Dinner For Two Date Night Recipes: Salmon Skewer and Chocolate Mousse
What does one cook for a date night dinner? Here are two recipes perfect for a dinner date for two; Cedar Plank Salmon and Scallop Skewers with Romesco Sauce and Chocolate Mousse with Extra Virgin Olive Oil from a renowned chef Cat Cora. Try them and impress your loved one.
Cedar Plank Salmon and Scallop Skewers with Romesco Sauce
• 1 6 ounce salmon, large dice
• 6 scallops. Cleaned
• 2 tablespoons of Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
• kosher salt
• black pepper
• 1 lime, halved
• ½ red pepper, large dice
• ½ red onion, large dice
• ½ pablano pepper, diced large
• 1 red pepper, roasted and peeled
• 1-tablespoon almonds
• ¼ cup of Cat Cora’s Kitchen by Gaea’s Kalamata D.O.P. Greek Extra Virgin Olive Oil
• ¼ c of cherry tomatoes, roasted
• 2 cloves garlic
• 1 tablespoon sherry vinegar
• 8 wooden skewers
To get started preheat oven to 400 degrees. Soak skewers in water for 30 minutes-1 hour. Preheat the grill. Marinate the scallops and salmon in with olive oil, salt, pepper and lime. Let sit for 10 minutes refrigerated. In a blender, add in the roasted peppers, tomatoes, almonds, garlic and oil, blend well.
Season with salt and pepper. Set aside. Begin skewering the salmon, scallops and vegetables. Lay on cedar plank and place in the oven. Turn to broil and cook for 3-4 minutes. Place the skewers on top of each other, spoon on Romesco sauce and serve warm.
Chocolate Mousse with Extra Virgin Olive Oil
• 9 ½ ounce. extra bitter dark chocolate
• 2/3 cup. Cat Cora’s Kitchen by Gaea Sitia, Crete D.O.P. Greek Extra Virgin Olive Oil
• 7 eggs
• ½ cup sugar
• 1 pinch salt
• 3 tablespoons “Cointreau” (cuantro)
• Grated orange peel ( from 1 orange)
• Chocolate flakes for topping
Melt the dark chocolate (ben mari) and add the Sitia, Crete D.O.P. Greek Extra Virgin Olive Oil and the “Cointreau”. In a bowl of an electric mixer, beat together the egg yolks and half of the sugar till the mixture becomes fluffy. Add the mixture into the chocolate and mix well together.
In a different bowl, beat together the egg whites with the rest of the sugar and the salt. Add it in the chocolate mixture as well as the grated orange peel. Serve in individual bowls, using chocolate flakes for topping. Store the mousse into the refrigerator.
Recipes are provided by Chef Cat Cora, producer of Cat Cora's Kitchen by Gaea’s range of olive oils.