Cajun-style marinade

It’s summer, so my mind naturally turns to grilling.  And grilling naturally turns my mind to marinades.  Marinades are a wonderful way to add deep flavors and seasonings to anything, from fish to chicken to pork to beef — marinades are wondrously flexible!

Tonight we’d bought catfish and boneless thin-sliced chicken breasts, so I decided to make a Cajun-style marinade

Double-mustard vinaigrette

Vinaigrette is a wonderfully flexible dressing that lets you vary the ingredients to add a bit of zip and spice to whatever you’ll be pairing it with, whether for a salad or as a marinade.  This recipe uses two kinds of Dijon mustard — regular Dijon, plus whole-grain — to give both mustardy zing and depth of flavor.  Here you see it tossed into German-American potato salad.

 

You’ll need the following

Masala broiled salmon

Looking for an easy and quick way to make salmon fillets?  Try masala-style broiled (or grilled) salmon!

Start with about