Seasonal Lunch Premium Menu Recipe

Prepare produce

Wash and thoroughly dry the mixed salad greens. Halve the avocado, remove the pit, and slice into 1/4-inch slices. Peel the cucumber (optional) and thinly slice on the bias. Segment the orange over a bowl to catch juices, removing pith and membranes, reserving any juice.

Make dressing

In a small bowl whisk together 1 tablespoon fresh lemon juice, 2 tablespoons extra-virgin olive oil, 1 teaspoon honey, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Add 1 teaspoon reserved orange juice from the segments if available and whisk until emulsified.

Assemble

Toss the mixed greens gently with half of the dressing to lightly coat. Arrange greens on four plates, fan avocado slices on top, distribute cucumber slices and orange segments evenly. Drizzle remaining dressing over each salad and sprinkle 1 teaspoon toasted sesame seeds across all plates.

Prep salmon and vegetables

Pat salmon fillets dry with paper towels. Season both sides with kosher salt and black pepper. Trim baby carrots and asparagus; halve asparagus lengthwise if thick. Trim sugar snap peas.

Cook vegetables

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add baby carrots and cook 3–4 minutes until beginning to brown, then add asparagus and sugar snap peas. Sauté 3–4 minutes more until vegetables are crisp-tender. Season with a pinch of salt. Transfer vegetables to a warm oven (kept at 200°F / 95°C) while you cook the salmon.

Pan-sear salmon

Wipe the skillet clean, add remaining 1 tablespoon olive oil and heat over medium-high until shimmering. Place salmon skin-side down and press gently with a spatula for 20 seconds to prevent curling. Cook 4–5 minutes skin-side down until crisp and golden. Flip and cook 2–3 minutes more for medium (cook longer to desired doneness). Transfer to plates and let rest briefly.

Make citrus beurre blanc

In a small saucepan over medium heat, add the minced shallot and white wine. Reduce until nearly dry (about 2–3 minutes). Add lemon juice and orange juice and reduce by half. Lower heat to low and whisk in cold cubed butter, a few pieces at a time, allowing each to emulsify before adding more. If sauce is too sharp, whisk in 1 teaspoon heavy cream. Keep warm but do not boil. Stir in chopped fresh dill at the end and season to taste with salt and pepper.

Serve

Place a portion of herbed jasmine rice to one side of each plate, arrange a salmon fillet atop or beside the rice, spoon 1–2 tablespoons of citrus beurre blanc over the salmon, and arrange the warm spring vegetables alongside. Garnish with microgreens and an extra sprinkle of dill.

Rinse and cook rice

Rinse 1.5 cups jasmine rice under cold water until the water runs clear. Drain. In a medium saucepan combine rinsed rice, 2.25 cups water, 1 tablespoon unsalted butter and 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat, then reduce to a low simmer, cover, and cook 15 minutes without lifting the lid.

Finish rice

Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork, then stir in chopped cilantro and parsley. Keep warm until serving and portion alongside each main plate.

Bloom gelatin

Sprinkle 1.5 teaspoons gelatin over 3 tablespoons cold water in a small bowl and let bloom for 5 minutes.

Heat cream mixture

In a small saucepan combine 2 cups heavy cream, 1/2 cup whole milk, 1/2 cup granulated sugar and the split vanilla bean (scrape seeds into the pan) or 1 teaspoon vanilla extract. Warm over medium heat until sugar dissolves and mixture is hot but not boiling (do not simmer for long).

Combine gelatin and yuzu

Remove the cream mixture from heat. Stir the bloomed gelatin into the hot cream until fully dissolved. Add 2 tablespoons yuzu juice and whisk until incorporated. If you want a silkier set, add 1 teaspoon heavy cream at this stage and whisk.

Chill

Pour panna cotta into 4 small molds or ramekins, cover with plastic wrap and chill in the refrigerator at least 4 hours, preferably overnight, until set.

Serve

To unmold, dip each ramekin briefly in hot water (2–3 seconds) and invert onto a plate. Garnish with fresh berries and mint leaves. Serve chilled.