Tricolor Quinoa Pilaf
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.
Roast Garlic. Prepare marinade ingredients.
Marinate salmon fillets for 15 minutes while preparing quinoa pilaf.
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.
Sear salmon filet, skin side up for about 5 minutes on high heat. Remove to rest for 5 minutes while garnishing plate.
Can be served warm or cold, as entrée or appetizer.