Valentine's Day 3 -course Meal

Posted by Ling & Sons Food Market on

Valentine's Day Menu.

Tune in this Sunday at 6 PM Live via our Facebook page @lingandsons and find out  how to cook this delicious 3 course meal right in time for Valentine's Day. 

Surprise your loved one this Valentine's Day with your culinaire skills. Chef Haisa from @Redbeyondfood is ready to show you show off on the big day. 

Appetizer- Salad Verte:

When made correctly, this simple, classic bistro salad is astonishingly beautiful and delicious. The Lettuce should very fresh and crisp and handle with the utmost care, so as to not bruise the delicate leaves. Always enjoy salad verte right away as it will wilt quickly after tossing. 


  • 2 teaspoons Dijon mustard
  • 1 tablespoon red wine vinegar
  • 2 teaspoons minced shallot
  • 3 tablespoons sunflower or vegetable oil
  • Sea salt and freshly ground black pepper, to taste
  • 1 large head bibb lettuce, rinsed, dried and torn into bite-size pieces.
  • 1 tablespoon fresh herbs, such as flat-leaf parsley, chives, dill or mint, chopped.


  • In a medium bowl, whisk together the mustard, vinegar and shallot. While whisking, slowly dizzle in oil. Taste and adjust seasoning with salt and pepper.
  • To a large salad bowl, add lettuce and herbs and gently toss with just enough vinaigrette to coat the leaves. Taste and adjust seasoning with salt and pepper.
  • To serve: Divide salad among chilled plates, neatly mounding the green leaves in the center of each plate. Serve immediately.

Main dish: Seared Salmon with white wine Pan Sauce. 

Salmon is the perfect dish for our romantic dinner. The recipe is very easy, quick and delicious to do.

Making sure salmon fillets are dry and brought up to room temperature before adding them to the hot skillet. This will allow the fish to become golden the outside and evenly cooked on the inside.


  • 4 ( 5 to 6 ounce) salmon fillets, trimmed and pin boned.
  • Sea salt and freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 3 tablespoons unsalted butter, divided
  • 2 tablespoons capers, rinsed and roughly chopped
  • 2 tablespoons fresh lemon juice
  • ¼ cup dry white wine
  • 2 tablespoons finely chopped flat-leaf parsley


Season fillets generously on both sides with salt and pepper. In a large nonstick skillet, heat oil over medium-high heat until almost smoking. Sear salmon on both sides until nicely browned and the flesh is no longer translucent in the thickest part of the fillet, 3 to 5 minutes per side. Remove salmon from skillet and place on a large plate; tent with foil to keep warm. ( fillets thicker than 1 inch can be roasted briefly in a hot oven to finish cooking through)

            Discard the oil from skillet and return to the stovetop over medium heat. Add 2 tablespoons of butter to the skillet and melt, stirring to release any browned bits on the bottom of the pan and cooking until butter turns golden brown and smells nutty, 2 to 3 minutes. Add capers, lemons juice and white wine and simmer, stirring constantly for 2 to 3 minutes longer. Whisk in remaining tablespoon of butter, remove skillet from heat and stir in chopped parsley. Taste and adjust seasoning with salt and pepper.

To serve: Place salmon fillets on warmed dinner plates and spoon pan sauce over; serve immediately.

Dessert: Berries Galette


This free form fruit tart requires no special pan and is beautiful in its rustic simplicity. Fruit is partially encased in flaky dough and baked to crusty perfection. This versatile dessert is terrific with any seasonal fruit.

  • 1 ready to cook pie crust
  • 1 ½ cups berries
  • ¼ cup unbleached all-purpose flour
  • 2 teaspoons fresh lemon juice
  • 2/3, plus 1 tablespoon, granulated sugar
  • 1 large egg, beaten, for egg wash
  • Vanilla ice cream for serving

Preheat oven to 400 F and place a rack in the center. Line a rimmed baking sheet with parchment paper or silicone mat.

Generously flour a work surface and place the chilled dough disk on the flour. Dust the top of the dough with flour. Using a roller pin, roll chilled dough into a circle, turning and flipping the dough as needed with bench scraper to prevent sticking, until the circle measures 14 inches wide and 1/8 inch think. Starting at one edge, roll the dough around the rolling pin and transfer the baking sheet. Chill for 30 minutes.

In a medium bowl, combine berries and sprinkle with flour, lemon juice and 2/3 granulated cup sugar. Use a silicone spatula to toss the fruit until it is evenly coated.

Mound the fruit in the center of the chilled dough round. Leaving a 1 1.2 inch border. Fold the border up and around the mount of fruit, pleating it to make a pretty, circular enclosure, and leaving the center open. Brush the top of the pleated dough with beaten egg and sprinkle with remaining sugar.

 Place galette in the preheated oven and bake until the crust is deep golden brown and the fruit is bubbling, 40 to 45 minutes. Use a metal spatula to lift the galette slightly and check the underside of the crust, which should be a beautiful brown color. Transfer to a rack to cool for 15 minutes. To serve, transfer the galette to a serving plate. Slice and serve warm with vanilla ice cream.