Why This Recipe Works

Quick-cooking quinoa provides a fluffy base for chunks of skillet-roasted salmon and maple-glazed brussels sprouts. Cooking the quinoa with the pasta method—in lots of boiling salted water—eliminates the need to pre-rinse the grains. You can also have fun with more toppings: Try adding shredded red cabbage, thinly sliced cucumber, pickled ginger, cilantro leaves, thinly sliced radishes, or toasted nuts.

Before You Begin

If buying a skin-on salmon fillet, purchase 2¼ pounds of fish. This will yield 2 pounds of fish after skinning. If using wild salmon (or arctic char), reduce cooking times to about 2 minutes per side and cook until the fish registers 120 degrees. Look for brussels sprouts that are similar in size (and no more than 1½ inches in diameter) with small, tight heads.

Instructions

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.

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.

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.

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.