Anniversary Food - Courses 1 & 2

Easy Mozzarella and Tomatoe salad to start. I drizzled Balsamic vineagar over the top to add a little kick.Poached Salmon with Baby Spinach and Spring Green salad with Lemon Garlic Dressing

Dressing: 1 garlic clove 1 teaspoon salt 4 tablespoons fresh lemon juice 2 tablespoons white-wine vinegar 1/2 teaspoon freshly grated lemon zest Freshly ground black pepper 3/4 cup extra-virgin olive oil

To make the Dressing: Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, lemon juice, vinegar, zest, and pepper and whisk in oil until emulsified. (Dressing may be made 1 day ahead and chilled, covered. Bring dressing to room temperature before serving.)

Salmon: 1 Lemon, Dried Basil and Parsley, Butter.

To Make Salmon: Place the salmon on foil and squeeze half the lemon over it. Slice the other half and put slices on top of salmon. On top of the slices put basil, parsley, freshly ground pepper and a knob of butter. Bring the foil together and make sure it is sealed so that the steam stays in. Put into a oven preheated to 350 for about 20-30 minutes depending on the size of the fish. This makes very moist salmon and the butter that melts with the seasoning makes a great sauce.