Miso Maple Glazed Salmon with Brussels Sprouts

File this under, meals that look and sound a lot fancier than the effort it takes to put them together. Sweet but not too sweet and oh so savory.

With one field left to go, Mother Nature decided our farmers needed a break from field work and sent the rain. Overcast with a constant mist and 55 degrees, the weather had me thinking of Seattle…

In case you didn’t know already, I grew up just south of Seattle and lived there through my college years. Growing up my dad took me fishing many times in the Sound but we never did manage to catch any salmon, he always blamed the otters. Whatever the reason, that didn’t stop us from having it for dinner. He would stop by a local seafood shop on the way home and we would feast.

Now that I live in the Midwest, a “No-Coaster” if you will, I follow what my dad taught.. if I can’t catch it, that won’t stop me from having it for dinner!

WHAT YOU WILL NEED

• Salmon: I used pre-portioned filets, about 6oz each. If you’re really into seafood (especially salmon) like me and are a fellow “No-Coaster”, you might consider stocking your freezer from a place like Wild Alaskan Company (not at all sponsored). Although it is an investment upfront, I find that for the amount of seafood I get the price is about the same if I were to buy it in my local grocery store and the quality is much better. Added bonus, I always have salmon on hand.
• Miso Paste: I was able to track this down at my local Asian grocery store. This paste is thick and very salty. If you can’t find it in your area, you can order it on Amazon or substitute with soy sauce (I would add half the amount called for in this recipe).
• Maple Syrup: Any maple syrup will work here! You can even substitute honey or brown sugar if you wish.
• Rice Vinegar: Feel free to substitute distilled white vinegar in its place if you don’t have rice vinegar on hand.
• Brussels Sprouts: These were from our very last harvest from this year’s vegetable garden. Don’t like them? I suggest you give it a try anyway! When roasted and sauced, they are truly delicious. But you could replace them with broccoli, green beans, carrots, etc. any vegetable that you would normally roast will work here.
• Green Onions: These add a nice flavor to the dish but can be omitted if you don’t happen to have any.

HOW TO MAKE MISO MAPLE GLAZED SALMON WITH BRUSSELS SPROUTS

STEP 1: Preheat oven to 375 degrees Fahrenheit.

STEP 2: Mix your miso, maple syrup, and rice vinegar together in a small saucepan. You don’t have to get the miso to dissolve fully. I like to use the back of a fork to get it to loosen up a bit.

STEP 3: Place the Brussels sprouts on a baking sheet and toss them in a bit of olive oil, a teaspoon should be plenty.

STEP 4: Make a space for the salmon and place it on the sheet. Drizzle each filet with 1 TBSP of your miso/maple mixture. Add the green onions to the sheet.

STEP 5: Bake for 16 minutes or until the salmon reaches 130 degrees.

STEP 6: While it’s baking, heat your saucepan on the stove and bring to a simmer. It will begin to reduce and get thicker, be sure to stir often so the sugar from the syrup doesn’t burn. Continue to let it simmer until it reaches a syrupy consistency. Pour sauce over the cooked salmon and Brussels sprouts, focusing more of it on the salmon filets.

STEP 7: Set oven to broil. Place pan back into the oven, broil until there is a little char. Watch it closely as this will only take a couple minutes at most. Plate it up and enjoy!

I hope you love this one as much as we do!

Miso Maple Glazed Salmon with Brussels Sprouts

An under 30 min sheet pan meal that is simple enough for a weeknight but impressive enough for the toughest of critics.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Course Main Course

Servings 2 people

Ingredients

  

Sauce Ingredients

• 1/4 cup miso paste
• 1/4 cup rice vinegar
• 1/4 cup maple syrup

Main Ingredients

• 2 6 oz salmon filets
• 2 cups Brussels sprouts sliced in half
• 1 small bunch green onions ends trimmed
• 2 tsp extra virgin olive oil

Instructions

 

• Preheat your oven to 375.
• Mix miso, maple syrup, and rice vinegar together in a small saucepan. Try to break up the miso but you don't need to make it dissolve completely.
• Place Brussels sprouts on a baking sheet and toss in the olive oil.
• Nestle the salmon onto the sheet and drizzle 1 TBSP of the miso sauce on each filet.
• Bake 14-16min or until the internal temperature of the salmon reaches about 130 degrees.
• While the salmon is in the oven, bring the saucepan to a rapid simmer. Continue to stir frequently as it starts to thicken up. Continue until it reaches a syrupy consistency.
• Remove salmon from the oven and drizzle the sauce all over the salmon and Brussels sprouts, with extra for the salmon.
• Set the oven to broil. Place pan back into the oven, broil until there is some char. Watch it closely as it only takes a couple minutes.
• Plate and enjoy!

Notes

• Maple Syrup: Any maple syrup will work here! You can even substitute honey or brown sugar if you wish.
• Rice Vinegar: Feel free to substitute distilled white vinegar in its place if you don’t have rice vinegar on hand.
• Brussels Sprouts: These were from our very last harvest from this year’s vegetable garden. Don’t like them? I suggest you give it a try anyway! When roasted and sauced, they are truly delicious. But you could replace them with broccoli, green beans, carrots, etc. any vegetable that you would normally roast will work here.

Keyword Brussels Sprouts, Maple, Miso, Salmon, Sheet pan, Under 30 minutes

Anjouli

Anjouli is a Midwestern farmwife and mom to two little boys. By day she works within the Healthcare industry and by night she’s always trying something new in the kitchen. Follow along to see what she’s feeding her farmers!