Salmon, Brussels sprouts, and Asian food are 3 of my favorite things. Enter, miso glazed salmon and Brussels sprouts. I don’t think anything has ever made me happier. The combo of quickly baking the salmon and the miso glaze give this dish a literal melt-in-your-mouth texture. The glaze on the Brussels give them a nice Asian flair and a needed alternative to the Brussels sprouts preparations dominating all appetizer menus. It is also pretty self-contained to two baking sheets and a frying pan, so both the recipe and its clean up were quick and easy. Wins all around. MAKE THIS ASAP!
BEST FOR- when you want to put in zero time and effort to get the best healthy meal of your life (can you tell how much I love this recipe?)
MUSICAL PAIRING- “Easy” by Mother
INGREDIENTS
{serves 2}
1 lbs. brussels sprouts, halved
2 salmon filets
1 large red onion, cut in skinny slices
2 tbs. olive oil
salt + pepper
2 tbs. pure maple syrup
2 tbs. white miso
1 tbs. hot water
fresh chives (optional)
fresh lemon (optional)
DIRECTIONS
Heat oven to 450 F. In a large bowl, toss brussels sprouts, olive oil, onions, salt, and pepper. Then, place on parchment paper lined baking sheet. Drizzle additional oil if desired. Roast for 15 minutes, rearranging them & re-drizzling with olive oil halfway through.
Mix together maple syrup, miso, and water. Place salmon on a smaller baking sheet. Drizzle maple-miso mixture on top. Roast on top rack until opaque, about 6-9 minutes, depending on the thickness of your salmon filets.
Transfer brussels (leave the onions) from baking sheet into large frying pan with olive oil. Again, this only applies to the brussels. Leave the onions on the baking sheet. Pan sear the brussels sprouts for an additional five minutes while salmon is in the oven.
Remove from oven and plate. I served mine with fresh lemon and chives but it’s totally optional!
The Carmel Kama'aina 