Valentines Day Dinner

On the menu is a simple meal of linguine with marinated salmon, and a greek sort of salad of my own invention.


  • 1 pound of linguine
  • 1/2 c. cottage cheese
  • 3 tbsp. olive oil
  • 1 lb. asparagus, chopped into 2″ pieces
  • 4 garlic cloves
  • 1 lemon, zested
  • parsley
  • sea salt, fresh ground pepper


  • 1/2lb salmon skinned and deboned
  • 5 garlic cloves
  • 1/4 c. brown sugar
  • olive oil
  • balsamic vinegar


  • romaine lettuce
  • red & orange sweet pepper
  • feta cheese


  • day old bread cubed
  • garlic salt
  • olive oil


  • Olive oil
  • Balsamic Vinegar
  • Sea Salt and fresh ground pepper

Day Before Prep:

Croutons – Cube bread slices and leave out to dry for several hours. Before going to bed, drizzle generously with olive oil and season heavily with garlic salt. refrigerate overnight.

Marinade – thinly slice 5 cloves of garlic and spread onto a shallow dish. Place fresh or frozen salmon filets on top. Sprinkle  with brown sugar and drizzle olive oil over the top. Cover, refrigerate, turning every several hours.

Day of Directions:

Croutons – Preheat oven to 325′, bake croutons until slightly browned, turning once or twice.

Salmon – Bake in the oven or fry in a frying pan, with juices. Be sure to use a small frying pan or a small baking dish to keep the moisture inside the fish. You can tell salmon is done cooking when it starts to fall apart on you.

Linguine – bring a large pot of salted water or stock to boil over high heat. Add pasta and cook until al dente. Drain the pasta. Mix cottage cheese and pasta together in a large bowl. Fry asparagus in olive oil, salt, pepper and juice squeezed from the zested lemon. When asparagus turns vibrant green, it is time to add in the pasta mixture. Fry for a couple minutes more, stirring constantly. Transfer the whole shebang to a serving dish and mix in lemon zest and parsley.

Salad is easily assembled and self seasoned with salt, pepper, oil and vinegar.

I’m thinking a very dry white wine would be perfect for this one.

(Note: Watch your olive oil when it’s heating in a frying pan. When it beings to subtly ripple, it’s ready.)


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