IngredientsSalmon Fillets: 2 (6 oz each)Olive Oil: 1 tablespoonButter: 1 tablespoonGarlic: 2 cloves, mincedLemon: 1/2 (for juice and slices)Herbs: 1 tablespoon fresh parsley or dill, choppedSeasoning: Salt and black pepper to tasteInstructionsSeason: 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 SALADA bright, crunchy side dish that stays fresh in the fridge and requires zero cooking.IngredientsCucumber: 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 oreganoSeasoning: Pinch of salt and cracked black pepperInstructionsPrep: 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 TIPSGinger 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.
ZESTY HOMEMADE GINGER WATER
