Take Heart

Okay- what have you got?  You have less than 24 hours to come up with a big dinner.  Come on!  It’s almost Valentine’s Day-and it falls on the Sunday of a long weekend.  Bummer.  It’s probably not the night for a big dinner out.  If you were lucky, you got the big dinner out tonight…if you weren’t, well I’m sorry! 

So, what are you going to do?  I tell you what I want for a Valentine’s dinner: something light- yet satisfying, that feels a little bit decadent, but doesn’t kill my waistline.  And, because it is the middle of February, a shot of summer flavors would be so welcome!  Also, just to raise the bar, I don’t want to work that hard. 

Sound impossible to achieve?  Well, have I got the dish for you!  This little super star of a sauce, when served over roasted, broiled or grilled fish always wins rave reviews!  And, if you choose to make it with salmon, you have the color thing going for the holiday- how great is that! 

Roasted Salmon with Ginger Lime Butter– Serves 4

 For the sauce:
3 cloves garlic, minced
¼ c. fresh lime juice
1 t. salt
½ t. freshly grated pepper
1 t. freshly grated ginger
½ c. fresh cilantro, roughly chopped
1 stick (1/2 c.) unsalted butter, melted

Puree all ingredients EXCEPT butter in a blender until smooth.  With motor running add melted butter and blend until emulsified.  Note: If not using right away, re-heat in a saucepan when ready to use.

For the fish:

2 lbs of salmon filet, cut into 8 oz. portions
Olive oil
Sea salt and pepper to taste

Preheat oven to 400

Drizzle olive oil over the fish and season with salt and pepper.

Cook fish for 10-15 minutes, or until the center reaches desired doneness. Note: For medium rare, I cook the salmon for 11-12 minutes.

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One Comment

  1. Cathy
    Posted February 14, 2010 at 11:14 am | Permalink | Reply

    Sounds yummy. My husband does not eat cilantro! Any suggestions for an alternative to give a similar “kick”?

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