HOME & GARDEN CONSUMER GUIDE

Valentine's Day Dinner

The desire to create a romantic evening at home often collides with the reality of everyday chores. Saturday night may at first glance seem the conclusion of a leisurely day, but you may have little time to prepare the dinner you envision, especially if you have a family.

Dining out is one solution. But this is one night when restaurants are very crowded. Staying home is quieter, more personal, and you can have the dinner you would like to share, whether you arrange a delicious evening for two or a special Valentine meal the whole family can enjoy.

One option is a catered “affair” for two, which is not so far-fetched. It can be as formal or informal as you want. You might even arrange for a private chef to prepare the dinner of your dreams right in your own kitchen. (And I can assure you that few clients had the dream kitchen you might think a professional chef requires.)

A more private version of this splurge is having a caterer drop off dinner, ready to heat and serve. They will have recommendations, but will also cook the exact meal you want, if given some notice.

If you want to cook, a luxurious three-course meal can be easier than you think. Start with endive salad with a light vinaigrette and a touch of blue cheese. Then serve salmon with an elegant but easy mustard-horseradish sauce, and finish with fruit sorbet accompanied by cookies from your favorite bakery, or a big bowl of fresh strawberries and chocolate truffles.

Although we have been plotting a romantic dinner for two, the following recipe is scaled to the more traditional, family-oriented four servings. However, it is easy to halve the ingredients for a special dinner for just the Valentine couple.

Salmon with Mustard Sauce

• 2 Tbsp. honey mustard
• 2 Tbsp. coarse seed mustard
• 2 Tbsp. drained white horseradish
• 2 Tbsp. reduced-fat sour cream
• 2 tsp. freshly squeezed lemon juice
• Salt and freshly ground black pepper, to taste
• Canola oil spray
• 1 medium leek, white part only, halved lengthwise and sliced very thinly
• 1 1/2 cup fat-free, reduced-sodium chicken broth, divided
• 1 lb. frozen chopped spinach, defrosted and squeezed dry
• 1 lb. fresh salmon filet, skinned and cut in 4 pieces

Preheat oven to 500 degrees.

In a small bowl, whisk together the mustards, horseradish, sour cream and lemon juice. Season to taste with salt and pepper. Set aside.

Place leeks and 1/2 cup broth in a medium skillet. Simmer over medium heat until liquid is almost evaporated and leeks are almost soft, about 5 minutes. Mix in spinach and remaining broth. Cook until spinach is not quite tender, about 8 minutes. Season to taste with pepper.

Coat an oven-proof medium with cooking spray. Add salmon, skin side up. Cook over medium-high heat until salmon is lightly browned, about 3 minutes. Using tongs, turn pieces. Place pan in the oven. Roast until salmon is translucent at the center of the thickest part, about 5 to 8 minutes.

Meanwhile, divide spinach among 4 dinner plates, to make beds, leaving a border at the edge of the plate. Set a filet in the center. Drizzle sauce across filets and spinach along sides. Serve immediately.

Makes 4 servings.

Per serving: 306 calories, 15 g. total fat (4 g. saturated fat), 16 g. carbohydrate, 29 g. protein, 6 g. dietary fiber, 545 mg. sodium.

By Dana Jacobi for the American Institute for Cancer Research
“Something Different” is written for the American Institute for Cancer Research (AICR) by Dana Jacobi, author of The Joy of Soy, and recipe creator for AICR’s Stopping Cancer Before It Starts.