Hoisin Salmon over Warm Brussels Sprouts Kale and Quinoa

Hoisin Salmon over Warm Brussels Sprouts Kale and Quinoa 4.44/5 (9 votes)

The simple sauce in this recipe is fantastic and really versatile. And it pulls double duty as a marinade for the salmon and a warm dressing for the Brussels sprout and kale salad. If your family is not a fan of Brussels sprouts and kale, don't worry. Try chopped broccoli, red bell pepper, spinach, or asparagus. Fantastic with anything you choose!

Hoisin Salmon over a Brussels Sprout Kale Quinoa



  • 1/2 cup quinoa
  • 1 cup water
  • 1 pound salmon
  • 2 tablespoons olive oil
  • 1 pound brussels sprouts, ends removed and thinly sliced
  • 2 cups kale, chopped
  • Hoisin Sauce
  • 4 tablespoons tamari
  • 2 tablespoons peanut butter
  • 1 tablespoon honey
  • 2 teaspoons white vinegar
  • 1/8 teaspoon garlic powder
  • 2 teaspoons sesame oil


  1. Bring quinoa and water to a boil, reduce to a simmer, cover, and let cook 15 minutes. Remove from heat and reserve for later.
  2. Combine hoisin sauce ingredients in a small bowl.
  3. Place salmon and 3 T hoisin sauce in a bowl or resealable bag and let marinate for 15-30 minutes.
  4. Heat 2 T olive oil in a heavy pan over medium high heat.
  5. Add salmon and marinade to the pan and cook for 2-3 minutes per side or until flesh separates and is opaque. Cook time will vary depending on thickness of the fillet.
  6. Transfer salmon to a plate and tent to keep warm.
  7. Add a little more oil to the pan if necessary and the brussels sprouts and kale. Cook over medium high heat until tender and slightly browned on the edges.
  8. Add remaining hoisin sauce and stir until heated through.
  9. Toss quinoa into the brussels sprout and kale mixture and then divide evenly among plates.
  10. Top salmon and serve.

Nutritional Information

Per Serving: Calories 376 Fat 18 Sat Fat 2 Sodium 654 Carbs 35 Sugars 7 Fiber 7 Protein 31.


KID NOTE: Surprisingly, my kids love Brussels sprouts. I told them the kale was spinach and they devoured everything.

VEGETARIAN TIP: Use firm tofu instead of salmon.

GLUTEN MODIFICATIONS: Make your own hoisin and use tamari instead of soy sauce.


  1. pmarples says:

    Salmon was a fail with my family but I also made it with chicken breast and even I liked the chicken breast version better because it kept the flavour nicely(both meats grilled). Liked the Brussels sprout quinoa kale mixture but found the sauce tasted too salty. Made the gluten free version.

  2. Palebrew says:

    I used the hoisin sauce you buy at the store instead of making this and it worked well with the salmon. I can’t eat kale, so I substituted spinach and the quinoa, spinach and brussels sprouts were great.

  3. jboone says:

    We will be making this again! I sautéed the extra kale from the package I bought in olive oil, garlic, and red pepper flakes and served with the meal.

  4. ldeegan says:

    Loved this!! I used the sauce on salmon and also some chunks of beef which I stir fried…we actually preferred the beef. The sauce was a bit salty so next time I will substitute low sodium soy sauce.

  5. Killian Clan says:

    The hoisin sauce was a bit heavy for the fish. Next time I’ll just do soy sauce and honey or broil in the oven in foil packets. The salad was surprisingly good. I’m not usually a fan of kale or quinoa, and this little salad was tasty!

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