what are we having for dinner?

It’s Valentine’s Day!  This holiday is one of my favorite – it’s always nice to love on the people that mean the most to you, whether those people are your significant other, your kids, friends, or other family members.

I don’t love going out to dinner on this holiday though. Because of the crowds and the hokey “Valentine’s” themed food, I’d much rather stay in, enjoy some great food in a quiet environment alone with my hubby. One of THE nicest things you can do for someone you love is to cook them a meal.

I’m choosing salmon and a couple of healthy delicious side dishes for just the two of us tonight, and I’ll pair the dinner with our favorite white wine – a French Sancerre.

Here’s what we’re enjoying this Valentine’s evening:

Menu:

Mustard Ginger Glazed Salmon

Asparagus with parmesan

Mashed Sweet Potatoes

Dessert: chocolate covered strawberries (I picked up at local Fresh Market-SO good!)

MUSTARD GINGER GLAZED SALMON 

1 TBSP minced fresh ginger

1 tsp minced garlic

1 cup dijon mustard

2 TBSP lemon juice

1 TBSP and 1 tsp raspberry vinegar

1 TBSP and 1 tsp low sodium soy sauce

2 TBSP scallions, finely chopped

1-2 lb. salmon filets, skin on

Combine all ingredients (but salmon) in bowl, and whisk until combined.

Pour sauce over the salmon and marinate 1-3 hours before serving.

Wipe marinade off skin side of filets and a little off the top sides, and place filets skin side down on foil-lined pan.

Roast at 400 degrees until salmon is flaky (about 8 min. depending how you like your salmon cooked).

Asparagus with parmesan

1 bunch asparagus

2 TBSP extra virgin olive oil

2 TBSP freshly grated Parmesan cheese

1 tsp lemon zest

Salt and freshly ground black pepper

Fill a medium saucepan halfway with lightly salted water. Bring to a boil.

While the water is heating, prepare the asparagus. Rinse them thoroughly; break off any tough bottoms and discard. Cut the spears into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes.

Drain the hot water.

While the asparagus are still hot, toss them in a bowl with the 2 tablespoons of olive oil, 2 tablespoons of Parmesan, and the 1 teaspoon of lemon zest.

Add salt and pepper to taste. Serve warm or room temperature.

Mashed Sweet Potatoes

(Adapted from The Food Network)

2-4 good sized sweet potatoes, peeled and chopped

1/4 to 1/2 cup butter

3 TBSP honey

1/4 tsp ground cinnamon

1/4 tsp kosher salt

Add the potatoes to a large pot, and cover with water.

Bring to a boil over medium-high heat. Reduce the heat and simmer or until the potatoes are tender, about 8 to 10 minutes, drain well.

Return the potatoes to the pot and add the butter, honey, cinnamon, and salt.

Beat at medium-low speed with an electric mixer until smooth. Adjust seasonings to your liking.

Transfer to a serving bowl and serve hot.

*Note: can make this dish ahead and simply dot with a bit of butter and then reheat 15 minutes or so at 350 degrees F right serving.

My favorite wine:

 

And…THIS was dessert:

*All photographs are mine unless otherwise noted