Sip Smart: Libation Liberation

Sip Smart: Libation Liberation

Welcome to “Sip Smart: Libation Liberation,” where we embark on a culinary journey to create delightful dishes that tantalize the taste buds. In this edition, we’ll explore a recipe that promises a symphony of flavors – a perfect union of taste and presentation.

Introducing our featured dish: Pan-Seared Salmon with Citrus Glaze and Quinoa Pilaf.


  • 4 salmon fillets
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 orange (zested and juiced)
  • 1 lemon (zested and juiced)
  • 2 tablespoons honey
  • 2 cloves garlic (minced)
  • 1 teaspoon fresh thyme (chopped)
  • Salt and pepper to taste
  • 2 tablespoons olive oil


1. Rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes or until the liquid is absorbed and quinoa is tender.

2. In a small bowl, mix together orange zest, lemon zest, orange juice, lemon juice, honey, minced garlic, chopped thyme, salt, and pepper to create the citrus glaze.

3. Season salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the salmon fillets for 3-4 minutes on each side or until golden brown and cooked through.

4. Pour the citrus glaze over the seared salmon and let it simmer for an additional 2 minutes, allowing the flavors to meld.

5. Fluff the cooked quinoa with a fork and serve as a bed for the pan-seared salmon. Drizzle any remaining citrus glaze over the dish for an extra burst of flavor.

This Pan-Seared Salmon with Citrus Glaze and Quinoa Pilaf is a celebration of fresh ingredients and expertly balanced flavors. Elevate your dining experience with this sophisticated yet approachable dish that is sure to impress even the most discerning palates.

Unlock the doors to culinary excellence and liberate your taste buds with “Sip Smart: Libation Liberation.”

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.




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