Ingredients For the Salmon dish:
4 or 5 Salmon Steaks
For the marinade:
3 Tbsp of Olive Oil
3 Tbsp of Lemon Juice
1½ Tbsp of Dijon Mustard
1½ Tsp of Dried Basil
2 Large Cloves of garlic, minced
Salt and pepper
1 cup of breadcrumbs seasoned with salt and pepper
In a small bowl, mix together the oil, juice, garlic and mustard. The mixture will surely thicken into a very liquid mayonnaise texture. Stir in the basil, salt and pepper.
Put the salmon in a Ziploc bag with the marinade. Make sure all the steaks are evenly coated on the top and on the bottom. Squeeze as much of the air in the bag as possible and store in the fridge for an hour or so.
Once you are ready to eat, place the breadcrumbs in a shallow dish. Gently coat each steak with the breadcrumbs before placing them in a pan on medium-high heat for 3-4 minutes, until golden on the outside, and flaky on the inside.
Ingredients for the Vinaigrette:
This recipe is a variation of the typical Balsamic dressing we ALWAYS have on hand. I always make it in a glass jam jar, because it’s easier to mix the ingredients together while the lid is screwed on. I'd also like to add that since the ripe old age of twelve, making vinaigrette has been my responsibility in our household because nobody else can quite get it to behave the way I do.
2 Tbsp of Dijon Mustard,
6 Tbsp of Balsamic Vinegar
½ cup of Olive oil
1 Tsp of dried basil
1 clove of garlic, minced.
In a jam jar, mix the balsamic vinegar and the mustard until they form a uniform colour (no more mustard chunks sticking to the sides or underneath). Add the basic and garlic, mix again. If the mixture looks thick, add some more vinegar. I always eyeball the amount I put in… If you plan on filling the jam jar completely, I aim for ¼ balsamic and ¾ oil. Once the basil and garlic has been added and you are pleased with the liquid consistency, add the olive oil in 2 or more parts, viciously shaking the jar between parts to break those fat molecules and thicken the vinaigrette.
The dressing should have a thicker consistency once the oil has been added.
There is no need to refrigerate it if you make it in a glass sealed jar.
The salad it was first used on was a bed of baby spinach with some carrot, cucumber and tomato.