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! I served the miso salmon with Ginger Rice.

It's Asian inspired with flavors like soy, ginger, garlic, and honey. The combination of honey and soy creates this mind-blowing sweet and salty flavor that seeps into the. Baked Salmon Soy Sauce Brown Sugar 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 cook that.

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

It's 1 head of brocolli.
Prepare 1 head of cauliflower.
It's 2 of medium sized carrots.
Prepare 10 of small Brussels sprouts.
You need 1 pound of salmon.
It's of Olive oil.
You need of Salt.
Prepare of Sauce for marinating, basting and dipping.
Prepare 2 of heaping tbsp red miso paste.
Prepare 1/2 cup of mirin.
Prepare 1/4 cup of soy sauce.
It's 2 tbsp of smashed ginger.
Prepare 2 tbsp of smashed garlic.
It's of Water, to adjust taste.
Prepare 1/4 cup of 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. Whisk together the miso, mirin, vinegar, soy sauce, green onions, ginger, and sesame oil in a small bowl. Drizzle with a little yuzu juice, if desired, and serve. Imagine baking the salmon with some ginger, garlic, honey, soy sauce, and oyster sauce.

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

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..

Ginger and garlic are two of my favorite ingredients. 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. This miso-ginger glazed salmon recipe is a simple yet impressive party dish: a flavorful sweet and salty fish dish. What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most commonly, soy.