miso marinated salmon over soy dijon barley

TOTAL TIME: 45 minutes

SERVES: 2

miso marinated salmon over soy dijon barley

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For the salmon:

• 1 lb salmon

• 1/4 cup white miso

• 2 tbsp water

• 2 tbsp rice wine vinegar

• 2 tbsp brown sugar

• 1 tbsp soy

For the sprouts:

• 1 lb brussels sprouts

• 1 tbsp oil

• 2 tbsp soy sauce

• 1 tbsp honey

• 1 tbsp rice wine vinegar

For the barley:

• 1 cup barley

• 2 cups chicken stock

• 1/4 cup butter

• 1 1/2 tbsp dijon

• 2 tsp soy sauce

• 2 tsp rice wine vinegar

• 1 tsp honey

Bonus:

• sesame oil to finish

• chili crisp to finish

1. Marinate your salmon (must prep in advance). Whisk together 1/4 cup miso, 2 tbsp water, 2 tbsp rice wine vinegar, 2 tbsp brown sugar and 1 tbsp soy. Add to a shallow plate or ziploc bag. Add salmon and marinade in the fridge for 1-24 hours.

2. Make sprouts (can prep in advance). Preheat oven to 450F. Wash and slice sprouts in half (or thirds if they’re large). To a small bowl, mix 1 tbsp oil, 2 tbsp soy sauce, 1 tbsp honey and 1 tbsp rice wine vinegar. Drizzle over sprouts and bake for about 20 minutes, flipping halfway, until deeply golden.

3. Cook your barley. Add 2 cups of chicken stock and 1 cup of barley to a small pot. Bring to a simmer, cover and move to low heat for about 30 minutes until cooked through. It should be a bit liquidy once cooked. Add 1/4 cup butter, 1 1/2 tbsp dijon, 2 tsp soy sauce, 2 tsp rice wine vinegar and 1 tsp honey and mix well until butter has melted. You should have a saucy nearly risotto consistency. Add warm water to thin out if needed.

4. Cook salmon. While barley cooks, set oven to broil on high and set top oven rack really close to the top. Place salmon on a foil lined sheet tray and drizzle any remaining marinade over top. Broil for about 10 minutes, until internal temp reaches 130-140F. Watch to ensure the broiler doesn’t burn but you do want a few char marls on the top. Serve immediately over barley with sprouts.

BONUS: Drizzle everything with a bit of sesame oil and/or chili crisp.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!