Spa Specials Recipe

Cook quinoa

Rinse 1/2 cup quinoa under cold water in a fine mesh sieve to remove bitterness. Combine rinsed quinoa and 1 cup low-sodium vegetable broth (or water) in a small saucepan. Bring to a gentle boil over medium-high heat, then reduce to low, cover and simmer for 12–15 minutes until liquid is absorbed. Remove from heat and let rest, covered, 5 minutes; fluff with a fork.

While quinoa rests, prepare dressing by whisking 1 tsp extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 tsp honey (or maple syrup), 1/8 tsp salt and 1/16 tsp black pepper in a small bowl until emulsified.

Transfer warm quinoa to a mixing bowl. Add segmented citrus (1/2 cup), 1/2 cup diced cucumber, and 1 cup lightly packed baby spinach; toss gently so the warm quinoa lightly wilts the spinach and warms the citrus without crushing segments.

Fold in 1 tsp chopped fresh mint and 1 tbsp toasted slivered almonds. Drizzle the dressing over the salad and toss lightly to coat. Adjust seasoning with a tiny pinch more salt or pepper if needed. Keep warm or serve at room temperature.

Pat the 4 oz salmon fillet dry with paper towel and season both sides lightly with 1/8 tsp salt and 1/16 tsp black pepper. Let come to near room temperature while quinoa cooks (about 5–10 minutes).

Heat a nonstick skillet over medium-high heat. Add 1 tsp extra-virgin olive oil and swirl to coat. Place salmon skin-side down in the pan. Press gently with a spatula for 10–15 seconds to ensure even contact. Cook skin-side down for 3–4 minutes until the skin is crisp and the fish is mostly cooked partway up the side.

Flip the fillet and cook 1–2 minutes more for medium doneness (internal temp ~125–130°F). Reduce heat if browning too quickly. Remove salmon to a plate and let rest 2 minutes.

Prepare herb drizzle

In a small bowl combine 1/2 tsp minced garlic, 1 tsp chopped parsley, 1 tsp chopped dill, 1 tsp fresh lemon juice and 1 tbsp low-fat plain Greek yogurt. Stir until smooth. Taste and add a tiny pinch more salt if desired (keep minimal for heart-healthy profile).

Spoon the herb drizzle over the rested salmon fillet. Serve the salmon alongside a generous portion of the Warm Quinoa & Citrus Salad. The entire salmon portion plus salad is designed to remain under 500 calories.

Heat water to about 175°F (80°C) — just below boiling — to preserve green tea's delicate flavors. Place one green tea bag in a cup, pour 8 oz hot water over it, and steep 2–3 minutes (longer will increase bitterness).

If using, add 1/4 cup fresh mixed berries to the cup or a small pitcher to gently bruise with the spoon to release juices. Add a slice of lemon for brightness and sweeten with 1/2 tsp honey only if desired. Stir and let cool slightly before serving.