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Grilled Salmon Miso Panca
This dish is created for lovers of different flavors. Delicious Nikkei version of smoke grilled salmon, this version has a Peruvian anticuchera sauce and Japanese miso, accompanied by Chinese version stir fry quinoa and grilled asparagus.
Nutritional facts
Protein
46g
Carbs
56g
Calories
1270
Fat
97g
Ingredients
Canola Oil, Red Bell Pepper, Salmon, Oyster Sauce, Ginger, Tri-color Quinoa, Green Onion, White Vinegar, Black Sesame Seeds, Kosher Salt, Light Soy Sauce, Sugar, Brussel Sprouts, Garlic, Cumin, Black Pepper, Asparagus, Oregano, Extra Virgin Olive Oil, Sesame Oil, Paste, Miso, Red, Hondashi, Chicken Bouillon, Panca chilli
Reviews
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About Sergio Tominaga
ChefSergioTominagawas born in Peru and lived in Japan for 4 years. He started his career 12 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the
Mixture between Peruvian and Japanese culture).Finalizing his career he started working with his brother but after a few years he worked in Maido (No 1 restaurant in LatinoAmerica and No 7th worlds 50 best) and also in Sushi Pop by Micha as an Executive Chef.SergioCooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and nikkei sushi.
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