Jul 14 2026
Restaurants›Daisy Dukes French Quarter›2 Course Mae's Recipe

2 Course Mae's Recipe

Inspired by Daisy Dukes French Quarter
Time1h 15m
Serves2

Make 2 Course Mae's Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Starter — Roasted Carrot & Ginger Soup

Main — Pan-Seared Salmon with Lemon-Herb Quinoa & Sautéed Greens

Method

Starter — Roasted Carrot & Ginger Soup

  1. 1

    Roast the carrots

    Preheat oven to 425°F (220°C). Toss the cut carrots, half the olive oil (0.75 tbsp), a pinch of salt (about 1/4 tsp) and 1/8 tsp black pepper on a rimmed baking sheet. Spread in a single layer and roast 25–30 minutes until edges caramelize and carrots are tender, turning once halfway through.

  2. 2

    Sauté aromatics

    While carrots roast, heat remaining olive oil (0.75 tbsp) in a medium pot over medium heat. Add diced onion and a pinch of salt; cook 6–8 minutes until translucent. Add ginger, smashed garlic and cumin and cook 1–2 minutes until fragrant, stirring so garlic doesn't burn.

  3. 3

    Simmer and blend

    Add the roasted carrots to the pot along with stock (3 cups). Bring to a simmer, cover, and cook 8–10 minutes to let flavors meld. Remove from heat and use an immersion blender to puree until smooth (or transfer in batches to a blender).

  4. 4

    Finish soup

    Stir in orange juice (1/4 cup) and heavy cream or coconut milk (1/4 cup). Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Reheat gently if needed but do not boil after adding cream.

  5. 5

    Serve

    Ladle soup into bowls and garnish with chopped cilantro (2 tbsp) and toasted pumpkin seeds (1 tbsp). Serve warm.

Main — Pan-Seared Salmon with Lemon-Herb Quinoa & Sautéed Greens

  1. 6

    Cook the quinoa

    Rinse 1 cup quinoa under cold water. Combine rinsed quinoa and 2 cups water or stock in a medium saucepan. Bring to a boil, reduce to a simmer, cover and cook 15 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes. Fluff with a fork and stir in lemon zest (1 tsp), lemon juice (1 tbsp), and chopped parsley (2 tbsp). Season lightly with a pinch of salt.

  2. 7

    Sauté the greens

    While quinoa cooks, heat 1 tbsp butter or olive oil in a large skillet over medium heat. Add sliced shallot and cook 2–3 minutes until softened. Add the chopped spinach or Swiss chard in batches, tossing until wilted, about 3–4 minutes total. Season with 1/4 tsp salt and red pepper flakes (optional). Transfer to a bowl and keep warm.

  3. 8

    Pan-sear the salmon

    Pat salmon fillets dry and season both sides with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a nonstick or cast-iron skillet over medium-high heat until shimmering. Place salmon skin-side down and press gently for 10 seconds to ensure even contact. Cook skin-side down 4–5 minutes until crisp and golden. Flip and cook 2–4 minutes more, until the fish reaches desired doneness (internal temperature about 125–130°F for medium-rare to 145°F for well done). Remove from pan and let rest 2 minutes.

  4. 9

    Assemble plates

    Divide lemon-herb quinoa between two plates, spoon sautéed greens alongside, and place a salmon fillet on top. Serve with lemon wedges (2) to squeeze over fish.

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