Mother’s Day is all about treating moms in the best way possible. That means sending some of her favourite flowers, taking her to the spa or giving her the day to spend time with her friends.
While all of these may be the best way to show your mother how much she means the world to you, we recommend that you top the list by cooking for her! It will blow her breathe away to have you prepare her an over-the-top Mother’s Day dinner. Plus, this would be an amazing way to get your mother to take a break from cooking for the family.
Make this meal the grand finale of the day’s celebration that you’ve planned for her. Here’s a fool-proof way to end it with a quick, simple yet delicious dinner that would absolutely make her day. She deserves it all!
CRISPY PAN SEARED SALMON FILLETS
| INGREDIENTS | |
|---|---|
| 1 tbsp | Lemon juice (optional) |
| 2 fillets | Salmon, room temperature |
| 2 tbsp | Extra virgin olive oil (you can also use regular olive oil) |
| ½ tbs | Salt |
| ½ | tbs Pepper |
METHOD
- Season salmon fillets with some salt, pepper and lemon juice.
- Heat some extra virgin olive oil in a large skillet over medium heat.
- When the oil shimmers, add the salmon skin side down and cook for two to 3 minutes.
- Use a cooking flipper and gently flip the salmon and continue cooking them for six minutes or until the salmon is cooked to your liking.
- Once done, remove and set it aside.
ANTIOXIDANT MOCKTAIL
INGREDIENTS
- 1 cup Grape juice
- 1 cup Cranberry or orange juice
- 1 bottle Sparkling water
- Orange, thinly sliced (or any other citrus fruits such as strawberries, peaches)
METHOD
- Add the sparkling water, grape and cranberry juice into a jar. Stir well.
- Next, put in the chopped fruits and give it another stir.
- Chill it in the fridge for a minimum of one hour before serving.
CREAMY BUTTER GARLIC SAUCE
| INGREDIENTS | |
|---|---|
| 1 tbsp | Extra virgin olive oil |
| 1 tbsp | Unsalted butter |
| 1 tbsp | All purpose flour |
| 1 cup | Cooking cream (you can also use half & half or low fat evaporated milk) |
| 1 | Lemon, zest and juiced |
| 1 | Yellow onion, diced |
| 3 cloves | Garlic, minced (add more if needed) |
| 3 cups | Baby spinach, washed |
| ⅓ cup | Parmesan cheese, grated |
| ½ tbsp | Fresh parsley, washed and finely chopped |
| ½ tbs | Chili flakes (optional) |
| ½ tbs | Salt |
| ½ tbs | Pepper |
| Lemon, thinly sliced | |
METHOD
- While cooking the salmon, heat another large skillet on another stove with some olive oil and butter over medium heat. Keep an eye out as you wouldn’t want to burn the butter.
- Next, add in the diced onion and garlic. Cook until fragrant. shallots, and garlic and cook until the garlic is fragrant.
- Add in the flour and cook it for one minute. Do not let your flour turn brown as it can change the colour and taste of the sauce.
- Reduce heat to low and slowly pour in the cooking cream and lemon juice and whisk it to get rid of lumps. Bring to a gentle simmer.
- Afterward, season with salt, pepper and chili flakes according to your taste.
- Before adding in the baby spinach, put in the parmesan cheese and stir until dissolved. Continue cooking for another five to 10 minutes.
- Remove the skillet from heat and set it aside.
- In the meantime, place the salmon in a baking dish and slowly spoon the sauce over the salmon.
- Garnish with lemon slices and parsley.
- Serve immediately.
Sources: Cafe Delites, Recipes From a Pantry
