Hello everybody, it’s me, Dave, welcome to my recipe page. 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. This time, I will make it a bit tasty. This will be really delicious.

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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.

To get started with this particular recipe, we must prepare a few components. 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 cook that.

The ingredients needed to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:

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

How to Cook Perfect Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce; Easiest Way to Cook Tasty Thick Cut Pork Chops with Super Easy Bulgogi-Inspired Sauce Quick and easy one-pan Oven Baked Salmon And Vegetables are perfect for busy weeknights. If you are looking for a quick and easy recipe for a healthy and nutritious dinner, then this fresh salmon and veggie bake will be a perfect fit for you. Try One Pan Baked Lemon Chicken and Artichokes, One Sheet Pan Chicken Fried Rice, and Sheet Pan Balsamic Chicken with Potatoes and Carrots. The salmon marinade is classic Japanese flavours - soy sauce, mirin and sake.

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.

It doesn't get anymore "Japanese" than that! A simple soy sauce-based marinade will leave you with tender and tasty baked salmon! Stuff fillets or salmon steaks with a quick cream cheese mixture and top with a teriyaki glaze. Then sit back and enjoy the raves! Meanwhile, Find a heatproof plate or nonreactive cake or pie pan that will hold the salmon fillets and will also fit in the steamer tray with about one-inch left around the edges.

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