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

Hi everyone, hope you are having an amazing day. Today, I will show you a way to prepare a distinctive dish, japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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To get started with 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 it.

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