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.

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 We had an abundance of sad looking vegetables in the fridge, so I steamed and paired them with baked salmon. Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. 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 achieve that.

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

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

The salmon marinade is classic Japanese flavours - soy sauce, mirin and sake. Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. The salmon marinade is classic Japanese flavours - soy sauce, mirin and sake. 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 step by step

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..
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..
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..
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..
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..
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..
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..

The salmon marinade is classic Japanese flavours - soy sauce, mirin and sake. It doesn't get anymore "Japanese" than that!… This is a classic, simple, Japanese salmon marinade used in thousands (millions!) of Japanese households every day. Try our diverse range including the crispy-skinned salmon, grilled salmon with ginger & soy and the easy-to-make smoked salmon bagels. Perfect healthy meal ideas that the whole family can enjoy! A little bit of miso in any savory dish is bound to make the dish even better - the so-called "umami" so profound in Japanese cuisine.