Peru x Japan

Miso salmon with aji amarillo sauce

Name: Miso salmon with aji amarillo sauce
Total time: 35 min
Yield: 2 servings
Cuisine: Fusion
Ingredients: 2 fillets 150 g each salmon; 2 tbsp white miso miso paste; 2 tsp honey; 2 tsp soy sauce; 2 tsp cooking oil (vegetable oil); 2/3 cup quinoa; 2 tbsp ají amarillo paste; 1/4 cup hung curd (greek yogurt); 1 lime juiced lemon; 1 small clove garlic; a pinch salt; 1 small thinly sliced cucumber; 2 tsp rice vinegar; 1 stalk sliced spring onion (green onion, scallion); 1 tsp sesame seeds

Tokyo glaze, Lima sauce, and a salmon with very good connections.

35 minTime

45 gProtein each

mediumSpice

Nikkei on a plate2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

696kcalsame

45 gproteinsame

7 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Salmon2 fillets, 150 g each

Miso paste2 tbsp white miso

Honey2 tsp

Soy sauce2 tsp

Cooking oil (vegetable oil)2 tsp

Quinoa⅔ cup

Ají amarillo paste2 tbsp

Hung curd (greek yogurt)¼ cup

Lemon1 lime, juiced

Garlic1 small clove

Salta pinch

Cucumber1 small, thinly sliced

Rice vinegar2 tsp

Spring onion (green onion, scallion)1 stalk, sliced

Sesame seeds1 tsp

Method

6 steps

1Rinse the quinoa well. Bring it to a boil with 240 ml water, then cover and cook on low heat 15 minutes. Rest 5 minutes.
2Mix the miso, honey and soy. Brush over the salmon tops and rest 10 minutes.
3Blend the aji amarillo, hung curd, half the lime juice, garlic and salt until smooth.
4Toss the cucumber with rice vinegar and the remaining lime.
5Bake the salmon on an oiled tray in the oven at 220°C for 10 to 12 minutes.
6Swoosh the sauce on warm plates, add quinoa, then salmon. Top with cucumber, spring onion and sesame.

Serve it like this

Drag a spoon of aji sauce across a warm plate in a long swoosh. Set a mound of quinoa at one end, lean the salmon on it and pile cucumber ribbons on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Peru x Japan

Miso salmon with aji amarillo sauce

Tokyo glaze, Lima sauce, and a salmon with very good connections.

35 minTime

45 gProtein each

mediumSpice

Nikkei on a plate2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

696kcalsame

45 gproteinsame

7 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Salmon2 fillets, 150 g each

Miso paste2 tbsp white miso

Honey2 tsp

Soy sauce2 tsp

Cooking oil (vegetable oil)2 tsp

Quinoa⅔ cup

Ají amarillo paste2 tbsp

Hung curd (greek yogurt)¼ cup

Lemon1 lime, juiced

Garlic1 small clove

Salta pinch

Cucumber1 small, thinly sliced

Rice vinegar2 tsp

Spring onion (green onion, scallion)1 stalk, sliced

Sesame seeds1 tsp

Method

6 steps

1Rinse the quinoa well. Bring it to a boil with 240 ml water, then cover and cook on low heat 15 minutes. Rest 5 minutes.
2Mix the miso, honey and soy. Brush over the salmon tops and rest 10 minutes.
3Blend the aji amarillo, hung curd, half the lime juice, garlic and salt until smooth.
4Toss the cucumber with rice vinegar and the remaining lime.
5Bake the salmon on an oiled tray in the oven at 220°C for 10 to 12 minutes.
6Swoosh the sauce on warm plates, add quinoa, then salmon. Top with cucumber, spring onion and sesame.

Serve it like this

Drag a spoon of aji sauce across a warm plate in a long swoosh. Set a mound of quinoa at one end, lean the salmon on it and pile cucumber ribbons on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Miso salmon with aji amarillo sauce

Make it your way

Ingredients

Method

Miso salmon with aji amarillo sauce

Make it your way

Ingredients

Method

Make it a meal