Salmon and Brussels Sprout Skewers with Soy, Miso and Maple Syrup

Instructions

1. In a large bowl, combine the soy sauce, maple syrup, miso, ginger and wasabi. Set aside 3 tbsp (45 ml) of the marinade for the Brussels sprouts. Add the salmon to the remaining marinade and mix well to combine. Cover and let marinate for 1 hour in the refrigerator.
2. Meanwhile, in a pot of salted boiling water, add the Brussels sprouts and bring the water back to a boil. Cook for 5 minutes. Drain. Chill in a bowl of ice water and drain again.
3. Preheat the grill, setting the burners to medium-high.
4. Thread the salmon and sprouts onto separate skewers. Using a pastry brush, cover the sprouts with the reserved marinade. Brush the fish and sprouts with the oil.
5. On a skewer rack (see note), grill the skewers for 5 minutes or until the fish is cooked through and the sprouts are nicely caramelized, turning them over halfway through.