That's right- we scrapped our plans for the laundromat and made dinner instead! What better way to celebrate Valentine's Day than with some chemistry in the kitchen?
We dashed through the rain to the market, where we found a fabulous deal on salmon fillets. Since stuffed salmon rolls are one of our favorite collaborative recipes, it seemed meant to be!
We've served dish with several variations (I'm partial to a goat cheese & thyme version that I dreamed up!). This time around we decided to spoil ourselves with a luxe crab & artichoke filling. Adam melted 2 parts cream cheese, 1 part butter, and 1 part cream, then poured it over crabmeat and artichoke hearts. I stirred in a few tablespoons of parmesan cheese, a dash of onion powder, and plenty of salt and pepper. We added the lovely fresh dill we had on hand, but you could use any chopped herb of your choosing.
A crunchy topping gives the rolls texture. Adam likes to use a mixture of panko bread crumbs and grated parmesan cheese, with a sprinkling of herbs for color and a dash of salt and pepper.
Your rolls are done when they are warmed through. You can test this by pulling out the bamboo skewer and feeling the middle. The crust should be browned, and you can broil it briefly to speed this up.
Stuffed salmon is so incredibly rich, you'll want a light green vegetable as a contrast. We garnished with lemon wedges and continued the theme with a pitcher full of sparkling vodka lemonade. Conversation hearts in our glasses were a sneaky way to sweeten our beverages!
Hope your Valentine's Day was as delicious as ours!
Elizabeth & Adam