I hope that everyone had a wonderful Valentine's Day-- even if you're single, it's a share time to "share the love". Mine was very low-key because my husband was feeling tired, and a little under the weather. Since we live in a world famous tourist spot-- Monterey, California-- we have the AT&T Pebble Beach Golf Tournament happening this very weekend. That means that every restaurant in town is packed with golf enthusiasts, celebrity seeking tourists, vacationers on President's Day weekend and Lover's who are wanting to enjoy the beautiful area that I call home. That also means that there is no way you'll get me to even try dining at my favorite restaurants!
My Valentine was happy for me to cook something special for him. His stomach has been a little "iffy"-- to play it safe, I opted to make fresh salmon. I seriously wanted to make a pan sauce, for the salmon, with shallots, white wine, chicken stock and fresh lemon... but I decided to keep it simple. My method of searing and roasting salmon is foolproof-- it never turns out overcooked or dry...thank you Barefoot Contessa!
I also made a clever, but simple, vegetable side dish from Proud Italian Cook
...and I made Pioneer Woman's "Crash Potatoes" (and also posted on Stacy Snacks blog).
(These potatoes are unbaked... but after 20 minutes sat 425F, they were amazing!)
The dinner was on the table in 30 minutes! It was simple and delicious-- and romantic, because my son was at a friend's house. It was just the two of us, and that's exactly what I needed. (Plus, my husband did the dishes and that was his gift to me)
What was for dessert? Well, it was Valentine's Day-- and I can't post that recipe! Besides, we're still enjoying the chocolate cake that I made on Thursday!
So, um (blushing a bit), on to sharing the recipes. I will post the potato recipe, because it's a side dish that I love as much as my roasted fingerling potatoes.
First, the salmon--
(I buy fresh salmon, locally caught if possible. I choose from the center of the fish, skin left on)
Seared and Roasted Salmon
adapted from watching Ina Garten make this on Food Network