小菜
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醬汁三文魚配料煎三文魚柳配蒜香蜜糖芥末醬，佐以檸檬沙律及糙米藜麥飯。
三文魚部分——用廚房紙將三文魚擦乾。
For the Salmon: Pat the salmon fillets dry.
蒜香蜜糖檸檬芥末醬——在小碗中，將第戎芥末、蜂蜜、蒜頭、檸檬汁、檸檬皮碎和橄欖油拌勻。
For the Garlic Lemon Honey Mustard Sauce: In a small bowl, whisk together the Dijon mustard, honey, minced garlic, lemon juice, lemon zest, and olive oil until well combined.
在鑊中加熱橄欖油，每面煎三文魚 3 至 4 分鐘至金黃熟透。
Heat 1 to 2 tablespoons of olive oil in a skillet. Once hot, sear the salmon fillets for 3 to 4 minutes per side, or until they are golden brown and cooked through.
清新檸檬沙律——在碗中混合青瓜、番茄和紫洋蔥。
For the Fresh Lemon Salad: In a bowl, gently stir together the sliced cucumber, chopped tomato, and thinly sliced red onion.
糙米藜麥炒飯——將 1 杯糙米和 1/2 杯洗淨的藜麥一起放入 3 杯水或高湯中，蓋蓋小火燜煮 35 至 40 分鐘至軟熟、水分完全吸收。
For the Brown Rice & Quinoa Pilaf: Combine 1 cup of brown rice and ½ cup of rinsed quinoa with 3 cups of water or broth in a pot. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until the grains are tender and all the liquid has been absorbed.
