Food: Salmon with Lentils and Mustard-Herb Butter

"Oh, can you feel the love tonight?" Are you ready? Yes, I'm talking about February 14 - and it's rapidly approaching! Do you know what you're going to make to surprise that special someone? (I know, planning isn't all that romantic. But a wonderful dinner certainly qualifies as being such.)

If you happen to live in the North, then chances are Valentine's Day generally occurs on a cold, blustery, winter day (sigh). One where romance doesn't consist of enjoying a beautiful sunset on a beach but rather cozying up by a roaring fireplace (that is, if you're lucky to have one in the comfort of your own home) and avoiding going outdoors and shoveling snow at all costs. It also (hopefully) means treating your sweetie to a lovingly prepared, warm, homecooked meal that mixes comforting flavors and smells with a beautiful presentation. Accompanied, of course, by a delicious, delictable glass of wine. Maybe this one, perhaps (yes, yes - you CAN do red wine with fish).

The recipe below (which originally appeared in the March 2008 issue of Gourmet) is what I suggest you make this year to woo your Valentine. I love the complimentary combination of flavors and the simplicity of its preparation. And the fact you can make the herb butter and caramelized onions the day prior, if you'd like, and cheat on the lentils by buying the pre-steamed variety in the refrigerated section at Trader Joe's, makes it a no-brainer for those in a time crunch. I think this is my favorite way to enjoy salmon lately. It's a perfectly paired combination of warm nutty lentils, sweet caramelized onions, crisp-crusted, meaty fish, and citrusy, tarragon-infused, dijon-mustard butter. Wow - that was rather long-winded statement for such a simple dish. Are you swooning yet? Or at least salivating? I must say, this recipe is also very French - oh là là - which, by default, makes it very romantic, oui?

I apologize that the photo I've posted doesn't do the recipe justice at all. Unfortunately all I had with me was my iPhone - so the colors look rather drab and dark, not like a wonderful Valentine's gift at all. But when you pair deep brown lentils with juicy pink salmon and bright green herbs, it IS a sight to be seen. So basic yet oh so lovely and wonderfully flavorful.

For dessert, you can never go wrong with this cake. Or you could make it easy and just pick up some special cupcakes or cookies from your local bakery. Either way, you're sure to impress the one you love. Bon appétit!

Salmon with Lentils and Mustard-Herb Butter

Adapted from Gourmet

INGREDIENTS

• 5 T unsalted butter, softened
• 1 T chopped chives
• 1 T chopped tarragon
• 2 t dijon mustard (this one is rather wonderful)
• 2 t fresh lemon juice

• 1 package pre-steamed lentils (found in Trader Joe's refrigerated section)
• 1 large onion, diced
• 1 T extra-virgin olive oil
• 1 T fresh lemon juice

• 4 (6-oz) pieces of skinless salmon fillet
• 1 T unsalted butter
• 1 T extra-virgin olive oil

DIRECTIONS

• Make the mustard-herb butter (can be prepared 1 day in advance): Stir together the first 5 ingredients. Season to taste with salt and pepper. Refrigerate and soften slightly prior to serving.


• Prepare the lentils: In a heavy skillet on medium-low heat, sauté onions in the 1 T of olive oil until translucent and slightly carmelized (~10 minutes). Drizzle with 1T of lemon juice, stir in lentils, and keep warm on low heat.


• Cook the salmon: Pat salmon dry and sprinkle with 1/2 t salt and 1/4 t fresh ground pepper. Heat 1 T unsalted butter and 1 T olive oil in a non-stick skillet over medium-high heat until foam subsides. Then sauté salmon, turning once, until golden and just cooked through, 6-to-8 minutes total.


• Plate: Serve the salmon over the lentils, topped with mustard-herb butter (and a sprinkle of left-over tarragon, if desired).

Food: Grilled Salmon with Blueberry Pan Sauce

One of my favorite, mid-summer finds at the market is fresh blueberries. So when July rolls around each year, I look forward to loading up my cart (and freezer at home) with several quarts of the purple skinned fruit. I mean what could be better than something that not only tastes awesome but has a major variety of uses and contains 25% of your daily Vitamin C and tons of antioxidants in one serving?!?

Blueberries bring back so many memories from when I was younger. My childhood neighbors had a huge blueberry patch in their backyard and those bushes provided the basis for countless blueberry muffins and pie and jam and pancakes and of course, lots of opportunities to just eat them plain on a fresh bowl of morning cereal.

When I moved to Michigan almost 10 years ago, some friends and I decided it was about time we found our own "you pick" blueberry patch and drove over the border to Canada to pick blueberries at Klassen's in Essex. It was a fun adventure but unfortunately a rather long haul from Detroit. So luckily, a couple of years ago, I discovered a Michigan patch that was closer and try to make an effort to take a summer afternoon each year to go picking. (BTW...A good website for finding "pick your own" places near you is: http://www.pickyourown.org).

Although my normal use for berries, when not just eating them plain, consists of traditional items like muffins and pancakes, when I received my Bon Appetit the other day, I knew I just had to make this recipe. I will admit I'm normally not the biggest fan of fruit sauces and fish (since most of them are too sweet). But this sauce was fresh and savory and nicely complimented the salmon and mashed sweet potatoes. The mint also provided a bright flavor which made the meal so well suited for the summer. And let me just say, there's really nothing like a quick, healthy meal to make you enjoy the hot summer weather while feeling fulfilled and refreshed.

Grilled Salmon with Quick Blueberry Pan Sauce

From: Bon Appetit - August 2010 Issue

Recipe by Lori Longbotham

Ingredients

• 1 tablespoon olive oil plus additional for brushing
• 3/4 cup sliced shallots
• 1 garlic clove, thinly sliced
• 1/4 teaspoon coarse kosher salt plus additional for seasoning
• 1/4 teaspoon chopped fresh thyme plus additional for seasoning
• 1/8 teaspoon ground allspice plus additional for seasoning
• 1 cup fresh blueberries
• 1/4 cup water
• 1 tablespoon balsamic vinegar
• 4 7-ounce salmon fillets (each about 3/4 inch thick)
• 3 tablespoons thinly sliced fresh mint, divided

Preparation

• Heat 1 tablespoon oil in large skillet over medium heat. Add shallots; sauté until softened, about 5 minutes. Add garlic, 1/4 teaspoon coarse salt, 1/4 teaspoon thyme, and 1/8 teaspoon allspice. Stir until fragrant, about 30 seconds. Add blueberries, 1/4 cup water, and vinegar. Stir to blend. Mash berries with potato masher or back of fork and cook until sauce thickens, stirring often, 3 to 4 minutes. Season with freshly ground black pepper. Remove from heat. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature. Rewarm before using.
  
  
• Brush grill rack with oil. Prepare barbecue (medium-high heat). Brush salmon on both sides with oil; sprinkle with coarse salt, thyme, allspice, and black pepper.
  
  
• Grill salmon until just opaque in center, 4 to 5 minutes per side. Transfer to plates. Stir 2 tablespoons sliced mint into warm blueberry sauce. Spoon sauce over salmon and sprinkle with remaining 1 tablespoon mint. Serve immediately.

Food: Warm Salmon, Chickpea and Tomato Bowl

I'm not quite sure what it is about Mediterranean-style food that leaves you feeling healthy and satisfied all at the same time. Meals like the one below are comforting yet don't make you feel guilty or like you've eaten too much. The original recipe is by Jill Dupleix and was featured in Bon Appetit in May 2007 (I've modified it slightly). Serve with crusty bread and a crisp white wine for a complete, relaxed meal.

Warm Salmon, Chickpea & Tomato Bowl

INGREDIENTS
6 tablespoons olive oil, divided
2 center-cut salmon fillets
2 cups chickpeas from two (15-ounce) cans, drained, rinsed
2 large tomatoes, chopped (preferably meaty, beefsteak variety)
1/4 cup pitted, Kalamata Olives
2 tablespoons chopped fresh Italian parsley
Juice from one orange
Juice from one lemon
1 tablespoon salt-packed capers, rinsed, or drained capers in brine
1 tablespoon grated orange peel
1 teaspoon grated lemon peel
2 handfuls fresh green beans

PREPARATION

• Heat 1 tablespoon oil in each of 2 heavy large skillets. Sprinkle salmon with salt and pepper. Add fillets to each skillet and cook until almost cooked through, about 3 minutes per side. Cool slightly.
• In a small skillet, add 4 tablespoons of water and place over medium-heat. Add green beans and simmer until cooked through yet still crisp, approximately 5 minutes.
• Heat remaining 4 tablespoons oil in large skillet over medium-high heat. Add chickpeas and all remaining ingredients (including cooked green beans) except parsley. Stir until warm. Season with salt and pepper.
• Divide chickpea mixture among 6 plates. Tear salmon into 1- to 1 1/2-inch
  pieces; scatter over chickpea/tomato mixture. Garnish with parsley and serve.