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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

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We hope you got benefit from reading it, now let’s go back to japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce recipe. To make japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce you need 15 ingredients and 7 steps. Here is how you do that.

The ingredients needed to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:
  1. Prepare brocolli
  2. Get cauliflower
  3. Get medium sized carrots
  4. Provide small Brussels sprouts
  5. Use salmon
  6. Take Olive oil
  7. Get Salt
  8. You need Sauce for marinating, basting and dipping
  9. Take heaping tbsp red miso paste
  10. Take mirin
  11. Use soy sauce
  12. Get smashed ginger
  13. You need smashed garlic
  14. You need Water, to adjust taste
  15. Prepare brown sugar
Instructions to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:
  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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