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Pan-Roasted Miso Salmon
Chef Sergio's special homemade miso blend featuring both the red and white varieties, called tama miso, boasts a smooth, umami-filled creaminess. It's used as a marinade for tender salmon, which is then baked and paired with a side of charred cabbage tossed in koji, a nutty fermented rice powder. This is a simple weeknight meal when you want something healthy yet super savory and satisfying.
Nutritional facts
Protein
40g
Carbs
27g
Calories
470
Fat
24g
Ingredients
Canola OilSalmonWhite WineCabbageKosher SaltSugarLemonSesame OilPaste, Miso, RedSoy Sauce
Reviews
4.4
Based on 584 reviews
Meals need more veg
John Tierney · 01/16/25
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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.
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