Our Valentine’s Day Dinner

Pineapple and Soy Glazed Salmon
Avocado and Strawberries with Honey Vinaigrette
Spinach with Sesame Dressing (Aona No Goma-Ae)
White Coconut Cake
  • 1 1/4 cup(s) pineapple juice
  • 2 tablespoon(s) low-sodium soy sauce
  • 1/4 cup(s) dry sherry
  • 1 teaspoon(s) light brown sugar
  • 2 tablespoon(s) miso
  • 4  (6-ounce) skinless salmon fillets (I used Shetland Salmon from Scotland)
  • 1/4 teaspoon(s) fresh-ground black pepper
  • Directions
  • Marinate the salmon: In a medium saucepan over high heat, cook the pineapple juice, soy sauce, and sherry for 20 minutes. Stir in the brown sugar and cook for 5 more minutes. Using a whisk, stir in miso. Remove from heat and allow the mixture to cool. Season the salmon fillets with the pepper and place them in a shallow baking dish. Pour the pineapple glaze over the salmon fillets, turning to coat each side, and chill for 30 minutes. Preheat oven to 425 degrees F.
  • Roast the fillets: Place the salmon on the top shelf of the oven and cook until the flesh turns opaque — about 7 minutes. Change the oven temperature setting to broil and cook until the glaze begins to brown — 2 to 3 minutes. Serve immediately. I served it on a sheet of Nori.
  • Ingredients
    • 2 1/2 tablespoon(s) lemon juice
    • 3 tablespoon(s) honey
    • 3 tablespoon(s) olive oil
    • 1/8  sea salt
    •  teaspoon(s) ground black pepper
    • 2  avocados , peeled, pitted and cut into wedges
    • 8 ounce(s) strawberries, halved
    1. Whisk the lemon juice, honey, olive oil, salt, and pepper together.
    2. Arrange the avocados and strawberries on 6 salad plates.
    3. Drizzle the vinaigrette over the fruit salad. Serve immediately.
    • 3 tablespoons shortening
    • 1/2 cup granulated sugar
    • 1/3 teaspoon vanilla
    • 3/4 cup flour
    • a few grains salt
    • 1 teaspoon baking powder
    • 1/4 cup milk
    • 1 egg white
    • 1 & 1/2 tablespoons shredded coconut


    1. Cream the shortening with the sugar and vanilla.
    2. Sift together the dry ingredients and beat in alternately with the milk.
    3. Fold in egg white, whipped stiff.
    4. Transfer to a small oiled loaf pan or a 9-inch layer cake pan. Sprinkle the coconut over the top.
    5. Bake in a moderate oven (350–375 degrees) about 30 minutes.

    ~From “Table for Two” by Ida Bailey Allen (Garden City Publishing Co. Inc., 1947)

    Susan made the cake. I made the other dishes. It was all delicious!!!