1. Fried salmon with lemon

Cooking time: 10 minutes.

Ingredients

• 4 pieces of salmon fillet;
• salt, ground black pepper – to taste;
• 2 tablespoons of olive oil;
• ¼ cup white wine;
• 1½ lemons;
• 2 cloves of garlic;
• a pinch of red pepper;
• 2 tablespoons of butter;
• 1 lemon;
• 2 tablespoons fresh dill.

Cooking

Place a large skillet over medium heat, heat the oil and place the fillets skin side up. Season with salt and pepper. Fry until golden, then flip.

Add wine, juice of 1 lemon, minced garlic and red pepper. Bring to a boil, pouring the sauce over the fillets.

When the salmon has darkened, take it out. Melt the butter in a frying pan and add the juice of ½ lemon. Mix well. The sauce should cook until it thickens. This will take approximately 2 minutes.

Pour sauce over fish, garnish with dill and lemon slices.

2. Omelet with mozzarella

Cooking time: 10 minutes.

Ingredients

• 350 g of ripe tomatoes of different colors;
• 2 tablespoons of olive oil;
• red wine vinegar, salt, ground black pepper – to taste;
• 15 g fresh basil;
• ½–1 fresh red chili pepper;
• 100 g mozzarella;
• 4 large chicken eggs.

Cooking

Slice the tomatoes and season them with ¹⁄₂ tablespoon olive oil, red wine vinegar, salt and pepper.

Grind most of the basil leaves with a pinch of salt to a pulp and mix with 1 tablespoon of olive oil. Then finely chop the chili and mozzarella.

Heat ½ tablespoon olive oil in a large skillet. Beat and pour in the eggs, stir them, but do not bring to readiness. Place the cheese in the center of the pan and drizzle with the oil and basil mixture. Let the dish cool down a bit.

After a minute, carefully fold the omelette in half and place on top of the tomatoes. Cut it down the center, opening the mozzarella. Add the chilli and garnish the dish with the remaining basil leaves.

3. Grilled mackerel with tomato mix and quinoa

Cooking time: 15 minutes.

Ingredients

• 300 g quinoa;
• salt – to taste;
• ½ lemon;
• 4 gutted mackerels;
• ground black pepper – to taste;
• 1 teaspoon ground coriander;
• 3 tablespoons of olive oil;
• 2 sprigs of fresh rosemary;
• 2 cloves of garlic;
• 800 g of tomatoes of different colors;
• 1 fresh red chili pepper;
• 1 tablespoon balsamic vinegar;
• 2 tablespoons fat-free yogurt;
• 2 teaspoons (heaped) grated horseradish;
• a couple sprigs of fresh basil

Cooking

Boil 2 cups of water and throw in the quinoa. Add a pinch of salt and half a lemon, cover. Cook until tender, stirring occasionally.

Make transverse cuts on each mackerel on both sides, leaving about 2 cm to the bone. Rub with salt, black pepper and ground coriander.

Then place the carcasses in a large skillet with 1 tablespoon of olive oil heated over medium heat. Sprinkle the fish with rosemary and minced garlic cloves and fry on both sides until golden brown.

Slice the tomatoes and place them on a wide platter. Throw chopped chili peppers on top. Squeeze out the finished quinoa and add to the center. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. Salt and pepper to taste.

Place the fried mackerel on top of the salad.

Mix yogurt and horseradish and pour this sauce over the fish. Garnish the dish with basil leaves.

4. Tomato cheeseburger

Cooking time: 20 minutes.

Ingredients

• 1 tablespoon of olive oil;
• 1 medium onion;
• 2 cloves of garlic;
• 450 g ground beef;
• 1 tablespoon ketchup;
• 1 tablespoon of mustard;
• salt, black ground pepper – to taste;
• 4 fresh tomatoes;
• ⅔ cup grated cheddar
• a bunch of lettuce;
• 4 slices pickled cucumber;
• sesame seeds.

Cooking

Heat the oil over medium heat, fry the onion in it until soft. Put the minced garlic and ground beef into the pan. Let the meat brown and drain off the fat. Add ketchup, mustard, salt and pepper.

Place the tomatoes upside down. Divide each into six wedges without cutting the fruit completely. Carefully spread the slices and stuff the core with the meat mixture. Top with cheese and shredded lettuce.

Garnish with pickled cucumber slices and sesame seeds.