{"id":"25ca40b2-3a47-4270-850b-d4e59e37c543","url":"https://recipestripper.com/recipes/25ca40b2-3a47-4270-850b-d4e59e37c543","source_url":"https://www.americastestkitchen.com/recipes/17453-maple-soy-salmon-bowls-with-quinoa-and-brussels-sprouts","title":"Maple-Soy Salmon Bowls with Quinoa and Brussels Sprouts","description":"Fluffy salmon and quinoa bowls deliver buckets of nutritious, veggie-packed flavor.","servings":4,"servings_text":"Serves 4","total_time":"PT35M","ingredients":[{"text":"1½ cups white quinoa","item":"white quinoa","quantity":1.5,"unit":"cup"},{"text":"2¼ teaspoons table salt, divided","item":"table salt","quantity":2.25,"unit":"tsp","preparation":"divided"},{"text":"1 pound small brussels sprouts, trimmed and halved","item":"small brussels sprouts","quantity":1,"unit":"lb","preparation":"trimmed and halved"},{"text":"¼ cup vegetable oil, divided","item":"vegetable oil","quantity":0.25,"unit":"cup","preparation":"divided"},{"text":"1 (2-pound) skinless salmon fillet, 1 to 1½ inches thick, cut into 1½-inch pieces","item":"(2-pound) skinless salmon fillet, 1 to 1 1/2 inches thick, cut into 1 1/2-inch pieces","quantity":1},{"text":"½ cup maple syrup","item":"maple syrup","quantity":0.5,"unit":"cup"},{"text":"1½ tablespoons soy sauce","item":"soy sauce","quantity":1.5,"unit":"tbsp"},{"text":"1 garlic clove, minced to a paste","item":"garlic clove","quantity":1,"preparation":"minced to a paste"},{"text":"½ teaspoon grated fresh ginger","item":"grated fresh ginger","quantity":0.5,"unit":"tsp"},{"text":"¼ teaspoon red pepper flakes","item":"red pepper flakes","quantity":0.25,"unit":"tsp"},{"text":"2 tablespoons lemon juice","item":"lemon juice","quantity":2,"unit":"tbsp"},{"text":"2 scallions, sliced thin on bias","item":"scallions","quantity":2,"preparation":"sliced thin on bias"},{"text":"2 tablespoons toasted sesame seeds","item":"toasted sesame seeds","quantity":2,"unit":"tbsp"}],"instructions":[{"number":1,"text":"Bring 2 quarts water to boil in large saucepan over medium-high heat. Add 1½ cups white quinoa and 1½ teaspoons table salt, return to boil, and cook until quinoa is tender, 10 to 12 minutes. Drain quinoa, return to now-empty saucepan, and cover to keep warm."},{"number":2,"text":"Meanwhile, arrange 1 pound small brussels sprouts, trimmed and halved, cut side down in single layer in 12-inch nonstick skillet. Drizzle with 3 tablespoons vegetable oil and ­sprinkle with ¼ teaspoon salt. Cover skillet, place over medium-high heat, and cook until sprouts are bright green and cut sides have started to brown, about 4 minutes. Uncover and continue to cook until cut sides are evenly browned, 1 to 2 minutes longer. Transfer sprouts to bowl and set aside."},{"number":3,"text":"Pat salmon dry with paper towels and sprinkle with remaining ½ teaspoon salt. Heat remaining 1 tablespoon vegetable oil in now-empty skillet over medium heat until shimmering. Add 2 pounds skinless salmon fillet, cut into 1½-inch pieces, skinned side up and cook until well browned on first side, 2 to 4 minutes. Using 2 spatulas, flip pieces and continue to cook until salmon ­registers 125 degrees, 2 to 4 minutes, removing pieces from skillet as they finish cooking. Transfer salmon to plate, tent with aluminum foil, and set aside. Pour off and discard fat; wipe skillet clean with paper towels."},{"number":4,"text":"Add ½ cup maple syrup, 1½ tablespoons soy sauce, 1 garlic clove minced to a paste, ½ teaspoon grated ginger, and ¼ teaspoon red pepper flakes to again-empty skillet and bring to boil over medium-high heat. Cook until mixture has thickened and rubber spatula dragged through it leaves wide trail before filling back in, about 3 minutes. Add ­brussels sprouts and 2 tablespoons lemon juice and gently toss to coat. Divide quinoa among serving bowls, top with salmon and brussels sprouts, and drizzle any remaining glaze over top. Sprinkle with 2 thinly sliced scallions and 2 tablespoons toasted sesame seeds and serve."}],"date_published":"2026-10-31T00:40:26.830064+00:00","date_modified":"2026-10-31T00:40:26.830064+00:00"}