Everyday with Rachel Ray is a good source for easy recipes. This “Roasted Salmon with Mom’s Sauce” is from her magazine. The Greek Salad Recipe comes from a book, called Salads, published by Brimar.
For the Roasted Salmon
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
2 tablespoons firmly packed brown sugar
1 tablespoon worcestershire sauce
1 tablespoon soy sauce
1 1/2 teaspoons grainy mustard
1 1/2 teaspoons finely chopped fresh rosemary, plus 2 whole sprigs
Coarse salt and black pepper
9 tablespoons EVOO, plus more for brushing
Position a rack in the center of the oven; preheat to 425 degrees . In a medium bowl, stir together the two vinegars, brown sugar, worcestershire, soy sauce, mustard and chopped rosemary; season with salt and pepper. Whisk in 9 tbsp. EVOO.
Lay the salmon fillets skin side down on a greased baking sheet. Tuck a rosemary sprig under each. Brush the fillets with EVOO; season with salt and pepper. Whisk the sauce and spoon some over the fillets. Roast until firm and just cooked through, about 8 minutes.
For the Greek Salad
1 large head romaine lettuce, washed and dried
1 head red leaf lettuce, washed and dried
1 small red onion, peeled and sliced in rings
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
2 tomatoes, cored and cut in wedges
1/2 cup Greek olives
1 cup cubed feta cheese
2 tablespoons wine vinegar
2 tablespoons lemon juice
2 garlic cloves, peeled, crushed and chopped
1 teaspoon oregano
1/3 cup olive oil
fresh herbs in season
Tear lettuce leaves into small pieces and place in a large bowl. Add red onion, bell peppers, tomatoes, olives and cheese. Season with salt and pepper.
Place vinegar, lemon juice, garlic and oregano in small bowl. Season with salt and pepper. Add oil and whisk to incorporate.
Pour dressing over salad, mix well and garnish portions with fresh herbs.