Ginger-Lime Wild Salmon
Wild-caught salmon marinated in a ginger-lime blend is grilled until lightly charred, then paired with steamed bok choy and served with a side of ginger-lime marinade for drizzling. Finished with toasted sesame seeds and a lime wedge.
Nutritional facts
Protein
37g
Carbs
9g
Calories
330kcal
Fat
17g
Ingredients
Wild Caught Salmon, Toasted Sesame Oil, Coconut Aminos, Organic Black Pepper, Kosher Salt, Lime, Ginger, Bok Choy, Toasted Sesame Seeds
Contains fish, coconut, sesame seeds.
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About Ivy Stark
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
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