1. Recipes

How to Make Valentine's Salmon - A Step-by-Step Guide

Valentine's Day is a time to show your loved one just how much they mean to you, and what better way to do that than with a delicious homemade meal? This Valentine's Salmon recipe is the perfect way to impress your significant other with a romantic and elegant dinner. With its rich and succulent flavors, it's sure to be a hit at your Valentine's Day celebration.

Salmon is a popular choice for special occasions, and for good reason. Not only is it incredibly flavorful, but it's also pa...

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Ingredients

  • 8 green onions
  • 1 slice bacon, sliced
  • 1 clove garlic
  • 1 leek, white and tender green parts only, halved lengthwise and sliced
  • salt to taste
  • ½ teaspoon butter
  • 1 ½ cups diced Yukon Gold potatoes
  • 3 cups water, or more as needed
  • 1 pinch cayenne pepper
  • 2 (12 ounce) center-cut salmon fillets
  • 1 teaspoon tarragon Dijon mustard
  • salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 2 tablespoons Asian chili paste (sambal), or more to taste (Optional)
  • 1 green onion, chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr 5 mins
  • Servings: 4
  • Yield: 4 servings

  • Bring a large pot of lightly salted water to a boil. Add 8 green onions and cook uncovered until slightly softened, about 30 seconds. Immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the onions are cold, drain well, and set aside.
  • Cook bacon in a large skillet over medium-low heat until browned, about 8 minutes. Stir in garlic, leek, salt, and butter; cook and stir until leek is softened, about 10 minutes. Add potatoes and enough water to cover, about 3 cups. Season with salt and cayenne pepper. Bring to a simmer, reduce heat to low and cook until potatoes are tender, about 15 minutes. Set aside.
  • Preheat oven to 375 degrees F (190 degrees C). Line a baking dish with parchment paper lightly coated with vegetable oil.
  • Prepare each salmon filet salmon by cutting the belly, the bottom 1/3 of the fillet, off the skin. Cut remaining 2/3 of fillet away from skin. Cut this piece in half. Cut belly in half horizontally. Spread each piece with tarragon mustard and top with a slice salmon belly. Season with salt and black pepper. Wrap each salmon packet with two green onions, crisscrossing like ribbons, tucking the ends on the underside.
  • Place salmon packets, belly-side up, on the parchment and drizzle each with vegetable oil.
  • Bake in the preheated oven until the salmon is slightly firm to the touch and no longer translucent inside, about 15 minutes.
  • Heat potato leek soup and stir in chopped green onion. Season with salt and black pepper. Serve soup in shallow bowls, topped with 1 salmon packet and garnished with chili paste.

    • Nutrition

    444 cal.

    • Total Fat: 22g
    • Saturated Fat: 5g
    • Cholesterol: 122mg
    • Sodium: 265mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Total Sugars: 3g
    • Protein: 39g
    • Vitamin C: 9mg
    • Calcium: 54mg
    • Iron: 2mg
    • Potassium: 652mg

    Categories

    Appetizer recipes
    Main recipes
    Seafood recipes
    Valentine's day recipes
    Romantic recipes