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

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 achieve that.

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

The salmon can be marinated for as long as overnight. Miso salmon is an amazing recipe where you can use just a little bit of miso and make your regular and everyday salmon into something absolutely delicious. White miso is the mildest version of miso in Japanese cooking , the others being red miso (darker and more pungent and intense in taste) and mixed miso. The sauce and seasoning impact the outcome of the oven roasted vegetables.

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

  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..

I just love how the broccoli tastes with the carrots, cauliflower and peppers in the Japanese inspired ginger soy sauce. This sauce for the roasted vegetables is made with the perfect combination of oil, honey, soy sauce with grated ginger and garlic. If I had a bigger pan I would've added asparagus, baby carrots, snow peas, and mushrooms! So perfectly complementary to your favorite LEAN. Roasting the vegetables, along with a trio of umami-rich ingredients (miso, mushrooms, and kombu), give this meat-free broth a deep, satisfying flavor.