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

Instructions

1. 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. 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. 3

   Preheat the grill, setting the burners to medium-high.

4. 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. 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.