Roasted Salmon Teriyaki
Chef Nelson's teriyaki-marinated, then roasted salmon is savory-sweet and succulent. The salmon is served over tricolor quinoa with fresh bean sprouts, as well as a side of roasted romanesco (a delicious veggie in the same family as broccoli and cauliflower). The perfectly umami-packed dish proves that eating healthy can taste incredible!
Nutritional facts
Protein
47g
Carbs
65g
Calories
660kcal
Fat
22g
Ingredients
Bean Sprout, Canola and Olive Oil Blend, Seasoned Rice Wine Vinegar, Sake, Black Pepper, Garlic, Romanesco, Sugar, Kosher Salt, Tri-color Quinoa, Ginger, Rice Wine, Salmon, Lemongrass, Soy Sauce
Contains fish, wheat, soybeans.
Reviews
4.4
Based on 179 reviews
Salmon was overcooked, otherwise tasty
Eli · 08/25/24
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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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