Woo With Omega-3

If you want to woo your Valentine, do it with Omega-3 oils.

Salmon is high in protein and a rich source of vitamin A, the B-group vitamins and Omega-3 oils. Enhance the fish’s natural flavor with a pink peppercorn and port sauce. Find pink peppercorns—berries from the Baies rose plant, which have a slightly sweet and pungent after-taste—in the herb and spice section.

Combine blanched sugar snap and snow peas with extra fancy petit pois and edamame for a healthy, colorful and multi-textured vegetable side. Finish the menu with crispy potatoes, followed by dessert—bowls of fresh berries topped with a dollop of Greek yogurt.

Bon appétit!

Seared Fillet Of Salmon With Pink Peppercorn Port Sauce(Serves 4)4 5-ounce fillets of wild salmon, with skin, preferably center cut

Freshly ground black pepper, to taste

Coarse kosher salt, for the pan

1/3 cup port, to taste

1/4 cup cranberry juice

1 teaspoon pink peppercorns

1 teaspoon unsalted butter, room temperatureTo prepare:Sprinkle salt in a heavy skillet over high heat.

Add peppercorns to the port in a small dish.

Set port aside.

Season salmon with black pepper.

Place fillets skin-side down in the hot skillet.

Firmly press the fish with an offset flat spatula.

Cook, until browned and crisp, about 1 to 2 minutes (flesh will turn pale along the bottom of the fillets, while the center will remain a bright color).

Turn the fillets over.

Cook, until seared on top and done to personal preference, about 1 minute longer.

Transfer the fillets to a warm plate.

Wipe out excess salt from the hot skillet with a paper towel.

Immediately add port, cranberry juice and peppercorns to the skillet.

Bring to a boil.

Cook, until the liquid is reduced to nearly a glaze, about 1 minute.

Swirl butter into the sauce.

Taste and adjust the flavoring.

Arrange salmon on warm dinner plate.

Spoon peppercorn sauce on top.

Serve at once.Thinly Sliced Crisp Potatoes(Serves 4)1 large baking potato, peeled and dark brown spots removed

1 tablespoon extra virgin olive oil, for drizzling

Sweet paprika, for sprinkling

Freshly ground black pepper, to taste

Optional: 2 teaspoons Parmesan cheese, freshly gratedTo prepare:Preheat oven to 400°F.

Lightly coat the bottom of an 8-inch pie dish with oil.

Peel potato.

Rinse under cold water.

Slice potato with a benriner, or mandoline, fitted with a finger guard and set for thin slices, starting at the small end.

Arrange the potato slices, overlapping them around the outer edge of the pie dish and continuing toward the center.

Drizzle a few drops of oil over the potatoes.

Sprinkle with paprika and pepper.

Add Parmesan cheese, if using.

Bake, until the edges of the potatoes are brown and the slices are tender to the fork, about 30 to 35 minutes.

Cut into quarters.

Serve at once.Steamed Snow And Snap Peas, Petit Pois, And Edamame(Serves 4)1 cup snow peas

1 cup sugar snap peas

1 cup extra fancy petit pois, defrosted

1 cup shelled edamame, defrostedTo prepare:Remove the strings from both sides of the snow and sugar snap peas.

Trim both ends on an angle.

Add sugar snap peas to a large saucepan of boiling salted water.

Cook, until they are crunch tender, about 1 minute.

Remove with a slotted spoon.

Rinse under cold water.

Drain.

Add snow peas to the boiling water.

Cook, until they are crunch tender, about 30 seconds.

Remove with slotted spoon.

Rinse under cold running water.

Drain.

Add edamame to the boiling water.

Cook, until nearly tender, about 1 minute.

Remove with slotted spoon.

Rinse under cold running water.

Drain.

Add petit pois to the boiling water.

Cook, until just reheated.

Drain well.

Toss all four vegetables together.

Serve at once.