Maple-Soy Salmon Bowls with Quinoa and Brussels Sprouts
Recipe: https://recipestripper.com/recipes/25ca40b2-3a47-4270-850b-d4e59e37c543
Original source: https://www.americastestkitchen.com/recipes/17453-maple-soy-salmon-bowls-with-quinoa-and-brussels-sprouts

Fluffy salmon and quinoa bowls deliver buckets of nutritious, veggie-packed flavor.
Yield: Serves 4
Total time: PT35M

Ingredients
- 1½ cups white quinoa
- 2¼ teaspoons table salt, divided
- 1 pound small brussels sprouts, trimmed and halved
- ¼ cup vegetable oil, divided
- 1 (2-pound) skinless salmon fillet, 1 to 1½ inches thick, cut into 1½-inch pieces
- ½ cup maple syrup
- 1½ tablespoons soy sauce
- 1 garlic clove, minced to a paste
- ½ teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- 2 tablespoons lemon juice
- 2 scallions, sliced thin on bias
- 2 tablespoons toasted sesame seeds

Instructions
1. 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.
2. 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.
3. 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.
4. 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.