Sesame Salmon & Barley Bowl
Cool and creamy, spicy and crisp… Chef Nelson's meal is a study in delicious contrasts. He coats a hearty portion of salmon in spices and sesame oil, sears each fillet to get the skin nice and crispy, then roasts to buttery tenderness and garnishes with toasty sesame seeds and fresh green onion. He plates it atop a bed of nutty, fiber-rich barley with a medley of vegetables—tangy pickled carrots and Persian cucumbers; subtly sweet steamed edamame, and slices of raw jalapeño. If that’s not hot enough, his spicy mayo gets a double dose of heat from sriracha and sambal.
Nutritional facts
Protein
44g
Carbs
59g
Calories
839kcal
Fat
46.5g
Ingredients
Paprika, Salmon, Lemon Juice, Green Onion, Rice Wine Vinegar, Red Sambal Chili Paste, Jalapeno Peppers, Kosher Salt, Light Soy Sauce, Kewpie Mayonnaise, Sugar, Edamame, Black Pepper, Garlic Powder, Onion Powder, Coriander, Carrots, Furikake Nori Seasoning, Oregano, Sriracha, Canola and Olive Oil Blend, Sesame Oil, Cucumber, Barley
Contains eggs, fish (Fish), wheat, soybeans, cereals containing gluten (barley), sesame seeds, sulphur dioxide sulphites, cereals containing gluten.
Reviews
4.3
Based on 446 reviews
Laura · 10/17/26
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About Nelson Brizuela
Chef Nelson Brizuela came to the U.S. in 2006 from El Salvador and began his first job in the restaurant industry at Kate Mantilini in Los Angeles. Starting out as a dishwasher, Brizuela worked on building his culinary skills and eventually reached the position of head chef. He was proud to be a part of the Mantilini family for 10 years, until they closed their doors. After Mantilini, Brizuela began working at Hinoki & the Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche, and more. Under the mentorship of Kida, Brizuela has pushed to further develop his talents and create his own "Revolution Kitchen". His dishes focus on traditional cuisines with a modern twist.
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