Ok boys, you decided that a 5 pound hunk of pork, while right up your alley, is not quite delicate enough for your sweet little buttercup.  Here’s something that is.  This salmon will sweep your sweetheart off her feet, just like it did me years ago when it became one of my all time favorites!  Don’t get jealous, food is but a fleeting fling; this one particularly quick.  It’s not Love, Actually, but once that last bite is swallowed down she’ll be yours again.  Forever perhaps.  Just make sure you really love her or at least print the recipe on the back of her Valentine. 

Sun-Dried Tomato Salmon

• 4 salmon fillets (about 1 lb) 
• 1 egg 
• 1 1/2 c bread crumbs
• 2 T flour
• 2 T olive oil
• 1 large onion
• 2 + T sun-dried tomato paste
• Water
• 1/3 c pine nuts

Bread fish dipped in egg.  Fry in olive oil over medium heat to slowly brown.  Remove from pan.  Saute sliced onions in olive oil.  Add sun dried tomato paste and pine nuts.  Serve over fish.

Parsnip Puree

• 1 lb parsnips
• 3 cups chicken broth
• ½ cup cream
• 3 T butter
• S&P to taste

Boil parsnips in chicken broth for 20 minutes until soft.  Transfer to a food processor and process with ¼ cup chicken broth, cream, butter, and S&P.