Specialties Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Let sit at room temperature for 10 minutes while you prepare other components.

Make citrus-honey sauce

In a small bowl combine 1/2 cup fresh orange juice, 2 tbsp fresh lemon juice, 2 tbsp honey, 1 tbsp soy sauce, 2 minced garlic cloves, and 1/4 tsp chili flakes. Whisk until honey is dissolved and set aside.

Sear salmon

Heat a large skillet over medium-high heat and add 2 tbsp olive oil. When shimmering, place salmon fillets skin-side down. Press gently with a spatula for 15 seconds to keep skin flat. Sear without moving for 4-5 minutes, until the skin is crisp and the sides are cooked about two-thirds of the way up.

Finish in pan

Flip fillets and reduce heat to medium. Add 2 tbsp unsalted butter to the pan. Spoon 1-2 tablespoons of butter and pan juices over the tops of the fillets. Immediately pour the citrus-honey sauce into the pan and simmer for 1-2 minutes, spooning sauce over the fish, until salmon reaches an internal temperature of 125-130°F (51-54°C) for medium-rare to medium, or cook longer to desired doneness.

Rest and garnish

Remove salmon to a warm plate and let rest for 2-3 minutes. Spoon any remaining glaze from the pan over the fillets and sprinkle with 2 tbsp chopped fresh parsley before serving.

Preheat and season

Preheat oven to 425°F (220°C). In a mixing bowl toss 1.25 lbs halved baby potatoes with 2 tbsp olive oil, 1 tbsp chopped rosemary, 1 tbsp chopped thyme, 1/2 tsp garlic powder, 1 tsp kosher salt and 1/2 tsp black pepper until evenly coated.

Roast

Spread potatoes cut-side down on a rimmed baking sheet in a single layer. Roast for 25-30 minutes, shaking the pan halfway, until potatoes are golden brown and fork-tender.

Finish

If desired, toss roasted potatoes with a small additional drizzle of olive oil and a pinch of flaky sea salt before serving.

Make dressing

In a small bowl whisk together 3 tbsp extra-virgin olive oil, 1 tbsp lemon juice, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper until emulsified.

Assemble salad

In a serving bowl combine 4 cups baby arugula, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion. Drizzle with the dressing and toss gently to coat.

Finish and serve

Top salad with 1/4 cup Parmesan shavings if using. Taste and adjust seasoning with additional salt or lemon juice if needed. Serve immediately alongside the salmon and potatoes.