Prepare the quick-pickled fennel: thinly slice 100 g fennel (use a mandoline or a very sharp knife for uniform thinness). Put the slices in a bowl and toss with 2 tbsp rice vinegar and a generous pinch of salt. Let this sit while you prep other elements — the acid softens the fennel and brightens its anise flavor, creating a crisp, tangy contrast to the rich salmon. (Pickle at least 10 minutes; it will keep for a day in the fridge.)

Make the miso–maple glaze/marinade: in a small bowl combine 1 tbsp white miso, 2 tbsp maple syrup, 2 tsp soy sauce, 1 tsp grated ginger and the minced clove of garlic. Whisk until smooth; add 1 tsp water if needed to loosen. The miso gives deep umami and body while maple and soy create that sweet-salty glaze that caramelizes when seared.

Marinate the salmon briefly: pat the 300 g salmon dry with paper towel (dry surface = better sear). Spread the miso–maple glaze over the flesh side (and under the skin edge if you can lift it), reserving a teaspoon for finishing if you like. Let sit at room temperature for 10–15 minutes — enough for flavor penetration without 'cooking' the fish from the miso's salt.

Rinse and dry the quinoa: put 120 g quinoa in a fine-mesh sieve and rinse under cold water until the water runs clear to remove the bitter saponin coating. Drain thoroughly — excess surface water will change the cook time and texture.

Toast the quinoa and aromatics: warm 1 tbsp of olive oil in a small saucepan over medium heat. Add the drained quinoa and the remaining minced garlic and cook, stirring, for 1–2 minutes until the seeds smell nutty and slightly toasty. Toasting removes raw edge and deepens flavor; it also helps separate the grains so the finished quinoa is fluffy, not gluey.

Cook the quinoa: add 320 mL cold water and 1/2 tsp salt, bring to a gentle boil, then reduce to the lowest simmer, cover tightly and cook for 12–15 minutes until water is absorbed. Turn off the heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in the remaining 1 tbsp olive oil. Resting lets steam finish cooking the grains and yields light, separate quinoa.

Roast the Brussels sprouts: while the quinoa cooks, preheat the oven to 220°C / 425°F. Toss 200 g halved Brussels sprouts with 1 tbsp olive oil, salt and pepper and spread them cut-side down on a rimmed baking sheet. Roast 18–22 minutes, flipping once about halfway through, until deeply caramelized at the edges and tender inside. High heat and direct contact with the pan create Maillard browning which brings a nutty, sweet flavor.

Sear the salmon: heat a heavy skillet (cast-iron or stainless) over medium-high until very hot. If the fillets have skin, season the skin lightly with salt. Add a thin film of neutral oil (or a touch of olive oil) and place salmon skin-side down. Press gently for 20 seconds with a spatula to ensure even contact — this helps render fat and crisp the skin. Cook skin-side down for 4–6 minutes until the skin is crisp and the flesh is cooked about two-thirds up the side.

Caramelize the glaze: flip the salmon carefully and spoon a little of the reserved miso–maple glaze (if you reserved) over the top. Cook the salmon for 1–2 minutes on the flesh side to caramelize the glaze; the short time keeps the center moist. Aim for an internal temperature of about 50–54°C (122–130°F) for buttery doneness — or 60°C if you prefer fully cooked.

Finish and dress: toss the warm quinoa with a light pinch of salt and 1 tsp sesame oil to add a toasty, aromatic note. Taste the pickled fennel and season with a little black pepper if desired. If the Brussels sprouts are done before the salmon, you can move the pan to the oven for 2–3 minutes to reheat everything together.

Plate the dish: divide the warm quinoa between two plates as a bed. Arrange half the roasted Brussels sprouts alongside and a small mound of quick-pickled fennel. Place a glazed salmon fillet on top of each quinoa bed, drizzle a few drops of extra sesame oil over the fish, and sprinkle with thinly sliced scallions and 1/2 tsp toasted sesame seeds per plate. Serve immediately so contrasts of hot and cold, soft and crisp, sweet and tangy are at their best.