The process of creating a meal together can be a bonding experience that strengthens relationships as it requires trust, understanding and communication. Together you can learn new skills and feel a sense of accomplishment. It’s a fun experience when you try new recipes, experimenting with flavours or learning new cooking techniques.

Amid this chaotic world full of distraction, couples need ways to ignite positive emotions, such as happiness and sense of fulfilment. Studies have shown that socializing and sharing a meal with loved ones can be a form of therapy or meditative activity, hence it will reduce stress by supplying a good dose of dopamine into the brain.

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Here are Easy-to-follow recipes for a Valentine's Day dinner for two:

Lemon and Herb Salmon

Ingredient

• 25cupolive oil
• 13cupfresh lemon juice
• 1tablespoon red wine vinegar
• 5tablespoon honey
• 2teaspoonsminced garlic
• 1tablespoonfresh basil, chopped
• 5tablespoonfresh parsley, chopped
• 5tablespoonfresh rosemary, chopped
• 1teaspoonkosher salt
• 25teaspoonfreshly-ground black pepper
• 340gsalmon, cut into 4 pieces

Instruction

• Combine all ingredients (except for the salmon) in a large jar with a lid. Shake vigorously until completely combined (or whisk ingredients together in a small bowl).
• Set aside about ¼ cup of marinade for later.
• Place salmon and remaining marinade in a large zip-top plastic bag or in a glass container. Place in the refrigerator to marinate for about 30 minutes (and not longer than 1 hour).
• Heat the coals or a gas grill to medium heat. Place the marinated salmon on the grill. Cover and grill for 4-5 minutes per side. Brush the salmon with the reserved ¼ cup of marinade a couple of times as the fish cooks. The salmon is done when it flakes easily with a fork.

Source : https://www.theseasonedmom.com/garlic-herb-salmon-marinade/

Beef Tenderloin with Red Wine Sauce

Ingredients

For the Sauce

• 110 gunsalted butter, divided
• 120 gfinely chopped shallots, from 2-3 large shallots
• 300 mlred wine
• 700 mlbeef broth
• 6fresh thyme sprigs
• ¼ teaspoonkosher salt
• ⅛ teaspoonground black pepper
• 1 teaspoonsugar
• 2 tablespoonsall-purpose flour

For the Beef

• 1(900 g to 1.3 kg) centre-cut beef tenderloin roast
• Kosher salt (½ teaspoon per pound of beef)
• Freshly ground black pepper (¼ teaspoon per pound of beef)
• 2 tablespoonsvegetable oil
• 60 mlbeef broth

Instructions

For the Sauce

1. Melt 70 g of butter in a medium saucepan. Add shallots and cook over medium-low heat, stirring occasionally, until soft and translucent approximately 7 to 8 minutes. Add wine, beef broth, thyme sprigs, salt, pepper and sugar, and bring to a boil. Cook over medium heat for about 30 minutes, or until the liquid is reduced by about half.
2. While the liquid is reducing, place the remaining 40 g of butter in a small bowl and soften in the microwave, if necessary (it should be soft but not melted). Add the flour and, using a small spoon, mix into a smooth paste.
3. Once the wine mixture is reduced, reduce the heat to low and remove the thyme sprigs. Whisk the flour-butter paste, a tablespoon at a time, into the simmering liquid, and simmer for a few minutes, until the sauce is thickened. Set aside. (The sauce can be made up to this point and refrigerated up to 3 days ahead of time.)

For the Tenderloin

1. Let the beef stand at room temperature for 1 hour before roasting. Set an oven rack in the middle position and preheat the oven to 200°C.
2. Season the beef all over with kosher salt and pepper. Heat oil in an oven-proof skillet over medium-high heat until almost smoking. Cook, turning with tongs, until well browned on all but one side, about 10 minutes total. Turn the tenderloin so that the un-seared side is down and transfer the skillet directly to the preheated oven. (If your pan isn't oven-proof, transfer the beef to a lightly oiled roasting pan.) Roast until a thermometer inserted into the centre of the meat registers 49°C-52°C for medium rare, about 15 minutes, or until done to your liking (46°C-49°C for rare, 54°C-57°C for medium). Keep in mind that these temperatures account for the fact that the temperature will continue to rise about 5 degrees while the meat rests.
3. Transfer the meat to a carving board (preferably with a well for collecting juices) and let it rest, covered loosely with aluminium foil, for 10 to 15 minutes. Place a dishtowel or oven mitt over the handle of the roasting pan to remind yourself that it's hot.
4. Meanwhile, carefully discard the fat from the roasting pan (remember that the handle is hot!). Set the pan on the stovetop and add the ¼ cup of broth. Bring the broth to a boil and, using a wooden spoon, scrape the fond, or brown bits, from the bottom of the pan. Add the flavourful broth to the red wine sauce, and then bring the sauce to a simmer.
5. Carve the tenderloin into 3 cm-thick slices. Serve the beef, passing the red wine sauce at the table.

Source : https://www.onceuponachef.com/recipes/roast-beef-tenderloin-wine-sauce.html

Tips for Cooking and Dining Together on Valentine's Day:

1. Set the mood: Create a romantic atmosphere by dimming the lights, lighting candles, and playing soft music.
2. Plan ahead: Plan your menu in advance, and make sure to have all the ingredients and equipment you need before you start cooking.
3. Work together: Assign tasks and work together to prepare the meal. This can be a fun and bonding experience.
4. Take your time: Don't rush through the meal. Take your time to savour the food and enjoy each other's company.
5. Clean as you go: Clean up as you cook to make the final clean-up easier and less stressful
6. Have a toast: Start the meal with a glass of wine or champagne and make a toast to your relationship.

Overall, cooking and dining together on Valentine's Day can be a fun and intimate way to celebrate the holiday. With easy-to-follow recipes and a few simple tips, couples can create a memorable and romantic dining experience at home.

By Arya