Recipe: Yummy Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce

Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. Great recipe for Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. We had an abundance of sad looking vegetables in the fridge, so I steamed and paired them with baked salmon. The miso-soy-mirin dipping sauce works well for both the vegetables and.

Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. It doesn't get anymore "Japanese" than that! Imagine baking the salmon with some ginger, garlic, honey,. You can cook Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce using 15 ingredients and 7 steps. Here is how you cook it.

Ingredients of Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce

1. You need 1 head of brocolli.
2. You need 1 head of cauliflower.
3. You need 2 of medium sized carrots.
4. You need 10 of small Brussels sprouts.
5. Prepare 1 pound of salmon.
6. It's of Olive oil.
7. You need of Salt.
8. It's of Sauce for marinating, basting and dipping.
9. It's 2 of heaping tbsp red miso paste.
10. Prepare 1/2 cup of mirin.
11. You need 1/4 cup of soy sauce.
12. It's 2 tbsp of smashed ginger.
13. Prepare 2 tbsp of smashed garlic.
14. It's of Water, to adjust taste.
15. It's 1/4 cup of brown sugar.

Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. See great recipes for Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce too! Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. It doesn't get anymore "Japanese" than that!

Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce step by step

1. Pre-heat oven to 425 degrees. Cut brocolli and cauliflower into florets. Cut carrots into 2 inch long pieces. Cut Brussels sprouts into halves. Over the stove top, steam vegetables in batches to avoid overcrowding, 10 mins each. Set aside..
2. Smash a 2 inch piece of ginger and 2 large cloves of garlic in a mortar and pestle. Transfer to a mixing bowl and add the rest of the sauce ingredients. Whisk well. Strain sauce to remove solids and set aside..
3. Pat salmon dry. Score salmon with 1/4 inch deep diagonal cuts, spaced 2-3 inches apart. Marinate with 1/3 of the sauce for 15 minutes..
4. Place aluminum foil on a baking dish. Arrange marinated salmon on top of the foil. Add a drizzle of olive oil and the marinating sauce. Add 2-3 tbsp of the sauce that has been set aside. Cover salmon with foil and bake at 425 degrees for 20-30 minutes..
5. In a small pot, heat up the remainder of the sauce over medium heat until slightly boiling and the flavours of the ginger and garlic have melllowed. Add water if necessary..
6. In a wok with oil over high heat, add Brussels sprouts and 1 tbsp of the heated sauce. Stir fry for 3 minutes or until sprouts have some nice charring. Set aside, and do the same for the rest of the vegetables (all together), but add 4 tbsp of sauce this time. Plate vegetables in a large serving bowl..
7. Remove salmon from oven. Place salmon over steamed white short-grain rice. Serve vegetables and salmon with the heated sauce in a separate bowl for dipping..

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