Photo: Valentine’s Day Recipes for dinner © Pexels/Karola G
Whether you’re planning a cozy night in, cooking for someone special, or treating yourself, these recipes can turn Valentine’s Day into something warm, indulgent, and memorable. From chocolate desserts to comforting bakes and flavour-forward dinners, each dish brings a little extra love to the table.
An Elegant Dinner that Feels Thoughtfully Made
Grilled salmon with prune chutney is proof that nourishing meals can still feel indulgent. With rich flavour, beautiful presentation, and a balance of sweet and savoury, this dish sets the tone for a relaxed yet refined Valentine’s evening.
Grilled Salmon with Prune Chutney
Prep time: 10 minutes • Cook time: 1 hour • Servings: 4 portions
Ingredients:
- 4 skin-on salmon fillets (675 g/1.5 lbs total)
- 2 tbsp (30 ml) extra virgin olive oil, divided
- 1 onion, chopped
- 2 tbsp (30 ml) brown sugar
- ¼ cup (60 ml) wine vinegar
- 3 tbsp (45 ml) orange juice
- 1 apple, peeled, cored, and finely diced
- 1 cup (250 ml) California prunes, chopped
- 1 tbsp (15 ml) fresh grated ginger
- ½ tsp (2.5 ml) cinnamon
- 1/8 tsp (0.75 ml) nutmeg
- 1 cup (250 ml) water
- Pinch salt
- Pinch black pepper
Directions:
For the chutney:
- Add 1 tbsp (15 ml) olive oil to a pan set over medium heat.
- Add onion and cook until softened, about 5 minutes.
- Add brown sugar, vinegar, and orange juice.
- Simmer for 5 minutes. Add apple, prunes, ginger, cinnamon, and nutmeg.
- Cook on low heat for about 30 minutes, stirring often.
- Add water as needed, using ¼ cup at a time so chutney stays jammy and moist.
- Set aside.
For the salmon:
- Sprinkle the flesh side of the salmon with salt and pepper.
- In a large nonstick skillet, heat the remaining 1 tbsp (15 ml) oil over medium heat.
- Cook the salmon skin-side down for about 10 minutes, or until the skin is crisp.
- Turn and cook until fish flakes easily with a fork, about 3-4 minutes (total cooking time is 10 minutes per inch of thickness).
- Add 1 to 2 tablespoons of prune chutney to each salmon fillet and serve.
- Save extra chutney in the refrigerator.
A Bold, Flavour-Forward Valentine’s Dinner
This harissa-grilled chicken, paired with a fresh salad of chickpeas, carrots, and cucumbers, brings warmth and spice to the table. Inspired by North African flavours, it’s vibrant, colourful and satisfying, making it a Valentine’s dinner that feels special without being complicated.
Harissa Grilled Chicken with Chickpea, Carrot, and Cucumber Salad
Ingredients:
Harissa grilled chicken:
- 1/2 cup (125 ml) plain yogurt
- 2 cloves garlic, minced
- 2 Mina Halal boneless skinless chicken breasts
- 1 1/2 tbsp (22 ml) harissa paste
Chickpea, carrot, and cucumber salad:
- 3 carrots
- 1 English cucumber
- 1 can chickpeas, 19 oz (540 ml), rinsed and drained
- 1 green onion, thinly sliced
- 1/4 cup (60 ml) fresh mint leaves, divided
- 1/4 tsp (1 ml) cinnamon
- 1/4 tsp (1 ml) cumin
- 1/4 tsp (1 ml) paprika
- 2 tsp (10 ml) honey
- 2 tsp (10 ml) lemon juice
- 1 tbsp (15 ml) tahini
- 1/2 cup (125 ml) plain yogurt
- 2 tsp (10 ml) harissa paste
- Salt and pepper, to taste
Directions:
Harissa grilled chicken:
- Combine harissa, yogurt, and garlic in a small bowl.
- Remove tenders from each chicken breast and set aside.
- Place chicken breasts between two sheets of plastic wrap and gently pound to 1” (2.5 cm) thickness using a mallet or heavy pot.
- Place the chicken and tenders in a resealable plastic freezer bag. Pour the harissa mixture over top, and gently massage it into the chicken. Refrigerate for one hour or up to overnight.
- Preheat barbecue to medium-high heat. Lightly coat the grill with a non-stick cooking spray.
- Remove the chicken from the marinade and place it on the preheated grill. Discard leftover marinade.
- Cook chicken for 3 to 4 minutes per side or until evenly char-grilled and the internal temperature reaches 165°F (74°C).
- Remove from heat and allow to rest for 5 to 10 minutes before slicing into strips.
Chickpea, carrot and cucumber salad:
- Slice carrots and cucumber lengthwise into thin ribbons using a mandolin or a Y-shaped vegetable peeler. Discard the seeds from the cucumber.
- Place in a large bowl with chickpeas, green onions and half the mint leaves.
- Whisk together the remaining ingredients and drizzle over the salad. Toss to coat and season with salt and pepper.
- Divide the salad between individual plates or serve on a large platter.
- Top with grilled chicken and any remaining salad dressing. Garnish with mint leaves.
SIMILAR TO THESE VALENTINE’S DAY RECIPES THAT YOU MAY LIKE: DELICIOUS STRAWBERRY TIRAMISU
A Cozy Bake for Valentine’s Morning (or Midnight)
Soft, warm and generously swirled with cinnamon sugar, these rolls are the definition of comfort. Topped with a creamy spread, and using heart-healthy Canadian canola oil instead of butter to lower the saturated fat content of the rolls, they’re ideal for a slow Valentine’s morning or as a sweet, homemade treat to enjoy together later in the evening.
Cinnamon Swirl Rolls
Prep time: approx. 2.5 hours • Cook time: 20 to 25 minutes • Makes: 12 rolls
Ingredients:
Dough:
- 3 tbsp (45 ml) granulated sugar, divided
- 1 cup (250 ml) unseasoned mashed potatoes, cooled
- 1/2 cup (125 ml) hot water
- 2 1/4 tsp (11 ml) active dry yeast
- 1/3 cup (75 ml) canola oil
- 2 eggs, lightly beaten
- 1/2 tsp (2 ml) salt
- 3 1/4 cups (810 ml) all-purpose flour
Cinnamon sugar filling:
- 1 cup (250 ml) packed brown sugar
- 1/4 cup (60 ml) canola oil
- 1 tbsp (15 ml) ground cinnamon
- Cream cheese spread
- 1/2 cup (125 ml) cream cheese, softened
- 1/2 cup (125 ml) icing sugar, sifted
- 1/4 cup (60 ml) 35% whipping cream
- 1 tsp (5 ml) vanilla
- 1 tsp (5 ml) lemon juice
Directions:
Dough:
- In a medium bowl, add potatoes and all but 1/2 tsp (2 mL) of the sugar. Mix to combine and set aside.
- In a large bowl, add the reserved sugar to the hot water and dissolve. Add yeast to the water mixture, let stand until it’s frothy, about 10 minutes. Whisk in oil, potato mixture, eggs, and salt.
- Slowly add in flour until the dough becomes sticky.
- Place dough onto a floured surface and knead in remaining flour until smooth, about 5 minutes.
- Place in an oiled bowl, cover, and let rise until the dough has doubled in bulk, about 1 hour.
Cinnamon sugar filling:
- In a small bowl, mix sugar, canola oil, and cinnamon until well combined; set aside.
- Once the dough doubles in size, gently press the centre to release trapped air. Reform into a ball and place on a floured surface.
- Using a floured rolling pin, roll out the dough to form a 14 x 18 inch (36 x 46 cm) rectangle.
- Sprinkle sugar mixture evenly over the rolled-out dough. Gently press the mixture in.
- Starting from a long side, gently roll into a long cylinder. Pinch seam closed. Using a serrated knife, cut into 12 pieces and place in a parchment paper-lined 9 x 13 inch (23 x 33 cm) baking pan. Cover and let rise until doubled, at least 30 minutes.
- Preheat your oven to 375 (190ºC).
- Bake until golden, 20-25 minutes. Remove from oven and let cool in the pan.
Cream cheese spread:
- In a bowl, using an electric hand mixer, beat ingredients together until creamy. Spread the cinnamon buns before serving.
—NC
