Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
The salmon marinade is classic Japanese flavours - soy sauce, mirin and sake. It doesn't get anymore "Japanese" than that! Make Miso Sesame Sauce for Steamed Vegetables.
Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few ingredients. 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 it.
The ingredients needed to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:
- Prepare 1 head brocolli
- Make ready 1 head cauliflower
- Take 2 medium sized carrots
- Take 10 small Brussels sprouts
- Get 1 pound salmon
- Make ready Olive oil
- Take Salt
- Prepare Sauce for marinating, basting and dipping
- Take 2 heaping tbsp red miso paste
- Make ready 1/2 cup mirin
- Make ready 1/4 cup soy sauce
- Make ready 2 tbsp smashed ginger
- Make ready 2 tbsp smashed garlic
- Make ready Water, to adjust taste
- Make ready 1/4 cup brown sugar
Ginger and Soy Sauce Glazed Garlic and Ginger Parchment Baked SalmonMidwest Foodie. rice vinegar, bok choy, honey, garlic Baked Salmon With Ginger Miso GlazeWill Cook for Friends. sesame seeds, sliced green onions, olive oil. A Japanese vegetarian and vegan udon noodle soup recipe inspired by the flavors of Asia. The secret in this recipe is the intensely flavored broth which is made from ginger, rice vinegar and soy sauce simmered together. Along with the udon noodles, this Japanese-inspired soup is made with Chinese.
Steps to make 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.
This miso-ginger glazed salmon recipe is a simple yet impressive party dish: a flavorful sweet and salty fish dish. You can also use this ginger miso sauce for other proteins. Season it with a little soy sauce, salt, and Aji-no-moto, a Japanese brand of pure powdered MSG. Japanese comfort food at its best: a light white miso broth with just a hint of ginger, swimming with thick, chewy udon noodles, cubes of firm tofu, steamed baby bok-choy, and roasted shiitake Toss mushrooms with soy sauce and sesame oil and spread in a single layer on the baking sheet; bake. Spoon miso-honey sauce onto a platter.
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