Easy Recipes
Zesty Homemade Ginger Water
Ingredients
- Salmon Fillets: 2 (6 oz each)
- Olive Oil: 1 tablespoon
- Butter: 1 tablespoon
- Garlic: 2 cloves, minced
- Lemon: 1/2 (for juice and slices)
- Herbs: 1 tablespoon fresh parsley or dill, chopped
- Seasoning: Salt and black pepper to taste
Instructions
- Season: Pat the salmon fillets dry with a paper towel. Season both sides generously with salt and pepper.
- Sear: Heat olive oil in a skillet over medium-high heat. Place salmon skin-side up in the pan. Cook for 4–5 minutes until golden brown.
- Flip: Carefully flip the fillets. Add the butter, minced garlic, and lemon slices to the pan.
- Baste: As the butter melts, spoon it over the salmon. Cook for another 3–4 minutes until the salmon is cooked through and flakes easily with a fork.
- Finish: Squeeze fresh lemon juice over the top and garnish with fresh herbs.
2. Mediterranean Cucumber & Tomato Salad
A bright, crunchy side dish that stays fresh in the fridge and requires zero cooking.
Ingredients
- Cucumber: 2 large (diced)
- Cherry Tomatoes: 1 cup (halved)
- Red Onion: 1/4 cup (finely diced)
- Feta Cheese: 1/4 cup (crumbled)
- Dressing: 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon dried oregano
- Seasoning: Pinch of salt and cracked black pepper
Instructions
- Prep: In a large bowl, combine the diced cucumbers, tomatoes, and red onion.
- Dress: In a small jar or bowl, whisk together the olive oil, vinegar, oregano, salt, and pepper.
- Toss: Pour the dressing over the vegetables and toss gently to coat everything evenly.
- Top: Sprinkle the crumbled feta cheese over the top just before serving.
Cooking Tips
- Ginger Water Pairing: These dishes are quite light, so the “spicy” kick of your ginger water acts as a great palate cleanser between bites.
- Storage: The salad can be made a few hours in advance, which actually allows the flavors to meld together even better.