Bet you’re thinking, “She’s a food blogger, course she’s planning some stellar sort of knock your socks off and right into bed Valentine’s Day meal.” Well… Let me disappoint you. I’ve got nothing. No fancy chocolaty molten dessert, no candlelit dinner, no Etta James to set the mood. I don’t even know what I’m making yet and there is nothing thawing in my freezer. To be perfectly honest, I’m thinking of a great little pizza place that may just fit the bill. Beer, pizza, and later that night some Archer to really set the mood.
Hopefully, you are all far more prepared then myself and have Valentine’s day covered. If not, these little salmon patties make just enough for two – and the parmesan risotto I paired with them, makes enough to feed a small army. It’s a classy sort of meal served over a bed of fresh greens that makes me feel like I can class up my kitchen from time to time. And, if you light some fancy candles and do the dishes, you can too.
Salmon Cakes for Two
From Cooking for Two 2012
If you are cooking these salmon cakes for two people, know that the risotto makes enough for a party of 8. So, be prepared for leftovers, or make more salmon cakes and have some company over.
Ingredients:
- 2 tbs plain panko
- 1 tbs minced fresh parsley
- 1 tbs lite mayo
- 2 teas lemon juice
- 1 small shallot, minced
- 1/2 teas Dijon mustard
- salt and pepper
- pinch of cayenne
- 10 oz skinless salmon, cut into 1″ pieces
- 1/2 cup chipotle panko
- 1/3 cup vegetabe oil
Preparation:
Combine the 2 tbs panko, parsley, mayo, lemon juice, shallot, Dijon, salt, pepper, and cayenne in a medium bowl. Set aside.
Pulse the salmon in a food processor until it is about 1/4″ pieces (2 – 5 pulses). Spoon the salmon into the panko mixture and toss gently to combine. Form into 4 small cakes.
Pour the chipotle panko into a shallow dish. Press each cake into the chipotle panko covering evenly on all sides. Place cakes on a plate, cover, and refrigerate for at least 2 hours.
Heat vegetable oil in a 10″ skillet over medium high heat. Cook salmon cakes in oil for 2 minutes or until golden on the bottom, before flipping and cooking 3 minutes longer, or until golden. Set on a paper towel lined plate to drain.
Slow Cooker Parmesan Risotto
from Slow Cooker Revival
Ingredients:
- Vegetable oil spray
- 4 tbs unsalted butter, divided
- 1 onion, minced
- 2 cups Arborio rice
- 1/2 cup dry white whine
- 5 cups low-sodium chicken broth
- 1 1/2 cups water
- 1 cup grated Parmesan cheese
- 2 tbs minced fresh chives
- salt and pepper
Preparation:
Spray the vegetable spray all over the inside of the crock pot to cover well.
Melt 2 tablespoons butter over medium heat in a large skillet. Cook the onion until soft, about 6 minutes. Add the garlic and cook 30 seconds. Add the rice, stirring often, cooking until edges are transparent, about 3 minutes. Add the wine and cook until absorbed, about 1 minute.
Spoon the rice into the slow cooker.
Bring the broth and water to a boil in a medium pot. Stir 3 cups of the hot broth into the slow cooker with the rice. Cover and cook on high 2 hours. Cover the broth and set aside.
After 2 hours, bring the broth back to a boil. Slowly pour 2 cups of the both into the slow cooker, stirring gently, until all of the liquid has been absorbed and the risotto starts to become creamy. Add the Parmesan, chives, and remaining butter to the risotto and stir. Add more of the hot broth if needed to make the risotto creamy. Season with salt and pepper to taste.
Do not keep this dish on the warm setting in your crock pot.
My name is Kita. I am a 20 something girl geek and website/graphic designer who can rock an apron like there is no tomorrow.
I don’t have any plans for Valentine’s Day either. Hubby’s just getting over the flu so a bowl of chicken noodle soup may be as romantic as I get. Well, that and a kiss on the check (not gonna kiss puke-breath lips). There’s some married bliss for you, huh.
I’m embracing your slow cooker love fully and think the risotto looks amazing. Creamy, rich and fantastically delicious.
We’re staying in and having fondue and watching Bones on Netflix. A nice lazy night!
I really like the idea of making risotto in the slow cooker. I must try this!
Ha, that’s a more ambitious Valentine’s meal than I have planned, certainly! Looks totally yummy too
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Nommy Salmon cakes!
anything in the slow cooker rocks in my book.
This is a lovely meal, and totally could be an awesome VDay dinner! Sadly my bf does not like fish :\
The salmon cakes only make a small portion – I say make em for yourself!
I’ve never heard of making risotto in the slow cooker. Sounds fantastic!
I think it may be my go to for risotto from now on! It was so simple.
I made my first pot roast the other day in the slow cooker and it was yummy. I love my shredded chicken tacos too!
Oh my goodness!! This looks like a meal to die for, love risotto.
ooo that Parmesan Risotto has me wanting to run to the store right now to get everything I need for this dish! Ps. Beer and Pizza isn’t so bad… haha… we spent the first night of our honeymoon snowed in at a pizza place in the mountains, eating pizza, drinking beer and watching the Super Bowl LOL
I won’t lie, that sounds kind of dreamy