Best Way to Make 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. The salmon marinade is classic Japanese flavours - soy sauce, mirin and sake. It doesn't get anymore "Japanese" than that! Important Tip on Cooking with Miso.

Imagine baking the salmon with some ginger, garlic, honey, soy sauce, and oyster sauce. Ginger and garlic are two of my favorite ingredients. It's Asian inspired with flavors like soy, ginger, garlic, and honey. You can make yummy 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 with this recipe.

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

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

The combination of honey and soy creates this mind-blowing sweet and salty flavor that seeps into the. The Best Japanese Salmon Rice Recipes on Yummly Japanese Teriyaki-style Glazed Salmon, Japanese Salmon Bowl, Salmon And Black Sesame Onigiri (japanese Rice Balls). white miso paste, sake, sugar, soy sauce, salmon fillets, mirin. The the basket with veggies should be on bottom with the Sheet Pan Salmon and Broccoli with Miso Butter.

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

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..

Baked Salmon with Avocado Mango Salsa. Soak the rice noodles in a large bowl of cold water. Wash and cut all the vegetables. With sous vide, salmon turns out buttery soft every time. This recipe from Bea Mendoza incorporates a delicious and tangy vinaigrette on top, while the miso marinade packs in the flavor.