Nikkei Roasted Salmon
Inspired by the Japanese-Peruvian cooking tradition known as Nikkei, this roasted salmon is brushed with a savory glaze of soy sauce, mirin, sake, and fish sauce. A colorful quinoa salad with peppers, carrots, chives, and cilantro brings freshness, while a citrus-Dijon vinaigrette ties everything together.
Nutritional facts
Protein
41g
Carbs
40g
Calories
670kcal
Fat
39g
Ingredients
Salmon, Tri-color Quinoa, Kale, Carrots, Canola and Olive Oil Blend, Red Bell Pepper, Green Bell Pepper, Yellow Bell Pepper, Orange Juice, Lemon Juice, Rice Wine, Light Soy Sauce, Lemon, Agave Syrup, Dijon Mustard, Fish Sauce, Sake, Cilantro, Chives, Kosher Salt, Sugar, Black Pepper, Potato Starch, Cooking Spray
Contains fish, fish, coconut, wheat, soybeans.
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About Lorena Garcia
Chef Lorena Garcia, born in Caracas, Venezuela, is a celebrated chef, entrepreneur, and media personality known for bringing the vibrant flavors of Latin cuisine to a global stage. She is the creator of CHICA, with locations in Las Vegas, Miami, and Aspen, where she became the first and only female chef honored on The Venetian’s prestigious “Wall of Culinary Titans” alongside legends like Thomas Keller and Emeril Lagasse. Her reach extends to major airports, including Dallas–Fort Worth and Atlanta, through Lorena Garcia Tapas y Cocina, and to home kitchens with her signature cookware line and a frozen food line. A familiar face on Bravo’s Top Chef Masters and Food Network’s Tournament of Champions, Lorena has also published two bestselling cookbooks and contributed to countless publications. Beyond her culinary empire, she founded the Big Chef, Little Chef program to promote healthy eating among families and serves as an ambassador for No Kid Hungry, reflecting her deep commitment to giving back.
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