Roasted Anticucho-Style Salmon
Luscious, buttery salmon gets the fusion treatment in Chef Walther’s tantalizing blend of Peruvian and Japanese cuisines. Traditionally, anticuchos are marinated, skewered, and grilled meats, with roots dating back to ancient Andean cultures. Here, Chef Walther starts with salmon, and bathes each 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 in a tangy red-wine vinaigrette, along with diced red onion, sweet roasted red bell pepper and corn, fresh herbs, and toasted walnuts. On the side: tender-crisp roasted Brussels sprouts. Pour the citrusy/salty ponzu sauce over everything, and dig in to a meal that’s as healthy as it is hearty.
Nutritional facts
Protein
49g
Carbs
61g
Calories
760kcal
Fat
38g
Ingredients
Soy Sauce, Salt, Garlic, Paste, Miso, Red, Aji Panca Pepper, Canola and Olive Oil Blend, Bay Leaf, Oregano, Canned Roasted Red Peppers, Red Wine Vinegar, Mint, Celery, Black Pepper, Cumin, Corn, Cilantro, Garlic, Brussel Sprouts, Kosher Salt, Pecans, Lemon Juice, Orange Juice, Quinoa, Salmon, Red Bell Pepper, Italian Parsley, Soy Sauce
Contains fish, bonito, pecans, wheat, soybeans.
Reviews
4.2
Based on 165 reviews
Didn’t think salmon was the right protein for the sauce
Minnie · 06/17/25
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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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