Sa Suite Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Season both sides and the skin lightly with 1 1/2 tsp kosher salt and 1 tsp freshly ground black pepper. Let rest at room temperature while you prepare other components (about 10 minutes).

Make glaze

In a small bowl whisk together 1/2 cup fresh orange juice, 2 tbsp fresh lemon juice, 2 tbsp honey, 1 tbsp soy sauce and 1/4 tsp red pepper flakes. Set aside.

Sear salmon

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add 2 tbsp olive oil. When oil shimmers, place salmon fillets skin-side down, spacing them apart. Press gently with a spatula for 10 seconds to prevent curling. Cook skin-side down 4-5 minutes without moving, until skin is crisp and edges are opaque about two-thirds up the fillet.

Finish in pan and glaze

Flip the fillets carefully. Reduce heat to medium. Add 1 tbsp unsalted butter and 2 cloves minced garlic to the pan; spoon melted butter and garlic over the tops once for 10-15 seconds. Pour the prepared citrus-honey glaze into the pan and allow to simmer gently, spooning glaze over fillets, for 2-3 minutes until salmon is cooked to desired doneness (internal temp 125-130°F/52-55°C for medium-rare to medium). Spoon glaze to build a glossy finish. Remove salmon to a warm plate and sprinkle with 2 tbsp chopped fresh parsley.

Rinse 1 cup quinoa in a fine-mesh sieve under cold running water until water runs clear; drain well.

In a medium saucepan heat 1 tbsp olive oil over medium heat. Add 1 finely chopped shallot and 1 minced garlic clove; sauté 1-2 minutes until fragrant and translucent but not browned.

Add the rinsed quinoa to the pan and toast, stirring, for 1 minute to coat grains in oil and flavor. Pour in 2 cups water or low-sodium vegetable stock, add 1/2 tsp salt and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover tightly and simmer 15 minutes until liquid is absorbed.

Remove from heat and let stand, covered, 5 minutes. Fluff with a fork and stir in 2 tbsp chopped parsley, 1 tbsp chopped dill or mint (if using), and 1 tsp lemon zest. Adjust seasoning to taste.

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil.

Toss 12 broccolini or asparagus stalks and 12 baby carrots with 2 tbsp olive oil, 3/4 tsp kosher salt and 1/2 tsp black pepper on the prepared sheet, spreading into a single layer so pieces aren’t crowded.

Roast for 12-16 minutes, shaking the pan or turning halfway through, until vegetables are tender and edges are caramelized. Remove from oven and transfer to a serving platter. Serve with lemon wedges alongside.