Valentine’s Day Recipe
- Ready In:
- 1hr 20mins
- Ingredients:
- 19
- Serves:
-
2
ingredients
-
Fresh Fruit Cups
- 1 apple, bite size pieces
- 4 strawberries, halved
- 1 cup fresh pineapple chunk
- 1 orange, sectioned
- 1 tablespoon white corn syrup
- fresh mint leaves
-
Chocolate Fondue
- 2 tablespoons sugar
- 1 cup heavy cream
- 8 ounces chopped bittersweet chocolate
- 1 tablespoon butter
- 1 tablespoon cabernet sauvignon wine
- fresh strawberries, cleaned, for dipping
- fresh cherries, cleaned, for dipping
-
Salmon Teriyaki and Jasmine Rice
- 1⁄4 cup soy sauce
- 1 tablespoon mirin
- 1 teaspoon sugar
- 2 (4 ounce) salmon fillets
- 1 cup jasmine rice, uncooked
- 1⁄2 tablespoon vegetable oil
directions
-
For the fruit cups:
- In a bowl, combine apples, strawberries, pineapple, orange and corn syrup and mix well.
- Cover and refrigerate for 4 hours. Just before serving, garnish with fresh mint leaves.
-
For the chocolate fondue:
- In a microwave-safe bowl, mix the sugar, heavy cream, chocolate, and butter together and microwave for 2 minute.
- Take out of microwave and give it a quick whisk. Add wine and whisk again. Transfer to a fondue pot with a flame underneath. Serve with strawberries and cherries on the side, for dipping.
-
For the salmon teriyaki and jasmine rice:
- In a shallow container, mix the soy sauce, mirin and sugar until the sugar dissolves. Coat both sides of the salmon with the mixture and arrange pieces skin side up in the container. Refrigerate for 30 min to 1 hour. In the meantime, cook the rice according to package directions.
- Arrange your oven racks so that the skillet you will be cooking in is as close as possible to the broiler flame. Turn on the broiler. Preheat a cast iron or other ovenproof skillet over high heat on the stove until very hot. Remove the salmon from the marinade and brush both sides with the oil. (If your pan is well-seasoned, you can skip this step.) Place the salmon skin side up in the skillet and transfer the pan to the broiler. Cook for 1 to 2 min and check for doneness. If it isn't done, flip and cook for 1 min more.
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RECIPE SUBMITTED BY
A Taste of Brooklyn
Las Vegas, 68
<p>I was born and raised in Brooklyn, New York, and I have a passion for cooking. My culinary education is one hundred percent autodidact. All my recipes are easy and delicious. I have personally tested and retested each and every recipe! All my recipes are created and recreated using the basic methods of cooking. My passion for cooking has driven me to publish my first cookbook in 2015. For a copy of my book, please visit Frank Saulle at facebook.com. (A Taste of Brooklyn)</p>