I recently bought some salmon up at the Port so while Scott was away last week at Student Life camp, I made it for dinner for the kids and me. I served the balsamic salmon with my homemade Caesar salad and alongside eggplant and scallion “fettuccine”. Here is what I did…
For the salmon:
Place salmon (mine was about 1 lb), scale-side down, onto a large sheet of foil. Season with salt, pepper, and minced garlic. Drizzle with balsamic vinegar and place fresh oregano leaves on the fish. Wrap up fish in the foil and close completely. Place fish in fridge for at least 30 min. Bake at 350 for about 20 min.

For the “Fettuccine”:
Slice eggplant into long strips about 1/2″ thick. Slice scallions in half lengthwise. Place both into a strainer and sprinkle with salt. Let sit for at least 15 min. Rinse. Heat 2 tablespoons of olive oil over medium heat in a large sauté pan. Add eggplant, scallion, and crushed garlic. Sauté for 10 minutes until tender. Season with salt and pepper and serve.

For the Caesar Salad Dressing:
3-4 cloves garlic, minced
2.5″ strip of anchovy paste
1/2 cup olive oil
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
Pepper to taste
Grated fresh Parmesan cheese

Place minced garlic cloves, mustard, and anchovy paste onto a cutting board. Mash the garlic, anchovy paste, and mustard together with the back of a spoon. Place into a lidded container (I like using a medium-sized mason jar). Add in the olive oil, worcestershire sauce, lemon juice, and pepper. Shake well. Toss with romaine. Add in croutons if desired and top with Parmesan cheese.