miso salmon with roasted soy eggplant and brussels sprouts

If you couldn’t tell, a lot of the recipes are spontaneously created. Pretty much every time I cook is like unintentionally an episode of chopped. And that’s how this recipe came about. We ordered sushi from Kissaki, (which is actually really amazing and I highly recommend ordering from there) and had leftover wasabi and soy sauce to use.

Anyways, I figured the best way to use it was as a marinade. I added some miso, minced garlic, and rice wine vinegar, shoved the vegetables and fish in the oven, and all of a sudden, dinner is served!

miso salmon with roasted soy eggplant and brussels sprouts

serves: 3

cooking time: 45 minutes

ingredients:

• 1 eggplant, diced

• 1/4 cup rice wine vinegar

• 1/4 cup soy sauce

• 1 lb. brussels sprouts, halved

• 1.5 lb. salmon, divided into thirds

• 2 tbs. wasabi

• 1/4 cup miso paste

• 1/8 cup minced garlic

• garlic salt

• pepper

• neutral oil, like canola or olive oil

steps:

1. Preheat oven to 430ºF. Meanwhile, marinate the eggplant in 1/8 cup each of the soy sauce and rice wine vinegar for 10-15 minutes.

2. Whisk together the remainder of the soy sauce, rice wine vinegar, wasabi, miso paste, and minced garlic and marinate the salmon in it for at least 20 minutes.

3. Toss sprouts salt and pepper, and then toss it with the eggplant and oil, until veggies are all fully coated in oil. Roast on a sheetpan for 15-20 minutes, until eggplant is fully cooked through, and brussels sprouts are golden brown.

4. Increase oven temperature to 430ºF, and roasted salmon for 13-15 minutes.

5. Divide up salmon and vegetables onto three plates.