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Ingredients
- 4 dientes de ajo pelados
- 40 g de jengibre pelado y en trozos
- 80 g de miel de abeja
- 15 g de vinagre blanco
- 60 g de pasta de chile coreano
- 60 g de pasta miso
- 20 g de salsa de soya
- 30 g de aceite de ajonjolí
- 1 salmón fesco, entero, sin visceras (aprox. 2 kg)
- 4 cdas de aceite de girasol para engrasar
- 200 g de hongo shiitake seco hidratados y en rebanadas (5 mm)
- 2 cdas de aceite de ajonjolí
- 30 g de cebolla cambray en rebanadas de 2 mm
- 2 limones amarillos en rebanadas
- ajonjolí tostado blanco y negro (optional)
- 10 g de brotes (optional)
- Nutrition
- per 1 porción
- Calories
- 245.8 kcal / 1028.4 kJ
- Protein
- 10.4 g
- Fat
- 17.4 g
- Carbohydrates
- 13.4 g
- Fibre
- 1.6 g
- Saturated Fat
- 2.9 g
- Sodium
- 583.7 mg
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