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

  • Preparation 20 MIN
    Cooking 12 MIN
    Marinating 1 H
  • Servings 4






  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.


  1. In a small bowl, combine all of the ingredients. Season lightly with salt.
  2. Serve the skewers with the sauce. Serve with rice, if desired.


A skewer rack allows you to barbecue foods that have a tendency to stick to the grill by getting them close enough to the fire without coming in direct contact with the grill. You can prepare this recipe without the skewer rack by first cleaning and oiling your grill very well. Do not attempt to flip or remove the skewers from the grill until the food is nicely browned. Alternatively, you can cook the skewers on a piece of foil or on a barbecue grilling sheet.

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.