Green Mountain Salmon

¼ cup maple syrup      1 T. lemon juice

2 T. soy sauce      1 tsp. Dijon mustard

½ tsp. minced garlic      1 ¼ lb. salmon fillets

2 T. thinly sliced scallions

Directions: Mix all ingredients except salmon and scallions. Reserve ¼ cup

marinade. Place salmon in shallow dish. Pour remaining sauce over salmon and

marinade in refrigerator for 30 minutes.

Place fish in greased baking dish. Bake at 400 degrees for 15 minutes, basting

occasionally until desired doneness. To serve, drizzle reserved marinade over fish;

top with scallions.

Comment:

Fish With Citrus Pesto

Fish fillets (salmon, swordfish, etc)

1 bunch fresh basil, stemmed (about 3 cups)

½ cup toasted almonds or pine nuts

1 clove garlic

½ tsp. salt

½ tsp. pepper

1 lemon, zested and juiced

1 orange, zested and juiced

½ cup extra-virgin olive oil

1 cup grated Parmesan cheese

Directions: In a food processor, blend basil, nuts, garlic, zests, juices, salt, pepper

until mixture is finely chopped. With the machine running, gradually add olive oil

until mixture is smooth and creamy. Transfer to a bowl, and still in Parmesan

cheese.

Brush sides of fish fillet with olive oil. Season with salt and pepper. Grill.

Transfer grilled fish to serving plates. Top with citrus pesto. Garnish with lemon

slices and serve.

Comment: The pesto is worth the effort. It really perks up the fish. I suspect it would be good with pasta as well.

Coconut Curry Shrimp

1 ½ lb. peeled, deveined raw shrimp

2 T. butter  

1 medium onion, finely diced

4 cloves garlic, minced

1 T. curry powder

1 can (13 ½ oz.) Coconut milk

2 T. honey

¼ tsp. Kosher salt

1 whole lime, juiced (3 T.)

12 whole basil leaves, chopped

2 cups rice, cooked according to package

Hot sauce, optional

Directions:  Heat butter in skillet.  Add shrimp and cook for 2-3 minutes, turning 

them halfway through, until fully cooked.  Remove and set aside.

Add the onion and garlic to skillet and cook for 2 minutes.  Sprinkle the curry 

powder over the onions and continue cooking 2 more minutes.  Reduce the heat to 

medium-low and pour in the coconut milk, stirring to combine.  Add honey, salt, and 

lime juice, and allow the sauce to heat up until bubbling gently.  Add shrimp into the 

sauce, tossing to coat, and allow it to simmer for 2-3 minutes or until slightly 

thickened.  Taste the sauce and add more salt, lime juice, or honey depending upon 

your taste.  Stir in the basil.  Add hot sauce (Sriracha) if desire more kick.

Serve shrimp and sauce over cooked rice.

Comment:

Shrimp Pasta

1 lb. large shrimp    

1 cup white wine

1 tsp. Salt    

3 gloves chopped garlic

1 tsp. crushed red pepper    

¼ tsp. dried oregano

3 T. olive oil    

3 T. chopped parsley

1 medium onion ~ sliced    

3 T. chopped basil

1 14 oz can diced tomatoes    

Angel Hair pasta

Directions:  Put shrimp in bowl with salt and red pepper.  Sit for 20 minutes. Heat 

oil, med/high, add shrimp and saute until cooked.  Set shrimp aside.  Add onion and 

olive oil to skillet – saute.  Add tomatoes wine, garlic and oregano.  Simmer until 

sauce thickens.  Add shrimp back in, mix all together.  Add parsley and basil.  Put 

over angel hair pasta.

Comment:  It is a little spicy, so for less spice, omit the red pepper.

Salmon Croquettes

3 T. margarine

4 T. flour

1 cup milk

1/8 tsp. pepper

½ tsp. salt

¼ tsp. garlic powder

15 ½ oz. can salmon

Small chopped onion

1-2 eggs

Cracker crumbs

Directions:  Remove bones from canned salmon or break up salmon.  Melt butter 

and then blend in flour and seasonings.  Cook on medium heat until thick and 

smooth.  Add salmon and chopped onion.  Chill mixture for an hour or so.  Form into 

balls; dip in beaten eggs and roll in cracker crumbs.  Deep fry 4-5 minutes.

Comment:  If the salmon mixture is not firm enough, add cracker or bread crumbs.  

Can also roll balls into Kellogg’s corn flake crumbs instead of cracker crumbs.  This 

is also a great way to use leftover cooked salmon fillets.