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Salmon in Paper Hearts

 

 

 

 

 

 

 

 

Are you looking for a romantic recipe to make for your loved one? This is the perfect recipe to serve on your next date night! The salmon is steamed to perfection using this French method of cooking, and the vegetables are bright and full of flavor. The butter combines with the orange zest and herbs to make the perfect butter sauce. The beautiful presentation in the paper heart makes this dish extra romantic and unforgettable. The best part of this recipe is that it is very quick to prepare, and there are no pots and pans to clean. That what I call romance!

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Ingredients

  • 2 4-6 ounce skinless wild caught salmon filets

  • 10 pieces of asparagus, ends trimmed

  • 4 baby patty pan squash, cut in half (one small sliced zucchini can be substituted)

  • 8 thin strips of red bell pepper

  • 10 petite baby carrots

  • 8 fingerling or baby potatoes, ¼ inch sliced

  • 4 tablespoons of Challenge Butter

  • 1 teaspoon of grated fresh orange peel

  • 2 tablespoons of diced fresh herbs of your choice

  • Salt and pepper

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You will also need scissors, parchment paper and a baking sheet.

 

Directions

  • Preheat your oven to 400 degrees.

  • Next, cut four pieces of parchment paper, approximately 15 x 15 inches. Stack paper back to back. Draw a large heart in pencil, cut out with scissors.

  • To assemble paper heart packets, place salmon filet in the center of two of the cut out hearts. Carefully arrange the asparagus, patty pan, red bell pepper, carrots and potatoes among the two hearts. Top each with two tablespoons of butter, orange zest and fresh herbs. Season both hearts with salt and pepper to taste. Place the remaining  paper heart on top of salmon and vegetables.

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To seal edges, begin by rolling a small 1 inch section over, then fold. Repeat this until all edges are sealed.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Place hearts on a baking sheet and place on the middle rack in oven. Bake for 20 minutes and remove from oven. Let heart packets rest for about 4 minutes before opening.

Serves two

 

 

 

 

Ingredients

  • 1 ¼ cups of Member's Mark Unsalted Sweet Cream Butter (used throughout)

  • 3 cups of Member's Mark Buttermilk Pancake Mix

  • 2 cups of Member's Mark Vitamin D Whole Milk

  • 2 Member's Mark Pasture Raised Grade A Large Brown Eggs

  • 5 teaspoons of Magnolia-Star Pure Vanilla Extract (used throughout)

  • 2 cups of Driscoll's Sweetest Batch Blueberries

  • 1 cup of Member's Mark Organic 100% Pure Maple Syrup

  • Member's Mark Original Dairy Whipped Topping

  • 1 cup of Member's Mark Honey Almond Granola

 

Directions

  1. Preheat the oven to 400 degrees.

  2. Place ¼ cup (½ of a stick) of butter on a 13”x 8” sheet pan. Place it in the oven to melt the butter while making the batter.

  3. In a mixing bowl, combine the pancake mix, eggs, milk, and 2 teaspoons of vanilla. Stir until combined. Note: Batter will still be lumpy, let it sit for 3-4 minutes before baking.

  4. Pour batter onto the sheet pan with the melted butter. Use a spatula to spread batter, creating an even surface. Sprinkle berries on top.

  5. Place the sheet pan into the oven and bake for 10-12 minutes or until lightly browned on top and cooked through.

  6. Let cool slightly, then cut into 12 squares.

  7. While the pancakes are baking, create your syrup. Place 1 cup of butter (2 sticks) in a saucepan over medium-high heat, stirring continuously. Continue cooking the butter once melted, until the butter begins to brown and smells fragrant. Remove from heat (butter will continue to brown)

  8. Stir 3 teaspoons of vanilla and the maple syrup into the butter, and stir until combined.

  9. To serve, place a pancake on a plate. Top with syrup and a sprinkle of granola on top.

 

Yield: 12 pancakes/2 cups of syrup

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