Roasted Aji Panca-Miso Salmon
If you eat with your eyes, then you can already see how incredible this dish is going to be. Chef Walther bathes each salmon fillet in a marinade of spicy/smoky aji panca chiles and red miso paste for extra depth of savory flavor, then roasts to perfection and tops with a spoonful of bright, acidic chimichurri sauce. He plates it with nutty, protein-packed quinoa tossed with Peruvian-style pesto, which adds queso fresco and Parmesan (plus extra for garnish) to the traditional anise-flavored blend of fresh basil, spinach, and extra-virgin olive oil. On the side: tender-crisp roasted asparagus spears. With its blend of high protein, fiber, and good-for-you fats, this a perfect post-workout meal that tastes as great as it looks.
Nutritional facts
Protein
53g
Carbs
44g
Calories
660kcal
Fat
31g
Ingredients
Fresh Cheese, Paste, Miso, Red, Aji Panca Pepper, Canola and Olive Oil Blend, Bay Leaf, Butter, Oregano, Red Onion, Red Wine Vinegar, Spinach, Asparagus, Evaporated Milk, Black Pepper, Cumin, Garlic, Kosher Salt, Orange Juice, Quinoa, Basil, Salmon, Soy Sauce, Parmesan Cheese
Contains milk, fish, wheat, soybeans.
Reviews
4.5
Based on 127 reviews
Maimoye · 12/18/24
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About Walther Adrianzen
Chef Walther Adrianzen grew up in Lima, Peru, a city between the Pacific Ocean and the Andes Mountains, a geography similar to Los Angeles.
He was destined to be a chef.
Walther’s father was a talented cook and knew every detail of every dish from every corner of Peru- from the mountains to the Amazon to the valleys along the coast. He cooked with an incredible passion, which he passed along to his son from a young age. His mother was quite accomplished herself as a nurse and psychologist, which instilled in Walther a strong work ethic- that to get where he wanted to be, working hard was a must.
Chef Walther’s hunger to follow in his father’s footsteps continued when the family moved to Santa Monica. He fine-tuned his knife skills over the years. He worked in the kitchens of top restaurants all over Los Angeles, adding new capabilities and more knowledge with every endeavor.
Together with his wife Diana, their dream of sharing the cuisine of Peru with as many people began. Chef Walther and his wife built their food cart and began selling just two Ceviche dishes: the Classic with fish and the other with Blood Clams (both continue to be on the current menu). From there Chef Walther opened CevicheStop in Culver City, California to mass appeal.
Chef Walther is thrilled to be partnered with CookUnity, representing Peruvian Cuisine and the opportunity to serve a growing community of food enthusiasts.
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