Spring Fling: Dinner for Two
Hello, spring! I love this time of year! It’s so happy and free. When we think of spring, we think of flowers blooming and summer being right around the corner. It’s also a time to be thankful for the many blessings God has showered upon us. He created these beautiful seasons for us to enjoy with our family and friends, but also to be thankful and reflect on His wonderful and glorious creations. 1 Thessalonians 5:18 says, “In everything give thanks; for this is the will of God in Christ Jesus for you.” So when you get a moment alone, thank the Lord for what He has given to you this year and for all the blessings He has in store for you in the months to come.
Valentine’s Day may be over, but that doesn’t mean you can’t have another special date night. This spring fling dinner for two hits all the right notes. It’s a personal favorite for my husband and me. Take your date night to the comforts of your own home with this healthy homemade dinner.
Salmon Caesar Salad
This salad is the full package; its flavors of tangy lemon, garlic and pepper make for a beautiful and satisfying dinner.
2 Thick Salmon Filets (see note)
Salt and Pepper to taste
Parmesan Cheese Shavings (for serving)
Lemon Wedges (for serving)
Preheat the oven to broil.
Place a wire rack over a baking sheet, and brush olive oil over the top of the wire rack. Rub the salmon filets with olive oil and season them with salt and pepper (I like mine peppery, so I go heavier with the pepper). Place the salmon onto the wire rack and broil on each side for 3 to 6 minutes, or until opaque and thoroughly cooked. Set aside until it’s time to assemble.
Note: If you buy salmon filets with the skin on, cook with the skin side down and don’t flip them when cooking. Broil for a longer amount of time until the salmon is cooked through. After removing from the oven, slightly lift the salmon up with a spatula to see where the filet pulls away from the skin. Wedge the spatula between that space to cleanly remove the salmon from the skin.
Soft Garlic Croutons
These big croutons are soft on the inside and lightly crunchy on the outside, with mouthwatering flavors of garlic and butter.
3 Tablespoons Butter
2 Garlic Cloves, crushed (see note)
3 Cups French bread, diced into 1″ cubes
In a large skillet, melt the butter over low heat. Stir in the crushed garlic. Turn up the heat to medium high and add the bread cubes. Stir constantly with a wooden spoon until they are golden brown.
Note: If you add the garlic to the butter when it’s on too high of a heat, it will burn. Make sure the flame is on low when you add it.
3 Garlic Cloves, Crushed
½ Teaspoon Salt
2 Tablespoons Fresh Lemon Juice
1 ½ Tablespoons Mayonnaise
½ Tablespoon Worcestershire sauce
3 Anchovy Filets
½ Cup Olive Oil
Salt and Pepper to taste
In a small bowl, mash the crushed garlic and salt together with a fork. Whisk in the lemon juice, mayonnaise, and Worcestershire sauce until just combined. Pour into blender. Add in the anchovy filets and olive oil, and puree until smooth. Add salt and pepper, to taste. Store in the refrigerator until ready to serve. Whisk before pouring over the salads.
To assemble the salad, put a large handful of lettuce on the plate. Sprinkle the parmesan shavings on top, and place the cooked salmon filet in the middle. Sprinkle on the croutons. Finish with drizzling the desired amount of Caesar dressing over the top. Serve with a lemon wedge to squeeze over the salmon. Enjoy!
My husband loves when I make this dessert; it’s quick, easy and tastes divine! We don’t put the Rum in ours, so if you’d like to omit that as well, it tastes just as delicious.
1 Stick Butter
1 Cup Brown Sugar, packed
1/8 Teaspoon Allspice
1/8 Teaspoon Cinnamon
3 Bananas, sliced
1/3 Cup Pecans, roughly chopped
1 Teaspoon Vanilla Extract
¼ Cup Rum (Optional)
Vanilla Ice Cream
In a large skillet, melt the butter over medium/high heat. Stir in the brown sugar, allspice and cinnamon. Stir until dissolved (I use a wooden spoon to stir). Mix in the banana slices and pecans, stirring for a minute or two, until the mixture starts to bubble and bananas start to soften (if you prefer firmer banana slices, don’t cook as long). Stir in the vanilla extract. It should sizzle. If you like, stir in the rum. Take out the spoon and ignite the mixture using a long lighter. Let the flames subside on their own. Scoop ice cream into bowls and generously spoon the bananas and sauce over the top. Enjoy!