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! Imagine baking the salmon with some ginger, garlic, honey, soy sauce, and oyster sauce.

Japanese Ginger Sauce, Japanese Ginger Salmon With Roasted Leeks, Japanese Restaurant Style Teriyaki Sauce. garlic, granulated white sugar, mirin, fresh ginger, soy sauce. I served the miso salmon with Ginger Rice. The fragrance of ginger-infused rice goes so well with miso flavored salmon. 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 it.

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.
You need 2 of medium sized carrots.
It's 10 of small Brussels sprouts.
It's 1 pound of salmon.
You need of Olive oil.
Prepare of Salt.
It's of Sauce for marinating, basting and dipping.
You need 2 of heaping tbsp red miso paste.
Prepare 1/2 cup of mirin.
It's 1/4 cup of soy sauce.
Prepare 2 tbsp of smashed ginger.
You need 2 tbsp of smashed garlic.
Prepare of Water, to adjust taste.
It's 1/4 cup of brown sugar.

For the steamed salmon: Fill a large pot with a steamer tray halfway up with water, and bring to a boil. Salmon is marinated overnight in soy sauce, brown sugar, orange juice, spices, and fresh ginger; then broiled to perfection! Lightly sprinkle with lemon pepper and garlic powder; rub seasoning into fish. Into a small saucepan set over medium heat, pour soy sauce and olive oil.

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

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..

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. 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. NOTE: This recipe can be replicated with your favorite salmon temperature!