Walnut Miso-Crusted Salmon

Walnut Miso-Crusted Salmon

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Esther Choi

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2185 reviews

Fresh salmon crusted with a toasted walnut and miso sauce, baked to perfection. Served on a bed of grilled Napa cabbage, charred bok choy and tatsoi with a ginger scallion sauce. Gluten free and keto friendly!

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Esther Choi

Esther Choi, chef / owner of mŏkbar and mŏkbar Brooklyn, and soon mokbar Midtown, as well as chef / partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother’s cooking, Chef Esther believes that food is the ultimate expression of a country’s culture. From its history and social customs, to its language, geography and arts, Chef Esther seeks to offer guests an understanding and appreciation of Korean food.Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Esther has been hailed as a “New Rising Chef” by Food Republic and in 2015 was named a “Zagat 30 under 30” NYC Culinary Rockstar.

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Tasty and healthy

Catherine · 10/04/23

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Tasted great. Will order again.

Patricia · 09/12/23

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Good taste and lots of veggies

Shelly · 09/08/23

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Great taste and good portion size

Elizabeth · 09/08/23

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delicious combination of Napa and salmon with Miso

Zenye · 09/01/23

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Very good

Brandon · 08/31/23

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Love this! Order often.

Julia · 08/29/23

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Taste and quality of vegetables

MILDRED · 08/27/23

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Nutritional Info

Calories

580

Protein

44g

Fat

35g

Carbohydrates

25g

Ingredients:

Alcohol, Bok Choy, Canola Oil, Distilled Vinegar, Egg Yolks, Flavor Enhancer, Flavoring Contains Mustard, Garlic, Ginger, Kewpie Mayonnaise, Kosher Salt, Lemons, Light Soy Sauce, Miso, Napa Cabbage, Paprika, Preservative 3135, Rice, Rice Vinegar, Salmon, Salt, Scallions, Sesame Oil, Soybean Oil, Soybeans NonGMO, Spinach, Sunflower Oil, Walnuts, Water

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Heating Instructions

Chef preparation

Recommended for special occations.

1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through

Quick preparation

Don't you worry is time is an isue we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins

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We envision a world in which chefs are no longer bound by the economic and geographic limitations of the current restaurant model. One where culinary artists can reach beyond the neighborhood, and share their craft with millions of people.

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