Recipe: Valentine's Day Salmon - Kiss the Cook Catering

In my opinion there is nothing more romantic than a quiet evening at home with that special someone you love and an incredible dinner.

The reality is, not everyone perceives themselves to be a decent cook. So, for countless couples Valentine’s day is a holiday best enjoyed at a restaurant or with the help of a caterer (and we certainly aren’t here to judge!).

For the majority of us, life is hectic. Between balancing highly demanding work loads and family life, there is little room for shopping, prepping, cooking, cleaning etc. The whole thing starts to sound a lot less romantic and lot more – where’s my Uber eats app?

If you’re going to go down the ordering road today, we encourage you to let that be your groceries instead. We’ve got a quick and easy recipe in store that is so perfectly suited to the occasion and scrumptious, once you get done serving you’ll be sure to receive compliments worthy of a hallmark card!

VALENTINE’S DAY SALMON

Recipe for 2 servings

Ingredients:

2 7 ounce Salmon filet

1lbs Red Beets (approx 5 pieces)

1 Navel orange, peeled, pith cut away, and cut in sections

2 Fennel bulbs (about 1 1/2 pounds) trimmed, quartered, cored, sliced very thin

2 Breakfast radishes, sliced very thin

1 tbsp Sherry vinegar

Salt & pepper

Garnishes Pink peppercorns, fennel fronds

DRESSING

3tbsp Extra virgin olive oil

1tbsp Orange juice

1tbsp Sherry vinegar

Salt & pepper

Instructions

Peel the beets and cut into chunks. Pulse in blender for a few seconds. Add approx 1/2 cup of water and keep blending until pureed.

Reserve 1 / 3 of the puree and season with salt, pepper and a dash of sherry vinegar. Refrigerate for later use.

Place salmon in remaining puree and marinade for 24 hours.

Set salmon on a baking tray and preheat oven to 375 F. While preheating, prep radish, fennel and orange medallions per ingredient notes above. Combine in a mixing bowl.

Whisk together olive oil, orange juice, sherry vinegar, dash of salt and pepper. Gently toss the dressing with salad.

Bake the salmon at 375 F for 6-8 minutes.

Use a brush or spoon to smear the reserved beet puree across each plate. When salmon is ready, place on top of the beet puree, top with a mound of fennel salad and garnish with pink peppercorn and fennel fronds. Drizzle remaining dressing around the plate.