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! Imagine baking the salmon with some ginger, garlic, honey, soy sauce, and oyster sauce.

Drizzle with a little yuzu juice, if desired, and serve. soy sauce, sugar, mirin, cornstarch, sake, chicken hearts, ginger paste. Crispy Baked Honey Garlic ChickenThe Comfort of Cooking. Sweet Soy Sauce And Chicken Recipes. You can cook 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. It's 1 head of brocolli.
2. You need 1 head of cauliflower.
3. It's 2 of medium sized carrots.
4. Prepare 10 of small Brussels sprouts.
5. You need 1 pound of salmon.
6. You need of Olive oil.
7. You need of Salt.
8. You need of Sauce for marinating, basting and dipping.
9. It's 2 of heaping tbsp red miso paste.
10. Prepare 1/2 cup of mirin.
11. It's 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. Prepare 1/4 cup of brown sugar.

Looking for a Punch of Umami? Try This Japanese Pork Stew with Shiso Garlic. The salmon fillets come out of the steamer juicy and coated in a flavorful sauce. For the sauce: In a small bowl, combine the sugar, pepper, oyster sauce, and soy sauce.

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..

Stir-fried rice noodles with shrimp, pork, and vegetables. How to Make (Good) Sourdough Bread at Home. This miso-ginger glazed salmon recipe is a simple yet impressive party dish: a flavorful sweet and salty fish dish. 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.