Meal: “House” Salmon with roasted tomato and wilted spinach

What makes this special: excellent fish and the sauce. For the sauce: In your small cuisinart (we call it a “choppy chop”), blend 2 tsp vinegar, 2 tsp sugar, 2 tsp Dijon, teaspoon dry mustard and blend in a 1/3 cup of vegetable oil. Chill. Top salmon with salt pepper and thyme. Cover with the chilled sauce and top with breadcrumbs. Cook at 375 for 15-18 mins, depending on how rare you like it.