Spork and Skewer

 Wow, life can sure get hectic. As you most of you know, Miles and I are now the proud Mommy and Daddy of our new little girl, Alice Katherine. She was born at the end of December, and I think we are finally settled in. I feel it is time for me to return to my blogging. Since our life is so full of love, it seems very appropriate to post my Valentine meal from earlier this week.

Miles and I had a very low key Valentines Day this year. Since Alice is just seven weeks old, we are home a lot. We also decided it would be a smart idea to conserve funds this year, soooo... needless to say, we stayed home for Heart Day this year. Actually, it was kind of nice. Miles cooked a chicken dinner for me on Saturday, and I cooked these Salmon Love Pockets (yes, I named them) on Monday, which was Valentines Day. They look fancy, taste fantastic, and are baby friendly to prepare because they can be made ahead of time, perhaps while baby is sleeping. Miles cleaned his plate, I bet you and your sweetie will do the same.

 Printable Recipe

Salmon Love Pockets
This recipe was inspired by one from my Better Homes and Gardens cookbook. This version serves two.

You will need:

2 4 oz fillets of salmon
salt and pepper
4 tablespoons of butter1 teaspoon of chopped dill
16 sheets of thawed phyllo dough







First, preheat oven to 375 degrees and melt the butter.






Next, portion your fish; brush each with butter, and season with salt, pepper, and a sprinkle of fresh dill.






Cover a baking sheet with foil, and lay-out one sheet of phyllo. Brush the dough with butter. Repeat process with seven more sheets. Stack them buttered layer upon buttered layer.





Lay the fish seasoned side down on phyllo.







Wrap the fish in a bundle, like this:







Brush with butter, and flip right side up.







Bake for 20-25 minutes, until golden and delicious.







Serve with a squeeze of lemon and a drizzle of Dijon sauce (recipe to follow). Garnish with dill.

Dijon sauce:
Bring 1/2 cup of white wine to a boil; add two tablespoons of finely chopped shallots. Whisk in 1/2 cup of chicken broth and 1/4 cup of flour. Bring back to a boil. Boil for 2 minutes, reduce heat to low, and stir in 1 tablespoon Dijon mustard. Add salt and pepper to taste.