Rosemary-Garlic Marinade

This is a quick and easy marinade that works well for most types of meat. I like it particularly well with fatty fish like Salmon. See Serving suggestions for how to use it.

Ingredients	Quantity	Preparation
Fresh Rosemary Leaves	4 Tbs	Chopped fine
Garlic	2-3 tsp	crushed (~4 cloves)
Olive oil	1/2 cup
Lemon Juice	2 tsp
Dijon Mustard	1 tsp	optional

Method:

1. Put it all together in a small bottle and shake the life out of it! Or, stir in a bowl, and then put in a bottle so you can refrigerate it.

Use about 1 tsp on each serving of meat.

Serving suggestions:

1. Salmon Steak: Heat a pan on Medium heat. Once heated, add steak. Brush 1 tsp of the marinade on the top. After 5 minutes, flip the steak and continue to cook for another 5 minutes.
2. Salmon Filet: Put filet skin down on aluminium foil sheet. Brush 1 tsp of marinade on top. Fold the foil over to fully enclose the fish and seal by folding the edges. Cook on a pan on medium high heat or in a George Foreman for 5 minutes for filets up to an inch thick.
3. Steak: I use cheaper cuts about 1/2 inch thick. After you rub in any spices of your choice, brush 1 tsp on top of steak once you start cooking. Apply just on one side.
4. Chicken Breast: Just like the salmon filet, use 1 tsp on a thin breast (less than inch thick). Cook about 7 minutes on a pan or in a George Forman.

Variations:

1. Try adding balsamic vinegar, or crushed ginger for a more interesting flavor.

Have any other ideas? Leave a comment & let me know!

UPDATE: March 1st, 2010

Note that you really only need to use it on one side of all of your meats.