Are you anxious about Valentine’s Day? Have you been so busy preparing for the upcoming midterm season that you forgot to book a dinner reservation at your significant other’s favourite restaurant? Or were L’Express, Bar Darling, and Fish Bone completely full by the time you finally called? Take a deep breath, The Tribune has come to your rescue.  

Although a fine-dining experience may be the grand romantic gesture that wows your partner on Feb. 14, sharing a personalized, delicious meal together is never a bad idea. These recipes were adapted from The New York Times’ Chocolate Lava Cake for Two and “Marry Me” Salmon— with The Tribune’s Valentine’s twist. 

“Marry Me” Salmon

For all the seafood lovers, this dinner will blow your partner’s expectations right out of the water.  

Ingredients: 

❥ 2 6 oz. salmon fillets 

❥ Kosher salt and black pepper

❥ ¼ cup thinly sliced sundried tomatoes, and 2 tsp. oil from the jar 

❥ ½ cup medium-yellow onion, chopped 

❥ ½ cup cremini mushrooms 

❥ 1 tsp. dried oregano 

❥ 8 oz bottle clam juice  

❥ 2 tbsp tomato paste 

❥ 1 tbsp harissa paste

❥ ½ cup heavy cream 

❥ Fresh basil leaves (optional) 

Steps: 

❥ 1. Pat the salmon dry and sprinkle salt and pepper over it. Rub 1 tbsp harissa paste onto the salmon.

❥ 2. Heat a cast-iron skillet over medium-high heat. Add 1 tsp. of oil from the jar of sundried tomatoes.  

❥ 3. Place the salmon skin-side down on the pan and sear for 5-7 minutes until the skin is crisp and brown. Reduce heat if the skin starts to burn. Then, transfer to a plate, skin side up.  

❥ 4. Reduce the heat to medium. Add the onion and mushroom to the skillet and season with salt. Cook for 5-7 minutes and stir occasionally. 

❥ 5. Reduce the heat to medium-low. Add the oregano, crushed red pepper, and remaining 1 tsp. of sundried tomato oil to the skillet and stir for a few seconds. Then, add the tomato paste and stir frequently for 3 minutes until it becomes darker.  

❥ 6. Add the clam juice and raise the heat back to medium-high. Cook and stir occasionally for 4-5 minutes until it reduces by half. Reduce the heat back medium-low. Add the cream and sundried tomatoes and cook for 5 minutes. Add more spices if needed. 

❥ 7. Bring the salmon, flesh-side down, back to the skillet and reduce the heat to low. Simmer for 1 minute until the salmon is cooked through. Add basil leaves if desired.  

Cupid’s Chocolate Lava Cake

A romantic Valentine’s Day dinner is not complete without a sweet treat. This chocolate lava cake will leave your partner happy to end the night right, or maybe just begin it.  

Ingredients: 

❥ 3 oz. of chopped bittersweet chocolate (70-74 per cent cacao) 

❥ 3 tbsp. of unsalted butter cut into cubes 

❥ 3 tbsp. granulated sugar 

❥ 1 large egg yolk 

❥ ½ tsp. of vanilla extract 

❥ ⅛  tsp. of kosher salt 

❥ 2 tbsp. of all-purpose flour 

❥ ¼ cup raspberries 

❥ Confectionery sugar (optional) 

❥ Sliced strawberries (optional) 

Steps: 

❥ 1. Heat the oven to 425 degrees and butter a 10-ounce ramekin dusted with granulated sugar. 

❥ 2. Combine the chocolate and butter in a bowl and set over a pan of gently boiling water. Cook until smooth. Then, remove from heat and set it to the side. 

❥ 3. Combine the egg yolk, sugar, salt, and vanilla in a bowl. Whisk for 2 minutes until it is foamy and thick. Then, whisk in flour until smooth. 

❥ 4. Use a spatula to add the chocolate to the flour mixture and mix until smooth. 

❥ 5. Pour mixture into the ramekin, adding ¼ cup of raspberries, and bake for 12-14 minutes.  

❥ 6. Use a knife to loosen the edges of the cake from the ramekin and invert the cake gently. Remove from ramekin and sprinkle the cake with confectionary sugar. Garnish with sliced strawberries.