Cook your love this easy Valentine’s dinner to set the mood for a great night!
Roasted Wild Scottish Salmon and Saffron
Ingredients:1 (2 1/4-pound) wild Scottish salmon fillet
1 (2 1/4-pound) wild Scottish salmon fillet
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
½ fresh quizzed lime
1/2 teaspoon saffron
1 tablespoon fennel
8 Organic carrots
1 tablespoon Coconut oil
½ tablespoon pepper
Preheat oven to 450°.
Place fish, skin side down, on a foil-lined baking sheet coated with cooking spray. Brush fish with lime. sprinkle with salt and pepper. Bush saffron on the fillet and sprinkle fennel. Bake at 450° for 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Wash and peel carrots and zucchini , place them on a baking tray, add coconut oil and sprinkle pepper on it . You can bake it at the same time with your fish, 450° for 10 minutes.
Add more sweetness to your night with dessert.
Dark Chocolate Mousse with Fresh coconut & Raspberry
1 hr 20 min
4 to 6 servings
5 1/4 ounces bittersweet baking chocolate, chopped
14 ounces cold heavy cream
3 large egg whites
1 -ounce sugar
14 ounce Shaved fresh coconut
Sweetened whipped cream, for garnish, optional
Shaved bittersweet chocolate, for garnish, optional
Place chocolate in a large bowl set over a bain marie at a low simmer. Stir chocolate until melted. Turn off the heat and let stand.
Beat the cream over ice until it forms soft peaks. Set aside and hold at room temperature. With a mixer, whip egg to soft peaks. Gradually add the sugar and continue whipping until firm.
Remove the chocolate from the bain marie and using a whisk, fold in the egg whites all at once. When the whites are almost completely incorporated, fold in the whipped cream and the fresh shaved coconut. Cover the mousse and refrigerate for approximately 3 hours or until set. Serve it with raspberry and shaved coconut.
The recipes are from Bobby Flay and Cooking Light with slight changes.