Treat Your Valentine to a Romantic Salmon Bake for Two
Looking for a way to shoot Cupid’s arrow that your special someone will remember long after Valentine’s Day? No need to labor in the kitchen for hours to create a culinary meal worthy of the celebration. Try this one-dish wonder that can be whipped up in just 30 minutes. No fuss, little mess, yet, guaranteed to impress!
This salmon bake is also great as a portable picnic–something my wife and I love to do lakeside and in other scenic areas of our historic town. So this Valentine’s Day, make like a culinary cupid. Then whisk your honey away to a special spot for an evening filled with fine food and romance!
Ingredients:
1 can artichoke hearts, chopped
1/4 cup heavy cream
1 russet potato, peeled and sliced paper thin
1 carrot, cut into 3-inch matchstick lengths
12 stalks asparagus, cut into 3-inch lengths
2 planks of salmon, room temperature
1 tablespoon Celebrating Home Spinach artichoke dry mix or like product
1 teaspoon dry Greek seasoning
Garniesh: 1 small can diced olives; small bunch chopped fresh parsley; and capers.
Directions:
Preheat oven to 400 degrees. Spray individual portion cassoulet baking dishes (or an 8-inch baking dish) with spray release (like PAM™)
Lay potato slices in the bottom of the dish one at a time, making two to three layers.
Combine the chopped artichoke hearts and 1 tablespoon of the spinach artichoke dip dry mix. Sprinkle artichoke hearts on top of the sliced potato, divided evenly between the two bakers. Do the same with heavy cream.
Bake covered for 20 minutes at 400 degree, then remove from oven and lower heat to 300 degrees.
Place salmon planks on top of potato artichoke mixture, dividing the carrots and asparagus evenly between the two bakers. Top with Greek seasoning.
Bake covered for additional 5-9 minutes at 300 degrees.
Remove and garnish with a pinch of capers, diced black olives, and fine chopped fresh parsley.
Tips:
•Use any fish you like.
•Greek seasoning is salty sweet, lemony with herbs.
•Spinach artichoke mix is comprised of onion, garlic and dill.
•Do steps 1-4 up to three days in advance, then place cold salmon on top with veggies and seasonings; and increase bake time to 10-15minutes.
•Cut veggies 1-2 days out and store in an air tight container. Make sure the potatos are covered in water so they stay crisp and don’t brown in color.
•This meal tastes great served with a unique beverage. I like an icy color pitcher filled with a combination of half unsweetened black tea and half lemonade. http://www.celebratinghome.com/sites/52646159
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