Easiest Way to Refreshing At Home Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce

Lulu Schwartz

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Easiest Way to Refreshing At Home Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Delicious, fresh and tasty.

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

It doesn't get anymore "Japanese" than that!

Make Miso Sesame Sauce for Steamed Vegetables.

Ginger and garlic are two of my favorite 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 achieve that.

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

Prepare of brocolli.
It’s of cauliflower.
You need of medium sized carrots.
You need of small Brussels sprouts.
You need of salmon.
It’s of Olive oil.
Prepare of Salt.
It’s of Sauce for marinating, basting and dipping.
It’s of heaping tbsp red miso paste.
You need of mirin.
You need of soy sauce.
You need of smashed ginger.
It’s of smashed garlic.
It’s of Water, to adjust taste.
Prepare of brown sugar.

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

It doesn't get anymore "Japanese" than that!

See recipes for Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce too.

Miso salmon is an amazing recipe where you can use just a little bit of miso and make your regular and everyday salmon into something absolutely delicious.

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..

White miso is the mildest version of miso in Japanese cooking , the others being red miso (darker and more pungent and intense in taste) and mixed miso.

See recipes for Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce too.

The sauce and seasoning impact the outcome of the oven roasted vegetables.

I just love how the broccoli tastes with the carrots, cauliflower and peppers in the Japanese inspired ginger soy sauce.

This sauce for the roasted vegetables is made with the perfect combination of oil, honey, soy sauce with grated ginger and garlic.