Tuesday, February 14, 2017

Month-of-Few Ingredients: Have a Heart (Healthy) Dinner

Ah, that time of year again! Time for love and flowers and chocolate and sappy cards. Sigh. Do visions of cupid’s arrows dance in your head?

Okay, I did my bit to support America’s insane marketing of a holiday of which most of know little to nothing. If you’re curious for the real story, here’s a link to Saint Valentine on America’s encyclopedia, Wikileaks. Oops, sorry, Wikipedia.

I wish, instead of a focus on the ephemeral flowers and candy, we could celebrate instead the Martin Luther King, Jr. quote that is making the Internet rounds.
Darkness cannot drive out darkness; only light can do that. 
Hate cannot drive out hate; only love can do that.

If only Valentine’s Day were about love, and not just the trappings. But you didn’t come here for a treatise. You want food. And I got food!

And what did I pick for you? In honor of the color-of-the-month, red, we’re fixing salmon. Now it might look like Christmas because I almost always serve this salmon recipe on a bed of steamed spinach, but trust me. This is for a heart-healthy Valentine’s Day.

First, buy a couple of nice fresh salmon pieces for you and your sweetie. Then marinate the salmon for a couple of hours, turning several times to coat all sides. The juice is a citric acid, so there is some chemical cooking going on during marination. Don’t marinate too long or your fish will start to fall apart.

After grilling the salmon, I nestle it into a bed of steamed spinach. A side dish of quinoa and brown rice makes for a lovely meal.

Citrus Marinade for Salmon for Two
½ cup orange juice
1 minced garlic clove
1 tablespoon grated ginger (I like the ginger paste from Gourmet Garden)
1 tablespoon lemon grass (I like the lemon grass paste from the same folks)
3 tablespoons soy sauce

Discard sauce after marination and grill.

A healthful and light dinner like this one deserves an elegant dessert, right? And to keep with the red and healthful theme, let’s do Chocolate Covered Strawberries, the grown-up way. Boozy Chocolate Strawberries can be left as is, or they can be decorated to make them fancier. These strawberries are NOT to share with children. Here’s my version of the recipe. On the site, they suggest various alcohols to soak the berries in.

Sherried Chocolate Strawberries
6-8 strawberries, biggest you can find
2 cups cream sherry (I like Harvey’s Bristol Cream)
3 ½ ounces of the darkest chocolate you can find (at least 72%)

Rinse the strawberries and pat dry. Place in large bowl. Cover the berries with the cream sherry. Keep berries submerged.

Cover the bowl and refrigerate for at least 12 hours.

Drain the berries in a sieve. You can use the liquid as a part of a cocktail or toss.

Put the berries on a paper towel and blot dry so the chocolate will adhere. Let berries sit on a clean towel for at least five minutes.

While the berries are drying out, finely chop the chocolate and place in the top of a double boiler with hot water on a medium heat burner. Stir continually as the chocolate melts.

Line a baking tray with parchment paper. Holding the strawberry by the stem, dip each into the chocolate, about ¾ of the way. Swirl the berry to coat with chocolate. Hold over the chocolate pan to allow the excess to drip off. Place berry on the parchment paper and repeat the process.

You can drizzle melted white chocolate if you wish. Refrigerate until ready to serve.

DH’S Rating: 5 Tongues Up! Way Up! Him: “This salmon is always good.” Me: “You grill it so well.” Him: “We’re a good team.” Me: “What about dessert?” Him: “Just right.”

If you enjoyed these recipes, please share my blog site with others through your social media outlets. You can copy and use these blurbs or create your own. Thank you.

Twitter: Citrus Marinated Salmon #recipe from @Good2Tweat on Parsley, Sage, and Rosemary Time at http://bit.ly/2lEJGnr

Twitter: Sherried Chocolate Strawberries #recipe from @Good2Tweat on Parsley, Sage, and Rosemary Time at http://bit.ly/2lEJGnr

Facebook: There’s still time to make this salmon dinner for your sweetheart tonight. Check out the Citrus Marinade and Sherried Berries on Sharon Arthur Moore’s Parsley, Sage, and Rosemary Time blog at http://bit.ly/2lEJGnr

A reminder:
House rules for what counts as an ingredient:
Salt and pepper are not ingredients.
Oil is not an ingredient when it’s for the cooking pan, not the recipe.
Water is not an ingredient.

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