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Frisco STYLE Magazine

Seared Salmon with Quinoa Pilaf and Chipotle Honey Glaze

Provided by Chef Dominic Parks, ChefNIC & Co

Begin the New Year on a healthy note with this sweet-and-spicy entrée.

For Salmon:

  • 1 6-ounce Atlantic salmon filet
  • 1 tbsp of cooking oil (any variety)
  • 1/4 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tsp granulated garlic


Brush the salmon filet with oil. Sprinkle with salt, pepper and granulated garlic. Sear in a skillet until the fillet is golden brown. Transfer to a baking sheet and place in a 350-degree preheated oven, baking until salmon reaches an internal temperature of 145 degrees. Remove from the oven and keep warm.

For Quinoa Pilaf:


  • 1 cup uncooked quinoa
  • 2 cups water
  • 1 tbsp of canola oil
  • 2 tbsp diced red onion
  • 2 tbsp diced green bell pepper
  • 2 tbsp diced red bell pepper
  • 1 tsp minced garlic
  • 1 cup raw chopped asparagus
  • 1 tsp minced fresh rosemary
  • 1 tsp minced fresh thyme
  • 1 tsp kosher salt
  • 1 tsp ground black pepper
  • 1 tbsp freshly squeezed lemon juice


Place quinoa in a pot, cover with two cups of water and cook on medium-low heat until the water is fully absorbed, about 15-20 minutes (or follow the cooking directions included with the packaged quinoa). Chop asparagus into 1-inch pieces. Dice onions and peppers. Mince rosemary and thyme. Heat oil in a saucepan on medium heat until it shimmers before adding onions, pepper and garlic and sauteing for three minutes. Add asparagus, rosemary and thyme and cook uncovered for one minute. Add cooked quinoa to the vegetable blend, mixing thoroughly to combine. Season with salt, pepper and lemon juice. Set aside and keep warm.

For Chipotle Honey Glaze:


  • 4 tbsp of adobo sauce (from a can of chipotle peppers in adobo sauce)
  • 1/2 cup honey
  • 1 tbsp minced fresh garlic
  • 1 tbsp Dijon mustard


Place all of the ingredients in a blender or food processor and combine until smooth and fully incorporated. (Ingredients may also be combined in a bowl and whisked vigorously until completely blended.) Set aside. (Leftover sauce may be stored in the refrigerator for up to 30 days.)

To serve:

Place 1/2 cup of quinoa pilaf on a plate and top with salmon filet. Drizzle salmon with 1 tablespoon of Chipotle Honey Glaze. Serve immediately.