Mustard-Crusted Salmon

2 Tbs (30 ml) red wine vinegar
2 Tbs (30 ml) sugar
2 Tbs (30 ml) Dijon-style mustard
2 tsp (10 ml) dry mustard
1 tsp (5 ml) dried thyme
1/3 cup (80 ml) vegetable oil
4-6 salmon fillets, about 6 ounces (170g) each
Salt and freshly ground pepper to taste
1 cup (250 ml) bread crumbs

Combine the vinegar, sugar, mustards, and thyme in an electric blender. With the motor running, pour the oil in a thin stream to make a semi-thick sauce.

Season the salmon fillets with salt and pepper and arrange them skin side down in a lightly greased baking dish.

Spread about 1 tablespoon (15 ml) of the sauce over each fillet to cover completely.

Press the bread crumbs onto the fillets and bake in a preheated 375F (190C) oven until the topping is crisp and golden, 18 to 20 minutes.

Serve with the remaining mustard sauce on the side.

Serves 4 to 6.

 

Cherry Tomatoes with Pecans

3 Tbs (45 ml) extra-virgin olive oil
1 clove garlic, finely chopped
2 cups (500 ml) cherry tomatoes, stemmed
1/4 cup (60 ml) coarsely chopped pecans or walnuts
2 Tbs (30 ml) red wine vinegar
Salt and freshly ground pepper to taste
Chopped fresh basil for garnish

Heat the oil in a skillet over moderate heat. Add the garlic and tomatoes and saute just until the tomatoes are warmed through, about 3 minutes.

Add the pecans, vinegar, salt, and pepper and stir for 1 minute.

Garnish with chopped basil.

Serves 4 to 6.