Forget to make a reservation? Make it a romantic night in with these recipes

If you're stumped about what to eat for Valentine's Day, but want to make a special meal at home, check out these recipes from the Associated Press.

CRISPY-SKINNED SALMON WITH DILL SAUCE

SOME RECIPE TIPS

The sauce will last for a few days in the refrigerator, though it might start to separate a bit as it sits. Just give it a good stir before serving.

This recipe will make more dill sauce than you’ll need, but it makes a great dip for carrots and celery, or cooked shellfish.

Other sauces that go nicely with crispy-skinned salmon: Creamy Cilantro Sauce, Horseradish Sauce, Remoulade Sauce and Tartar Sauce.

As for the salmon, make sure it has its skin when you buy it. The skin should be silver and shiny without any discoloration or tears. The fish should look moist, firm and fresh, and have no discernible odor.

When you place the salmon in the hot pan, set it skin side down. Direct contact with the oiled hot pan is what enables the skin to crisp up beautifully. Give the filets a little shake as you lay them in the pan so that the oil coats the bottom of the fish, and it doesn’t stick to the pan.

The basic adage for how long to cook fish is 10 minutes per inch, which is a good guideline to begin with no matter how you are preparing the fish: in a pan, on a grill, poaching, roasting, broiling, etc. But this is just a starting point, and not a firm rule.

Medium rare salmon should be a bit translucent in the center but opaque on the top, and the internal temperature should register between 120° and 125°F on an instant-read thermometer.

Medium will be a bright dark pink in the center but not quite translucent. An internal temperature will read between 125° and 130°F.

Medium-well will be opaque pink throughout. The temp will be around 130° to 135°F.

Serves 2

For the Dill Sauce:

• ½ cup sour cream (or plain Greek yogurt)

• 3 to 4 teaspoons whole milk

• Juice and finely grated lemon zest from ½ lemon

• 1½ teaspoons Dijon mustard

• ¼ teaspoon finely minced garlic or garlic powder

• ¼ teaspoon sugar

• Kosher salt and freshly ground pepper (to taste)

• 1½ teaspoons minced fresh dill (do not use dried dill here)

In a medium bowl combine the sour cream, milk, lemon zest and juice, Dijon mustard, garlic, sugar, and salt and pepper. Mix well to blend and loosen the sour cream. Stir in the minced dill. Let sit at room temperature while you cook the fish.

For the Salmon:

• 2 (6 to 8-ounce) salmon fillets, skin on

• Kosher salt and freshly ground pepper to taste

• 1 tablespoon olive oil

Pat the fish dry and season with salt and pepper on both sides.

Heat the oil in a large, heavy skillet, preferably nonstick, over medium-high heat. Place the salmon (in batches if necessary) skin side down in the pan, giving the filets a little shuffle so they don’t stick. Then cook without moving the fish for about 4 minutes. Reduce the heat to medium and cover the pan. Let the salmon cook for another 3 to 8 minutes or so until is it cooked to your liking. The bottom skin should be browned and crispy, and the middle of the salmon should have a bit of dark pinkness inside. If you prefer your salmon cooked through, then give it another minute or two. Remember, the salmon will continue to cook a bit once removed from the heat.

Serve hot or warm with the dill sauce.

For dessert, why not try your hand at making your own chocolates?

HOMEMADE CHOCOLATE BARK

From Sue Quinn's “The Little Chocolate Cookbook”

Time: 50 minutes (20 minutes active)

600 grams/21 ounces dark chocolate

2 to 3 tablespoons of chopped toppings, such as pistachios, almonds, hazelnuts, dried fruit, candied ginger, toasted coconut, crumbled cookies or sprinkles

Flaky sea salt

Line a rimmed baking sheet with parchment, letting the paper hang over the sides. Gently melt the chocolate and pour onto the prepared sheet, tilting it to spread the chocolate toward the edges. While it is still soft, add the toppings of your choice. Leave to set completely before breaking into shards.

HOMEMADE STRAWBERRY TRUFFLES

From Jennifer Bell's “A Sweet Alternative”

Time: 1 hour, 40 minutes (25 minutes active)

Makes 12 truffles

1½ cups chopped dark chocolate or chips

¾ cup chopped fresh or frozen strawberries

Optional topping: freeze-dried strawberry powder

In a saucepan over medium-low heat, cook the strawberries for 2 to 3 minutes, mashing them while they cook. Turn off the heat and add half the chocolate to the fruit, allowing the residual heat to melt it. Mix well until all the chocolate is melted.

Transfer the mixture to a bowl, then chill it in the refrigerator for 30 minutes. Take it out and let it sit at room temperature for 5 minutes.

Line a baking sheet with parchment paper. Scoop 1 tablespoon of the mixture and use your hands to roll it into a ball (using kitchen gloves if preferred). Place it on the prepared sheet and make the remaining balls. If the mixture is too sticky, chill it in the freezer for 5 minutes and try again. In a heatproof bowl, melt the remaining 3/4 cup chocolate (see note in story above).

Add one ball to the bowl at a time, gently stirring to coat each completely. Use two forks to transfer each coated ball to the prepared baking sheet. Add a sprinkle of freeze-dried strawberry powder, if using.

Albert Stumm lives in Barcelona and writes about food, travel and wellness. Find his work at https://www.albertstumm.com

Crispy-skinned Salmon recipe by Katie Workman. Workman writes regularly about food for The Associated Press. She has written two cookbooks focused on family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at https://themom100.com/. She can be reached at Katie@themom100.com.