How To Make Japanese-inspired Steamed Vegetables And Baked Salmon With A Miso-soy-mirin-garlic-ginger Sauce

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Today's feature is the japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. This enjoyable recipe is straightforward and quick to prepare.

All you require are 15 ingredients and the eagerness to follow 7 easy steps.

• 1 head brocolli
• 1 head cauliflower
• 2 medium sized carrots
• 10 small Brussels sprouts
• 1 pound salmon
• Olive oil
• Salt
• Sauce for marinating, basting and dipping
• 2 heaping tbsp red miso paste
• 1/2 cup mirin
• 1/4 cup soy sauce
• 2 tbsp smashed ginger
• 2 tbsp smashed garlic
• Water, to adjust taste
• 1/4 cup brown sugar

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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "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.

  

We're certain that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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