Maple Baked Salmon + Brussels and Miso dressing

Serves 4 | Prep Time: 20 minutes | Cook Time: 30 minutes

Salmon baked at a low temperature is a great technique to keep the fish moist and tender. The Brussels adds loads of antioxidants and fiber along side a tangy miso dressing. The salmon recipe is adapted from Cooking NY Times.

Ingredients

1 (1 1/2-pound) skin-on or skinless salmon fillet
2 tablespoons pure maple syrup
2 tablespoons whole-grain Dijon mustard
1 tablespoon mayonnaise
Kosher salt and freshly ground black pepper
Lemon wedges, for serving
1 pound Brussels sprouts + some extra virgin olive oil for cooking

Miso dressing

1/2 cup hemp seeds
2 tablespoons (30g) miso (white or brown)
2 teaspoons sesame seeds
Juice of one lemon
1/4 cup (60g) filtered water
2 tablespoons extra virgin olive oil

Chef Tips

Learn more about hemp seeds here

Preparation

Step 1

Remove salmon from the refrigerator. Heat oven to 325 degrees.

Step 2

Stir together maple syrup, mustard, mayo in a small bowl until Combined. Season salmon with salt and pepper and place (skin side down if it has skin) on a parchment lined baking tray. Slather the maple sauce all over.

Step 3

Bake for about 15- 20 minutes. The salmon is done when you insert the tip of a pairing or small knife in the center of the fish and it’s met with little resistance. Touch the tip of the knife to the bottom of your lip. It should feel warm, not hot. If you like salmon cooked through more proceed. Serve with lemon to squeeze all over.

Step 4

While the salmon is in the oven, trim and halve the Brussels sprouts. Pan roast the sprouts in some olive oil. Season with salt and freshly ground black pepper. Finish in the oven if needed.

Step 5 (for the miso dressing)

Purée hemp seeds, miso, 2 tsp. sesame seeds, remaining 5 Tbsp. lemon juice and 2 Tbsp. oil, and ¼ cup water in a blender until smooth. Season with salt. Serve along the Brussels and salmon.