Forget cupid! Capture his heart with cuisine

In a small saucepan over medium-high heat, melt the brown sugar, honey and butter. Remove from heat and whisk in the mustard, soy sauce and ginger. Set aside.

Preheat a grill pan over medium heat. Brush the salmon with vegetable oil and season to taste with salt and pepper.

Place the salmon skin-side down on the grill pan. Brush the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes for medium doneness, turning once after 5 to 6 minutes. Remove from pan, brush lightly with additional brown sugar glaze and serve immediately, flesh side up.

In a jar with a tight-fitting lid, combine the olive oil, balsamic vinegar, and sugar. Season to taste with salt and pepper. Shake well and set aside.

Wash the lettuce leaves and dry well. Tear leaves into 1- to 2-inch pieces; transfer to a large bowl.

Top lettuce with tomatoes, cucumber, onion, and carrot. Toss well and drizzle liberally with vinaigrette.

Melt the butter in a large skillet over medium-high heat. Once the butter is melted, add the garlic, asparagus spears, salt and pepper.

Cover and cook, stirring occasionally, until the asparagus is tender, about 10 minutes.

In a small bowl, vigorously whisk together the hazelnut chocolate spread and the cream until it reaches the consistency of melted chocolate. Set aside.

Carefully spear the strawberries with toothpicks. Working quickly, swirl each strawberry gently in the chocolate mixture, about halfway up the fruit. Place the strawberries on a parchment paper-lined platter. Serve immediately or chill in the refrigerator to harden slightly.