Miso-Roasted Salmon
Maiko Kyogoku
856 reviews
Chef Maiko calls this a Japanese tandoori salmon - and it tastes as good as it sounds! Her special homemade miso blend of both the red and white varieties called tama miso is smooth, umami-filled creaminess. It's used as a marinade as well as a sauce for tender salmon. Baked then paired with a side of charred cabbage tossed in koji, a nutty fermented rice powder, this is a simple weeknight meal when you went something healthy but super satisfying.
by
Maiko KyogokuMaiko Kyogoku grew up in New York in a restaurant-owning family, so food and hospitality is no stranger to her. After 15 years honing her experience leading operations for Daniel Boulud, the Bromberg Brothers and the Thompson Hotel group, Kyogoku opened Bessou Restaurant in 2016. The restaurant, whose name in Japanese loosely translates to “home away from home,” is a love letter to her Japanese heritage and the Japanese home cooking of her childhood. Bessou has been critically acclaimed by the New York Times, Zagat and Tasting Table and featured in Best of Lists for New York Magazine Grub Street and Time Out.
Kyogoku is excited to now share some of her Japanese home cooking at home with you.
Why everybody loves this meal
one of my faves
Kyoko · 04/22/23
pretty darn tasty - wish they had more often in chicagoland area
Sarah · 04/18/23
very delicious
Ilene · 04/14/23
delicious and i love that the sauces are on the side. just wish the salmon skin was on the bottom!
Robin · 04/14/23
fish was incredible .
Lisa · 04/12/23
I mixed the non-soy sauce cup in the dish before heating up and put the soy sauce on after, came out really well.
Kevin · 04/07/23
i love this meal its so delicious and taste amazing
Madeline · 04/05/23
so good
Amie · 03/31/23
Nutritional Info
Calories
380
Protein
40g
Fat
14g
Carbohydrates
24g
Ingredients:
Anchovies, Cabbage, Corn, Dehydrated Onions, Disodium Guanylate, Disodium Inosinate, Flavouring, Greek Yogurt, Kosher Salt, Lemons, Miso, Modified Food Starch, Monosodium L Glutamate, Potassium Chloride, Rice, Sake, Salmon, Salt, Soybeans, Sugar, Water, Wheat, Yeast, Yeast Extract
Heating Instructions
Chef preparation
Recommended for special occations.
1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through
Quick preparation
Don't you worry is time is an isue we got you covered!
1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins
We’re CookUnity, a chef collective.
We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.
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Small batch meals crafted by top culinary talent. Delivered to your door each week.
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