1Prepare the hibiscus glaze: Steep dried hibiscus flowers in hot water for 10 minutes. Strain the liquid, discarding flowers. In a small saucepan, combine hibiscus liquid, honey, tamari, grated ginger, minced garlic, lime juice, and red pepper flakes. Bring to a simmer over medium heat and reduce until it thickens slightly into a glaze (about 8-10 minutes). Season with a pinch of salt.

2Cook the quinoa: Rinse quinoa thoroughly. In a medium saucepan, combine quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

3Prepare the salmon: Pat salmon fillets dry. Season generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear salmon skin-side down for 4-5 minutes until skin is crispy. Flip and brush generously with the hibiscus glaze.

4Finish cooking: Transfer the skillet to a preheated oven at 200°C (400°F) and bake for 5-8 minutes, or until the salmon is cooked through and flakes easily. During the last 2 minutes, brush with more glaze.

5Make the quinoa salad: In a large bowl, combine the fluffed quinoa, chopped mint, chopped parsley, halved cherry tomatoes, and diced red onion. Drizzle with the remaining 1 tablespoon of olive oil, a squeeze of lime juice, and season with salt and pepper to taste. Gently toss to combine.

6Serve: Plate the hibiscus glazed salmon alongside the refreshing herbed quinoa salad. Garnish with a fresh lime wedge if desired.