Roasted Salmon Miso Panca
Take your tastebuds on a trip around the globe with this dish, which brings together influences from Peru, China, and Japan. Chef Walther 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
46g
Carbs
56g
Calories
1200
Fat
89g
Ingredients
Panca chilli, Chicken Bouillon, Hondashi, Paste, Miso, Red, Sesame Oil, Extra Virgin Olive Oil, Oregano, Asparagus, Black Pepper, Cumin, Garlic, Brussel Sprouts, Sugar, Light Soy Sauce, Kosher Salt, Black Sesame Seeds, White Vinegar, Green Onion, Tri-color Quinoa, Ginger, Oyster Sauce, Salmon, Red Bell Pepper, Canola Oil
Reviews
4.5
Based on 34 reviews
Crystal · 02/26/25
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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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