2 hours ago
Thursday, February 14, 2013
I hate to go out to dinner on Valentine's day. It's amateur night.
Overpriced prix fixe menus and a rose for everyone. No thanks.
Isn't it a Hallmark holiday anyway?
I'll cook at home tonight.
Here's a quick and easy idea for your Valentine's dinner tonight (unless you are making reservations!).
This is one of my old standbys. I used to make this when I was first married, an old recipe from Gourmet 1995.
I have since changed the vegetable oil in the original recipe to olive oil, cut down on the brown sugar and added some lemon juice to the glaze to make it new in 2013.
You can serve this with any type of green, the original recipe calls for sauteed mustard greens, but I used defrosted frozen spinach and cooked it right underneath the salmon!
Easy, one pan meal.
Salmon, Spinach and Potatoes with Mustard-Dill Glaze (adapted from epicurious)
2 tbsp Dijon mustard
1/4 cup olive oil
1/4 cup chopped fresh dill
2 tablespoons packed golden brown sugar
1/2 pound baby new potatoes, cut into 1/4-inch-thick slices
2 8-ounce salmon fillets
1 package of frozen whole spinach, defrosted
Preheat oven to 375°F.
Mix glaze ingredients and set aside (Sauce can be prepared 2 hours ahead. Cover and let stand at room temperature).
Place potatoes in small bowl. Spoon 1 tablespoon sauce over and toss to coat. Arrange potatoes in baking pan. Bake 15 minutes.
Remove pan from oven; push potatoes to sides of pan. Spread each salmon fillet with 2 teaspoons sauce and place on top of defrosted spinach. Sprinkle everything in the pan with kosher salt and pepper.
Bake until salmon is cooked through, about 15-18 minutes.
Enjoy & Happy Valentine's Day!