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

Hello everybody, I hope you are having an incredible day today. 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. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

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 simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce is something which I’ve loved my whole life. They’re fine and they look fantastic.

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.

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

Sesame Ginger Salmon - A super easy salmon dish bursting with so much flavor, and it's And then you finish it off with that sweet honey ginger glaze with a hint of spiciness from the Sriracha To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes. This miso-ginger glazed salmon recipe is a simple yet impressive party dish: a flavorful sweet and salty fish dish. 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.

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.

Let stand to marinate as you continue cooking. In a small bowl, combine the mirin, miso paste and Top each with a piece of salmon. Garnish with the sesame seeds and remaining green parts of the. 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.

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