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Maple Glazed Salmon with Charred Brussels Sprouts and Farro

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 20 minutes
Servings 4 People

Ingredients

  • 1 cup farro (or about 2 ½ cups cooked)
  • 1 lb wild salmon cut into 4 fillets
  • 1 lb brussels sprouts, trimmed, and thinly sliced/shaved (use your blender , see video!)
  • Thinly sliced scallions or chopped cilantro
  • 1 lime cut into wedges
  • ½ cup toasted almonds

For the maple glaze:

  • ¼ cup maple syrup
  • 2 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 teaspoon mellow white miso paste
  • ⅛-¼ tsp red pepper flakes (optional)
  • 1 clove garlic minced or crushed

Items you can prep ahead (optional)

  • Prep brussels sprouts
  • Make miso maple glaze
  • Cook farro
  • Toast almonds

Instructions

  • Preheat oven to 450F or 425F convection. Line a baking sheet with parchment.
  • In a medium pot over high heat, add the farro and enough water to cover by at least 2-inches. Bring to a boil, then reduce heat to low and simmer until cooked through, about 20-30 minutes. Drain and set aside.
  • In a small-medium pot, mix together the maple syrup, soy sauce or tamari, vinegar, miso, and red pepper flakes (if using). Use a fork to mash and mix the miso paste in (it’s okay if it’s a little clumpy).
  • Add brussels to the baking sheet along with 1 tablespoon oil and ¼ teaspoon salt. Toss to coat. Make four spaces amongst the brussels for the salmon and place the salmon fillets in each spot (see photos). Brush each fillet with the maple soy glaze. Bake for 10-15 minutes, or until salmon is cooked through and brussels sprouts are charred (don’t be afraid to get a nice char!). If salmon is cooked before brussels start to char, just remove the salmon and keep roasting the sprouts.
  • Simmer the glaze gently for about 7 minutes, or until reduced to about ¼ cup. Remove from heat and stir in the garlic. Transfer to a bowl to cool a bit (it will get thicker as it cools).
  • Brush each salmon fillet generously with the glaze. Add farro, salmon and sprouts to your plate.
  • Drizzle a small amount of glaze over the farro and sprouts (it is pretty sweet so don’t overdo it). Top with a very generous squeeze of lime (two juicy wedges worth!), green scallions, and toasted nuts.

Notes

Substitutions:

  • Use chopped broccoli instead of brussels sprouts
  • Make vegan/vegetarian: use tofu slabs (drained and pressed) instead of salmon
  • Use brown rice instead of farro
  • Don’t have or can’t find miso paste? No worries! Just substitute it with more soy sauce. 

Storage:

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Store leftover glaze in the fridge for up to 5 days. It will thicken, but when you brush/drizzle it on the warm salmon, it will thin out. 

Leftovers + Repurposing:

  • Warm up the salmon, sprouts, and farro. Top salmon with glaze. Shower generously with lime juice, fresh herbs, and crunchy toasted nuts. 
  • Make a farro salmon hash!