Special occasion always gives culinary enthusiasts an opportune opportunity to prepare something exquisite and exotic. It needn't be with some expensive items, but the combination and composition do all the magic. Resonating the same sentiment, for Valentine's Day, Chef Arya from Swan shares three unique recipes to cook at home for one's valentine. "These recipes have been the most unique ones. Also, as winter is bidding goodbyes, these recipes keep us warm in this weather. These dishes have also gotten great feedback over time," shares Chef Arya.
Grilled Norwegian Salmon
Ingredients
- 150 gr fresh salmon fillet (Norwegian)
- 10 gm olive oil
- 5 gm garlic
- 10 gm leeks
- 10 gm celery
- 5 gm Dijon mustard
- Lemon- 1
- 5 gm Dill leaf
- 5 gm Kasundi mustard
- 40 gm Quinoa black
- 50 gm white quinoa
- 15 gm zucchini green
- 15 gm zucchini yellow
- 10 gm fresh kale
- 8 gm shallot
- 2 gm capers
- 40 gm tomato
Method
- Whisk the olive oil, lemon juice, lemon zest, crushed pepper, Dijon mustard, and kasundi mustard in a small bowl. Brush the salmon fillet with this mixture.
- Place grill pan over medium-high heat. Put the salmon fillet in the pan, and cook it for 5 to 6 minutes per side. Another way is to cook until the fish flakes easily with a fork.
- Bring a pan over high flame, sautéed- leek, celery, diced zucchini, and quinoa season it, and then bring it out from the heat.
- For sauce Vierge – combine chopped tomato, dill leaves, capers, shallot, olive oil and seasoning.
- Start the plating with quinoa on the bottom, put salmon over it and then top with sauce vierge. Garnish with lemon wedges and dill leaves.
Grapefruit Thai Pomelo Salad
Ingredients
- 70 gm grapefruit
- 90 gm pomelo
- 20 gm quinoa
- 110 gm Arugula leaves
- 50 gm Lolo Rosso
- 30 gm orange juice
- 10 ml honey
- 40 ml vinegar
- 10 gm lemon
- 10 ml olive oil
- 5 gm salt
- 2 gm black pepper
Method
- For Salad Dressing: Combine virgin olive oil, honey, lemon juice, orange juice, vinegar, salt and crushed black pepper into the bowl, stirring well.
- Prepare the pomelo and grapefruit by removing the white peel as much as possible, and break both fruits into bite-sized wedges.
- Take a bowl, add above mentions fresh lettuce and fruit wedges, then pour over the dressing. Toss well to combine and serve!
Mushroom Cappuccino Soup
Ingredients
- Button mushrooms 300 gm
- Butter 10 gm
- Olive oil 10 gm
- Onion chopped 5 gm
- Garlic peeled 50 ml
- Milk toned 100 ml
- White pepper powder a pinch
- Cream 10 ml
- Porcini mushroom 5 gm
- Truffle oil 5 drops
Methods
- Clean, wash and thickly slice mushrooms. Melt butter in a heavy bottom pan; add onion and garlic and sauté for two to three minutes or till the onion become brown. Add mushrooms and sauté for a minute.
- Make a puree of the cooked mushrooms.
- Place a saucepan on the fire, add all mushroom puree with milk and cream, make the seasoning and remove from heat.
- Put some hot soups in a plastic container jar, add butter and grind with a hand blender for froth.
- Place soup in individual cups. Add froth to the soup, and sprinkle truffle oil with porcini mushroom dust. And serve hot.
So, without struggling to decide what to cook for your bae and woo heart, try these 3 exotic dishes by Chef Arya on Valentine's Day.