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Miso-Roasted Salmon
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 steelhead trout. 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.
Nutritional facts
Protein
42g
Carbs
39g
Calories
530
Fat
24g
Ingredients
Soy Sauce, Rice Vinegar, Paste, Miso, Red, Sesame Oil, Sake, Lemon, Sugar, Kosher Salt, Cabbage, Miso Paste, Lemon Juice, Rice Wine, White Wine, Salmon, Canola Oil, Soy Sauce
Reviews
4.4
Based on 857 reviews
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Annie Golden · 06/09/23
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About Maiko Kyogoku
Maiko 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.
You can find Maiko Kyogoku’s meals in...