Valentine’s Day Simple Salmon Supper
As I sat with David at the dinner table on Sunday night, I loved that our meal together was no different from a normal evening for us. We cooked together and ate delicious food to celebrate Valentine’s, but no decadent chocolates or extravagant dishes. Just us and great (gluten-free) food.
I don’t want to get cheesy, and I’m not even a big Valentine’s Day person, but I must say that I am so thankful for my wonderful husband and our almost six years of marriage. I don’t think I would have ever been diagnosed with celiac if it wasn’t for David encouraging me to go to doctors and always believing me and supporting me when I was sick. For those of you that don’t have celiac, pre-diagnosis is a miserable time of constant sickness, scary possibilities and false diagnoses. (Not always great for a marriage.) David stood by me throughout and has been my number one fan as I’ve entered the gluten-free world.
I love this photo of our two aprons because every time I walk by them tackily hanging on our kitchen wall, it reminds me of us. Many meals have spilled on these aprons, oil splattered from the skillet, flour (GF of course!) from the mixer, but these aprons capture our love of all things cooking and being together. I actually gave David his apron (the manly, black and white one) for Valentine’s Day a few years ago.
Our dinner on Sunday night was nothing fancy, but it was yummy and used lots of simple, local food and great flavors. I’ve included the recipes from our dinner below. It can be daunting to think about all of the steps involved in making a meal, but I promise, it’s not as complex as it might seem. This is a very simple meal and I would suggest prepping and cooking in the order the recipes are listed below. The cooking time for the salmon is much shorter than the roasted vegetables. You can always just keep the veggies in the warm oven until ready to serve and you can reheat the kale right before serving too. Cooking should be fun and enjoyable so try not to worry about timing everything perfectly. Precisely timing my various meal components used to stress me out but I’ve learned, thanks to my more laid back husband, that making ahead is a great strategy in the kitchen. Enjoy!
Valentine’s Day Simple Salmon Dinner with Roasted Veggies and Braised Kale:
Roasted Vegetables: I love roasting vegetables, in fact I roast veggies nearly every night for dinner. I just used the following assortment because the were fresh from The Local Farmstand, but you can use any combination root veggies such as potatoes, radishes, carrots, turnips, or rutabagas, to name a few. Just make sure that you scrub them well and cut your veggies into pieces that are similar in size so they cook evenly. (I don’t even peel my vegetables if they’re fresh, local and organic.)
- 2 small sweet potatoes
- 1 bunch baby Hakurei Turnips, greens removed (You can eat the greens by braising them, I just left them out since I was roasting.)
- olive oil
- salt & pepper
Preheat oven to 385. Chop sweet potatoes and turnips. Cut sweet potatoes into pieces about the size of the turnips. Lay vegetables on baking sheet. Drizzle with olive oil. Toss to coat. Bake for 20 minutes, then toss veggies and cook for another 20 minutes.
- 2 tablespoons olive oil
- ¼ cup chopped shallots (onions work fine if you don’t have shallots)
- 1 large bunch fresh kale
- salt & pepper to taste
- golden raisins (optional)
- 1 lemon
Heat oil in skillet or large pan on medium heat. Add shallots and cook, about 3 minutes until softened, stirring occasionally. Add kale and toss to coat in oil and shallots, turn heat to low and cover. Let cook for another 20-25 minutes, until tender. Toss in golden raisins for last 5 minutes of cooking. Add 1-2 tablespoons fresh lemon juice and toss at end of cooking, or serve with slices of lemon to use on both salmon and kale.
Simple Salmon: (Inspired by Bon Appetit’s February 2010 Balsamic Glazed Salmon)
- 2 salmon fillets, skin-on (about ¾ pound)
- 1 tablespoon olive oil
- salt & pepper
- 1 tablespoon honey (optional)
- 3 tablespoons balsamic vinegar (optional)
Sprinkle skinless side of salmon with salt and pepper. Heat skillet on medium-high heat. Once hot, put salmon, skin-side down in the skillet. Cook for 3-4 minutes. Flip salmon onto skin side and cook for another 4 minutes until cooked through. Remove from heat.
You can serve your salmon as simply as this or you can make the balsamic glaze…Add balsamic vinegar and honey to skillet. Boil until reduced to a glaze. Serve glaze on top of salmon.
Enjoy salmon nicely placed on top of kale with your roasted root vegetables on the side. Great colors, flavor, and freshness. I’m all about olive oil and fresh produce. Nothing fancy, right? What a perfect Valentine’s dinner for us. Minimal work, but still making good food. We enjoyed our dinner with a great bottle of wine and a nice, quiet evening at home.