Simple Garlic Rubbed Salmon with Vegetables and Sweet Basil Dressing

By Jenny Breen

8 servings-4 oz. each. This is a simple marinade for fish or chicken, paired with an equally simple dressing for vegetables. They work together nicely, and are very versatile. The marinade will work well with almost any type of fish, and the vegetables too will complement most any fish. Keep this one in your back pocket for your next spontaneous barbecue.

Ingredients

Salmon

4 salmon steaks (approximately 8 oz. each) from Wild Run Salmon*
8 cloves garlic*, chopped
4 Tablespoons fresh herbs of your choice*
1/2 cup olive oil
2 teaspoons salt

Vegetables

6-8 cups seasonal vegetables*, chopped (In this recipe, I like snap peas, broccoli, cauliflower and zucchini)
1 Tablespoon olive oil
2 cups leafy greens* (such as spinach, chard, or kale)

Sweet Basil Dressing

2 cups fresh basil leaves*, minced
4 cloves of garlic*, minced
1/2 cup olive oil
1/4 cup champagne vinegar (you can substitute white wine or apple cider vinegar)
1/4 cup fruit vinegar like raspberry, plum or currant
1/4 cup orange juice
2 Tablespoons honey*
1/2 cup mayonnaise
2 teaspoons salt

*Sourced at the market!

Instructions

For the salmon, combine the garlic, herbs and olive oil. Rub or brush the mixture over the salmon steaks. Place steaks directly on oiled grill, or set in a pan to marinade, and grill when ready.

Whisk together dressing ingredients and place in fridge to chill. In a large skillet, heat 1 tablespoon olive oil over medium heat and sauté the vegetables for 5 to 7 minutes. Cover the vegetables with dressing and return to fridge to chill. Serve the vegetables over a bed of greens with the grilled salmon steaks.