Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
The fragrance of ginger-infused rice goes so well with miso flavored salmon. If you are interested in other traditional Japanese marinade salmon recipes Then you won't need sake or mirin either since they are included to balance out the salty savory flavor from miso and soy sauce. Salmon Sake (Japanese wine) Mirin Ginger Soy Sauce For the Hibachi Veggies: Garlic Spring onions Butter Oyster sauce Capsicum (red/yellow) Broccoli 🥦 Sugar snap White mushrooms Sesame seeds for garnish #foodporn #food #japanesecuisine #salmon #hibachi #lutongsingkit.
Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce is something which I have loved my entire life. They’re fine and they look fantastic.
To begin with this particular recipe, we must first 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 can achieve it.
The ingredients needed to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:
- Make ready 1 head brocolli
- Prepare 1 head cauliflower
- Prepare 2 medium sized carrots
- Prepare 10 small Brussels sprouts
- Get 1 pound salmon
- Take Olive oil
- Take Salt
- Get Sauce for marinating, basting and dipping
- Make ready 2 heaping tbsp red miso paste
- Take 1/2 cup mirin
- Prepare 1/4 cup soy sauce
- Take 2 tbsp smashed ginger
- Take 2 tbsp smashed garlic
- Make ready Water, to adjust taste
- Take 1/4 cup brown sugar
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. This miso-ginger glazed salmon recipe is a simple yet impressive party dish: a flavorful sweet and salty What to buy: Miso is a Japanese culinary staple made by fermenting rice, barley, or, most by Kelsey Butler There are many well-known fall fruits and vegetables none of us can seem to get.
Instructions 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.
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