Friday night we marinated a salmon fillet in salt, pepper and lemon olive oil. Then it went into a hot oven. Half-way through we took it out and slathered it with the pineapple-habanero jam I made last weekend. The jam isn’t quite thick like jam but it’s thicker than a glaze. The combination of heat and the fattiness of the salmon really worked together. It mellowed out a bit and was absolutely delicious on the salmon. Good tip, Liz.
Because it did mellow a bit on the salmon, we dipped our spoons into the jar yesterday to see what was going on and I’m happy to report the jam is still quite spicy and sweet. A good combination.
For Valentine’s Day, the better-half baked me a loaf of bread. That trumps flowers any day.
For Valentine’s dinner we made fried oysters as an appetizer. Messy oil everywhere but awesome. We ate them as we made them. I made a chipotle mayo to dip them in (mayo, chipotle flakes or powder and lemon juice).
As we finished off the oysters we realized, yet again, that our dinner plans were too huge for the two of us so we decided not to have bread with dinner–although one piece was taste tested–and we decided to split a tenderloin rather than cooking both. In the end we both felt pretty full at the end of dinner but no one had to unbutton pants or lay on the floor–success!
We tried a healthier version of Steak Diane. We usually use a recipe from the NY Times but I saw the “lighter” recipe in Eating Well. Our go-to cut of beef for steak are NY strips so we swapped in the tenderloin instead so it would be a bit fancier. The better-half took care of the steak and I made garlic mashed potatoes and swiss chard. The leftover mashed potatoes will be making an appearance at breakfast in another hour or so.
That salmon looks awesome. My stomach growled a bit looking at it. Jim is the bread maker in our house. Come to think of it, he hasn’t made any in a while.