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Seared Asian Salmon, Tricolor Quinoa Lotus Bean Pilaf with Wilted Farm Fresh Greens


  • 6 oz. salmon fillets (2-3 oz. portions)


  • 1⁄2 cup rice vinegar
  • 2 tbs. low sodium soy sauce
  • 2 tbs. lemon-infused olive oil
  • 1⁄4 cup honey
  • 1 tsp. lemongrass turmeric paste
  • 1⁄4 purple onion, chopped
  • 1 small chili, diced
  • 1 tbs. fresh lime juice
  • 5 roasted garlic cloves, crushed
  • 5 leaves Thai basil, chopped
  • Sea salt to taste

Tricolor Quinoa Pilaf

  • 1 cup Bob’s Red Mill Organic Tricolor Quinoa
  • 1⁄2 cup dried lotus seeds
  • 2 tbs. Thai basil
  • Sea salt to taste


An award-winning licensed nutritionist, author, and chef, Lisa Dormfan is an expert at creating seasonal, locally sourced, and health-conscious dishes. Now, she’s sharing her savory recipe for Seared Asian Salmon, Tricolor Quinoa Lotus Bean Pilaf with Wilted Farm Fresh Greens.

Dormfan, who works for Chefit, a South Florida-based personal chef company, says this dish is a bestseller among her clients. Through Chefit, Dormfan prepares chef-caliber, family-style meals right in a customer’s home kitchen –– all in less than 90 minutes. Think of it as the convenience and luxury of a personal chef for the price of ordering in or dining out.

Read on for an inside look at creating Dormfan’s iconic dish at home.

Step 1

Roast Garlic. Prepare marinade ingredients.

Step 2

Marinate salmon fillets for 15 minutes while preparing quinoa pilaf.

Step 3

Boil 2 cups water, add quinoa and lotus seeds, cover, and bring to medium heat. Cook approximately 15 minutes. Add Thai basil in last 3 minutes. Then add sea salt to taste.

Step 4

Sear salmon filet, skin side up for about 5 minutes on high heat. Remove to rest for 5 minutes while garnishing plate.

Step 5

Can be served warm or cold, as entrée or appetizer.

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