Roasted Salmon Miso Panca

by Sergio Tominaga

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Contains Soy

Contains Gluten

Contains Corn

Contains Dairy

Tree Nut Free

Take your taste buds on a trip around the globe with this dish, which brings together influences from Peru, China, and Japan. Chef Sergio bathes each salmon fillet in a marinade of spicy-smoky Aji Panca chiles and miso paste for extra depth of savory flavor, then sears it to crisp up the skin before roasting it to perfection. The fish is plated on a bed of nutty quinoa stir-fried in the style of Peruvian Chaufa, along with crisp roasted asparagus spears and Brussels sprouts on the side. Packed with protein, this dish is ideal for busy weekdays and nights or a post-workout feast.

Nutritional facts

Protein

47g

Carbs

58g

Calories

1223kcal

Fat

90.4g

Ingredients

Canola Oil, Red Bell Pepper, Salmon, Oyster Sauce, Ginger, Tri-color Quinoa, Green Onion, White Vinegar, Black Sesame Seeds, Kosher Salt, Light Soy Sauce, Sugar, Brussel Sprouts, Garlic, Cumin, Black Pepper, Asparagus, Toasted Sesame Oil, Oregano, Extra Virgin Olive Oil, Paste, Miso, Red, Hondashi, Chicken Bouillon, Panca chilli

Contains milk, fish (Fish), wheat, soybeans, molluscs, sesame seeds.

Reviews

4.4

Based on 51 reviews

as usual all the salmon dishes are too dry. I wish they would finally cook it correctly I cooked everything but salmon, in all of their salmon dishes and put the salmon in for last 5 mins still dry

Jill · 10/23/26

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About Sergio Tominaga

Chef Sergio Tominaga was born in Peru and lived in Japan for 4 years. He started his career 18 years ago with his older brother. He comes from a family of Nikkei chefs (nikkei is the mixture between Peruvian and Japanese culture). Finalizing his career he started working with his brother but after a few years he worked in Maido (Number 1 restaurant in Latin America and number 7th in World's 50 Best) for 5 years and also in Sushi Pop by Micha as an Executive Chef for 3 years. Sergio cooks traditional Peruvian and Japanese food. He loves being able to cook the fusion between both cultures. His specialty is Peruvian ceviche, Lomo Saltado and Nikkei sushi.