Ginger-Miso Salmon
A fillet of miso-glazed salmon anchors this umami-packed dish, marinated with ginger, soy, and a touch of honey, then roasted until caramelized and golden. It’s served with steamed baby bok choy and edamame tossed in togarashi. Packed with omega-rich protein and fresh greens, this bowl delivers clean, feel-good flavor from top to bottom.
Nutritional facts
Protein
48g
Carbs
27g
Calories
430kcal
Fat
17g
Ingredients
Togarashi, Lemon, Honey, Edamame, Kosher Salt, Miso Paste, Lemon Juice, Ginger, Salmon, Bok Choy, Soy Sauce
Contains fish, cereals containing gluten, wheat, soybeans, sesame seeds.
Reviews
3.9
Based on 89 reviews
Very good! Perfect size for me.
Kelsey · 02/04/26
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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