Hello, I’m Elise. Today, we’re going to prepare japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I will make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Recipe
Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce is something which I’ve loved my entire life.
To bewith this recipe, we have to prepare a few components. You can have 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 can achieve that.
The ingredients needed to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:
- Take 1 head brocolli
- Make ready 1 head cauliflower
- Prepare 2 medium sized carrots
- Get 10 small Brussels sprouts
- Take 1 pound salmon
- Get Olive oil
- Prepare Salt
- Get Sauce for marinating, basting and dipping
- Prepare 2 heaping tbsp red miso paste
- Take 1/2 cup mirin
- Get 1/4 cup soy sauce
- Prepare 2 tbsp smashed ginger
- Get 2 tbsp smashed garlic
- Get Water, to adjust taste
- Take 1/4 cup brown sugar
Steps to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:
- 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.
So that’s going to wrap it up for this distinctive dish japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Let’s cook!
