Miso Salmon with Brussels Sprouts

Ingredients

• 4 salmon fillets (approx. 150g each), skin-on
• 400g brussels sprouts, halved
• 2 tablespoons white miso paste
• 1 tablespoon honey
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper
• Sesame seeds and sliced spring onion to serve
• Steamed rice to serve

Method

1. 1
   Preheat oven to 220°C (fan 200°C). Line a large baking tray with baking paper.
2. 2
   Whisk together miso paste, honey, soy sauce, rice wine vinegar, sesame oil, and minced garlic in a small bowl until smooth. Set aside.

   White miso is milder and sweeter — don't swap for red miso or it'll overpower the salmon.

3. 3
   Toss halved brussels sprouts with olive oil, salt, and pepper. Spread cut-side down in a single layer on the tray. Roast for 10 minutes.

   Cut-side down = more caramelisation. Don't skip this head start — sprouts need longer than salmon.

4. 4
   Push sprouts to the edges of the tray. Nestle salmon fillets skin-side down in the centre. Brush the top and sides of each fillet generously with miso glaze.
5. 5
   Return tray to the oven and roast for 12–14 minutes until the salmon is just cooked through (it should still be slightly darker pink in the very centre) and the sprouts are caramelised at the edges.

   Don't overcook the salmon. Pull it out when it still looks slightly underdone — residual heat finishes the job.

6. 6
   Scatter with sesame seeds and sliced spring onion. Serve immediately over steamed rice, with the roasted sprouts alongside.

Notes & Swaps