SARASOTA, Fla. — A new restaurant at the award-winning Selby Botanical Gardens — The Green Orchid — is cooking up solar-powered salmon, courtesy of Executive Chef Jamil Pineda.

Recipes for some tasty sides — roasted garlic-scented tomatoes, corn-avocado salsa, yellow tomato gazpacho and sautéed spinach — to serve along with the salmon are included.

Honey and Garlic-Seared Scottish Salmon

Serves two people

Main ingredients for the salmon

• 2 6-ounce fresh salmon fillets
• 2 tablespoons olive oil

Salmon preparation

1. Add olive oil to a pan, and sauté the salmon for 2 minutes on each side.
2. Remove, and transfer to a sheet pan.

Honey garlic sauce ingredients

• 1/4 cup teriyaki glaze
• 2 ounces sweet chili sauce
• 2 ounces honey
• 1/2 tablespoon garlic, minced

Honey garlic sauce preparation

1. In a mixing bowl, combine all ingredients and mix well.
2. Disperse the honey garlic sauce over the salmon fillets.
3. Bake in the oven at 350 degrees for 7 minutes, or until the honey garlic coating bakes into the fillet.

Ingredients for the roasted garlic-scented tomatoes

• 3 cups water
• 2 tomatoes, cut into 1/4 pieces
• 2 tablespoons garlic, chopped
• 5 tablespoons olive oil
• Dash of salt and pepper

Preparation

1. Bring 3 cups of water in a small pot to a boil.
2. Add tomatoes and a dash of salt and pepper until the tomatoes are soft.
3. Transfer over to a sheet pan, with garlic and the olive oil.
4. Cook in the oven at 350 degrees for 10 minutes, or until roasted.

Ingredients for the sautéed spinach

• 12 ounces, spinach
• 1 tablespoon garlic, chopped
• 1 tablespoon olive oil

Preparation

1. Add olive oil to a pan, and sauté the spinach.
2. Add garlic to your preference 

Ingredients for the corn-avocado salsa

• 1 avocado, with shell and seed removed, and finely chopped
• 1 ear of corn, dehusked
• 1 lime, juiced
• Salt to taste

Preparation

1. Heat oven to 400 degrees.
2. On a sheet pan, baste the corn on all sides with the olive oil.
3. Cook for 8 minutes, or until the corn starts to lightly brown. Remove and let cool.
4. Remove corn from the husk in a mixing bowl, and add all remaining ingredients.
5. Mix together, leaving avocado pieces intact.

Ingredients for the yellow tomato gazpacho

• 3 cups water
• 1/4 red onion, diced
• 1/2 seedless cucumber, finely cut and diced
• 1/2 yellow squash, finely cut and diced
• 1 yellow tomato, finely cut and diced
• 1/4 yellow onion, diced
• 1/2 large red tomato, diced
• 1/2 jalapeño, finely cut and diced
• 1 ounce cilantro, chopped
• 2 garlic cloves, minced
• 1 teaspoon sugar
• 2 ounces red wine vinegar
• 3 ounces olive oil
• 1/2 tablespoon Tabasco

Preparation

1. Bring 3 cups of water in a medium pot to a boil.
2. Add yellow tomato, yellow onion, garlic and jalapeño, and boil until cooked through.
3. Purée and strain ingredients.
4. Set aside liquid to cool.
5. Once cooled, add sugar, red wine vinegar, olive oil, Tabasco and then remaining fresh vegetables.
6. Top with cilantro.

Plating Instructions

1. Add the desired amount of yellow tomato gazpacho onto the full plate, followed by four roasted garlic tomato segments around the center.
2. Place the sautéed spinach in the middle, followed by the honey garlic salmon.
3. Finish by topping with the corn-avocado salsa.