I was going to make reservations for Dave and I at a new local spot for Saturday night, but I was moved by a local radio's suggestion of a candlelight dinner to support Earth Hour instead.
Over 150 cities in Canada are turning out their lights from 8pm- 9pm (even the CN Tower is going dark!)
I'd like to do my part by staying in, unplugging and lighting some candles for a romantic dins. I plan on making a meal that can be served at room temperature to avoid using any electricity for the hour.
I will be serving up a nice herb-crusted salmon dish that I adapted from this recipe from Martha. I love the easy oven-poaching method, which results in such a tender moist fish. It's very fitting for this occasion as the dish is earth-like with all the green herbs.
- Preheat oven to 250 degrees and place a roasting pan filled with water on bottom rack.
- Line a rimmed baking sheet with parchment paper and lightly oil parchment; set aside.
- Chop parsley, shallots, dill and lemon zest together until very fine. Transfer to a small bowl and stir in oil and Dijon; set aside.
- Season skin side of fish with coarse salt and a pinch of pepper. Place skin side down on prepared baking sheet.
- Season top of fish with more salt and pepper and pat on herb mixture.
- Transfer to oven, and bake 30 minutes for rare to medium rare.
- Remove from oven, and let stand until room temperature.
You can serve the herb-crusted salmon over a spring salad with some roasted root vegetables or serve with grilled veggies and a simple rice pilaf for a well-balanced meal. Whatever floats your boat!