Honey Dijon Balsamic marinade on salmon, served with risotto
1 tablespoon aged balsamic vinegar
1 crushed garlic clove
2 teaspoons dijon mustard
1/2 teaspoon pure honey-to taste
1 cup extra virgin olive oil (depending on how much you want to make, 1 cup is a lot but will last) Just remember this ratio 3 parts oil to one part vinegar
chopped fresh basil leaves
Into a metal bowl or similar add the mustard, then the balsamic, whisk in the honey, salt, pepper, garlic, basil and finally drizzle in the olive oil. Put in a dressing jar and it will keep in the fridge about 3-5 days.
Makes a great marinate for fish and a tasty salad dressing.