This recipe is thanks to my mom, definitely one of my favorite meal salads out there. The real version calls for bluefish and garlic bread, but this version is equally as tasty. And simple too, which is key.
Ingredients: salmon about 1/4 to 1/3 lb per person, arugula, red leaf lettuce or spring greens, eggplant (or polenta if you are eating corn), tomatoes – just shy of one medium one per person seems about right (3 per 4 people), olive oil, fresh basil or pesto, balsamic vinegar, dijon mustard, salt and pepper
Start by placing the fish on tin foil on a baking sheet, cover the entire top of the fish with a thin layer of mustard, about 1/2 tsp for every 6 oz portion – a little more if you really like mustard, then sprinkle a little salt and pepper and close the foil so you have a nice packet that seals in the moisture. Bake on 350 degrees for 15-20 minutes if you have a pound or so of fish.
Note: for the non-anti-inflammatory version we top the fish with a mixture of about 1/4cup plain yogurt, 2 tbs mayo and 1tbs mustard
While the fish is baking, make some garlic oil by smashing up 1 large or 2 medium cloves of garlic in a small dish and adding at least 2 tbs of olive oil. Mix it around so the garlic infuses.
Dice the tomato into 1 inch pieces and slice the basil into strips. Put these into a dish or pyrex, add 1 tbs of balsamic vinegar and just about cover with olive oil. If you are using pesto, add about 1 tbs of pesto. Mix this all up so the tomato releases some juice.
Cut the eggplant or polenta into slices about 3/4 inch thick. 2 or 3 slices per person seems about right. Heat your pan to medium high on the stove, brush one side of each slice with oil and place it face down for a couple minutes until browned, then brush the other side and flip it over. Polenta is pictured here
Once everything is done put the eggplant or polenta down first in a plate or bowl, top it with equal parts arugula and lettuce, spoon over the tomato-basil dressing and place a nice piece of fish on top.