Valentines 2017

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first_imgChocolate Avocado MousseFrom cup semisweet chocolate chips4 very ripe (8 ounce) avocados, peeled and pitted1/2 cup agave1/2 cup unsweetened cocoa powder1 tablespoon pure vanilla extract1/4 teaspoon fine saltFresh raspberries, for garnishDirectionsPlace the chocolate chips in a small bowl.Place over a small saucepan of barely simmering water.Stir until the chocolate is melted and smooth, about 3 minutes.Set aside to cool slightly.Place the melted chocolate, avocados, agave, cocoa powder, vanilla and salt in a food processor.Blend until smooth and creamy, scraping the sides of the bowl as needed.Spoon into glasses and refrigerate for at least 3 hours (can be prepared 1 day in advance).Garnish with fresh raspberries and serve. Almond Crusted SalmonFrom www.cookinglight.comIngredients1/4 cup almond meal1/4 cup panko1/4 teaspoon ground coriander1/8 teaspoon ground cumin4 (6-ounce) salmon fillets, about 1-inch thick2 teaspoons lemon juice1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepperCooking spray4 lemon wedgesPreparationPreheat oven to 500°.Combine first 4 ingredients in a shallow dish; set aside.Brush tops and sides of fish with juice: sprinkle with salt and pepper.Working with 1 fillet at a time, dredge top and sides in almond mixture;place skin side down on broiler pan coated with cooking spray.Sprinkle any remaining crumb mixture evenly over fish; press gently to adhere.Bake at 500° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.Serve with lemon wedges.last_img

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