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Main Dish: Tropical Salmon
Dessert: White Chocolate Fondue
Beverage Bar: Champagne
Centerpiece: Roses Are Red
Music: Anita Baker, Rhythm of Love
For more ideas, browse the Love & Romance Issue of the Semi-Homemade®
web magazine.
Romantic Charm
Red is the color of love, so announce at the start that your intentions
are amorous. Tape red hearts along your walkway and put a red bulb in
your porch light. Surprise your love with an intimate setting –
dining al fresco on the patio, picnicking by the fire or converting your
dining room into a charming French bistro. Dim the lights and weave a
little mood magic with flickering candles and Anita Baker’s Rhythm
of Love CD. Toast each other with champagne, then tease your taste
buds with a seductive supper of Tropical Salmon (see recipe below) and
White Chocolate Fondue. Make the meal even more memorable with an
exquisite place setting and a
romantic Roses Are Red Centerpiece,
with a love letter tucked temptingly in between the flowers.
Tropical Salmon
Serves 2
| INGREDIENTS: |
|
| TROPICAL RICE | |
| 1 | bag white rice, Uncle Ben's Boil-In-Bag Rice® |
| 1/4 | cup dried tropical fruit mix, Sunsweet® Fruitlings® |
| 1/4 | cup dry roasted peanuts, chopped, Planters® |
| SALMON and CHIVE SAUCE | |
| 2 | tablespoons tartar sauce, Kraft® |
| 2 | tablespoons sour cream |
| 2 | tablespoons fresh lime juice |
| 1 | tablespoon Dijon mustard, French's® |
| 2 | teaspoons fresh chives, chopped |
| 1 | skinless salmon fillet (12-ounce), cut crosswise into ten 1/2-inch-thick slices |
| Fresh dill (optional) | |
Prep time: 15 minutes
Cooking time: 20 minutes
PREPARATION:
Tropical Rice
- Prepare rice according to package instructions, adding dried fruit halfway through the cooking time.
- Remove rice from heat.
- Mix in nuts.
- Transfer rice to serving bowl.
Salmon and Chive Sauce
- Meanwhile, in a small bowl, mix tartar sauce, sour cream, lime juice, mustard, and chives.
- Cover chive sauce and refrigerate.
- Preheat broiler.
- Divide salmon slices between two broilerproof glass or ceramic plates, covering half of each of the plates.
- Place plates under broiler and cook until salmon is pale pink and flaky, watching salmon carefully so it does not overcook, about 1 minute.
- Using potholders, carefully remove hot plates.
- Spoon chive sauce on top of salmon and serve with rice.
- Garnish with fresh dill (optional).
