrimp and heavy cream.
SHRIMP SCAMPI WITH PASTA
Merle Brenner (from Tyler Florence, FoodNetwork.com)
1 16 oz. package linguine
4 Tbsp. butter (divided)
4 Tbsp. extra virgin olive
oil (divided)
2 shallots, finely diced
2 cloves garlic, minced
Pinch red pepper flakes
(optional)
4
1 lb. shrimp peeled and
deveined
1 pinch kosher salt
1 pinch freshly ground
pepper
1/2 cup dry white wine
Juice of 1 lemon
1/4 cup fresh parsley
leaves (finely chopped)
1) Bring large pot of salted water to boil; cook linguine
until nearly tender, 6 to 8 minutes. Drain.
2) Melt 2 Tbsp. butter with 2 Tbsp. olive oil in large
skillet over medium heat. Cook and stir shallots,
garlic, red pepper flakes until shallots are translucent,
3 to 4 minutes.
3) Season shrimp with salt and pepper; add to skillet
and cook until pink, stirring occasionally, 2 to 3
minutes. Remove shrimp and keep warm.
4) Pour white wine and lemon juice into skillet and
bring to boil while scraping the brown bits off the
bottom with a wooden spoon.
5) Melt 2 Tbsp. butter, stir in 2 Tbsp. olive oil. Bring
to simmer. Toss linguine, shrimp and parsley in
butter mixture until coated. Season with salt and
pepper and drizzle with 1 tsp. olive oil.
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