This week, Cesar Aguilar, of Rare 650 in Syosset, shows News 12's Lily Stolzberg how to make seared salmon with herbed red quinoa, roasted golden beets, sugar snap peas with a lemon dill aioli.

2-8 oz Salmon Fillet (skin on if desired)
2 Tlbs fresh chopped parsley
1 C red quinoa
2 C water
2 medium golden beets
Olive oil
Snap peas

Lemon Dill Aioli:
2 garlic cloves 
1.5 tsp Dijon mustard
2 large egg yolks (room temperature)
1Tbls chopped fresh dill
1 C olive oil
1/4 C fresh lemon juice
Salt to taste

Lemon Dill Aioli:
-Place garlic, mustard, egg yolks in food processor. Blend until fully combined. While running, slowly add olive oil in a thin stream.
-When sauce thickens, stop processor and add dill and lemon juice. Season with salt to taste. Blend until all ingredients fully incorporated.

Golden Beets:
-Preheat oven to 350.
-Rub beets with olive oil, wrap in foil.
-Place beets in roasting pan and bake for 45 minues or until fork tender.
-While still warm, peel the skin off and dice into medium size pieces.

Red Quinoa:
-Rince quinoa under cold water.
-In a small sauce pot, bring water to a boil and add quinoa.
-Reduce heat to a simmer and cook until water is absorbed or about 12 minutes.
-Add chopped parsley and season with salt to taste. Hold at room temperature until ready to use.

Snap Peas:
-Remove the stem and string from each sugar snap pod.
-Sautee pods in olive oil and season with salt and pepper to taste.

Salmon Fillet:
-Season salmon with salt and pepper.
-Heat large skillet on high flame. Add oil to cover bottom of pan.
-When oil simmers, gently place salmon presentation side down. Once golden brown (2-3 minutes), turn salmon over.
-Finish in 350-degree oven for seven minutes.

-Sautee snap peas until tender, add golden beets. Season with salt.
-Place lemon dill aioli off center to the plate.
-Spoon quinoa in the center of the plate, with beets and peas along side.
-Place the salmon, presentation side up, on the plate.
-Add more aioli.