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.
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.