Sesame Salmon & Barley Bowl
Cool and creamy, spicy and crisp… Chef Nelson's meal is a study in delicious contrasts. He coats a hearty portion of salmon in spices and sesame oil, sears each fillet to get the skin nice and crispy, then roasts to buttery tenderness and garnishes with toasty sesame seeds and fresh green onion. He plates it atop a bed of nutty, fiber-rich barley with a medley of vegetables—tangy pickled carrots and Persian cucumbers; subtly sweet steamed edamame, and slices of raw jalapeño. If that’s not hot enough, his spicy mayo gets a double dose of heat from sriracha and sambal.
Nutritional facts
Protein
45g
Carbs
60g
Calories
860kcal
Fat
47g
Ingredients
Barley, Cucumber, Sesame Oil, Canola and Olive Oil Blend, Sriracha, Oregano, Furikake Nori Seasoning, Carrots, Coriander, Onion Powder, Garlic Powder, Black Pepper, Edamame, Sugar, Kewpie Mayonnaise, Light Soy Sauce, Kosher Salt, Jalapeno Peppers, Red Sambal Chili Paste, Rice Wine Vinegar, Green Onion, Lemon Juice, Salmon, Paprika
Contains eggs, fish, wheat, soybeans, sesame seeds.
Reviews
4.4
Based on 162 reviews
Audra · 07/03/25
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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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