Sipping Honey-Ginger Milk Tonic (Today’s Simple Pleasure)

I awoke to a sensation of having swallowed glass in my throat today; not a great start to the weekend! I am feeling quite under the weather and needed a pick-me-up to renew my day. To accomplish this, I decided to make my own spiced beverage concoction.

I brewed a tonic of water, ginger, turmeric, cardamom and dried lemon peel. Once it was hot, I mixed it roughly 50-50 with cold 2% milk and a teaspoon of honey. The result was a lukewarm beverage that was lightly spiced and very soothing as I drank it.

I’m pretty sure milk is not recommended for throat issues, so you could substitute a plant beverage such as coconut milk instead if you prefer. I think my throat is raw as well as inflamed, so the temperature and coating quality of my drink worked well for my needs. Next time I make it, I want to use fresh pieces of ginger and turmeric. Do you have a favorite blend of spices that you mix with milk/plant-based alternatives? Do you reserve certain combinations for particular physical aliments? What’s your favorite herbal drink in January?

Pan-Fried Salmon with Sparkling Lemon-Caper Sauce


1-1.5 lbs wild-caught salmon

1 lemon (juice and zest)

1 small bottle of capers

2 TBS. butter

2 TBS. whole-wheat flour

4 oz. Prosecco wine

1 bunch broccolini, chopped

Salt and pepper, to taste


  1. Salt and pepper both sides of the salmon fillet. Pan-fry the salmon in a cast iron skillet to desired degree of doneness, starting with skin side down.*
  2. In a small saucepan, melt the butter and add the flour. Stir until it bubbles and roux turns golden brown. Add remaining except for broccolini. Cook for one minute.
  3. Add broccolini into sauce and cook until it is tender. Serve over salmon.


I started the salmon in one pan and then made the sauce while it cooked. Both were finished cooking around the same time. You may want to set the salmon out at room temperature for 15-30 minutes before cooking so that you aren’t putting a freezing cold piece of fish into a hot pan.

The instructions are approximations; I cook based on intuition more than a strict recipe. For example, if you want a deeper flavor, you can cook the roux (butter and flour paste) until it is darker. I wanted my dish to be really light so I didn’t cook it for very long before adding the rest of the ingredients.

I’d never heard of adding a sparkling wine to a dish like this, but it was the only small bottle I could find so I tried it. I loved the flavor so much more than the “stronger” versions of white wine I’d used in previous attempts. Experiment with your favorite vino!

I prepared this without a carb, but I think that a wild rice medley or roasted fingerling potatoes would complement the dish well.