Romantic Valentine’s Dinner at Home
Instead of fighting the crowds or being seated elbow to elbow at your neighborhood’s new hotspot, why not create a devilishly satisfying salmon dinner at home.
Servings
4
Ready In:
2hrs
Calories:
310
Good For:
Dinner
Inroduction
About this Recipe
By: Holli Beckman
We’re opting to skip the crazy crowds on Valentine’s Day this year in favor of dinner with just the two of us at home.
That by no means we’re breaking out the frozen pizza. Love should be celebrated and this day should feel special…and that’s exactly what this recipe accomplishes.
But I must confess, I’ve always been a bit nervous about preparing seafood at home. This recipe changed that for me. The dinner is light and all the accouterments are fast and easy to prepare. The result is a satisfying and light dinner that leaves plenty of room for dessert.
Ingredients
- 1 lb salmon
- 1/8 cup kosher salt
- 1 cup boiling water
- 6 cups ice water
Pickled onions
- 1/4 cup vinegar
- 2 Tbsp white sugar
- 1/4 of red onion thinly sliced
Yogurt Sauce
- 1 cup Greek yogurt
- 1/2 cup mayonnaise
- 3 Tbsp capers roughly chopped
- 1/2 Lemon juiced
- 3 Tbsp fresh dill chopped
- Dash of salt and pepper
Pomegranate Glaze
- 1 Tbsp olive oil
- 1 tsp brown sugar
- 2 Tbsp pomegranate molasses
- 1 clove garlic chopped fine
- 1 tsp paprika
DO NOT SKIP on the pickled onions or the yogurt sauce. They truly make this dish! We’ve played around with different side dishes for the salmon and I find the air fryer sweet potato fries are the easiest to prepare and portion. They are also delicious with the yogurt sauce! This recipe makes enough for two people plus leftovers for the next day.
Step by Step Instructions
Step 1
Brining the salmon prevents some of the white fatty substance that sometimes occurs when cooking fish. Bring 1 cup of water to boil, dissolve the salt in that water. Then add the saline mixture to 6 cups of ice cold water. Place the salmon, skin side up, in the brine and rest for 30 minutes.
Step 2
The pickled onions are a perfect tangy balance to the fatty salmon. Add the sugar to the cider vinegar. Slice 1/4 of red onion. {I use this mandolin. It keeps my fingers safe and stores super easy!} Drop the onions in the vinegar and pop in the fridge until salmon is cooked.
Step 3
The yogurt sauce is *so* good, I use it on veggies all the time, too. Roughly chop the cappers. Add the capers to 1 cup of plain greek yogurt, 1/2 cup mayo, 1 Tablespoon chopped dill, juice from 1/2 a lemon, and salt & pepper. Mix and store in the fridge until ready to serve.
Step 4
Mix pomegranate molasses, olive oil, chopped garlic, and paprika together.
Step 5
Preheat oven to 400 degrees.
Remove salmon from brine and pat dry.
Place salmon on a baking sheet lined with parchment paper.
Sprinkle with salt and pepper.
Drizzle pomegranate glaze over salmon and cook in oven for 12-16 min.
Step 6
The salmon can be served hot or room temperature. Plate and garnish with pickled onion and fresh dill on the salmon. Serve with sweet potato fries, a side salad or your favorite vegetable. {Roasted Brussels taste delish with the yogurt sauce!!}
Nutrition
Salmon is full of Omega-3 which is great for mood, brain development, and joints. It’s also an excellent source of vitamin B12, vitamin D, and selenium. Pomegranates have antioxidants and vitamin C.
- Protien 98%
- Carbs 6%
- Calories 28%
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