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Recipe for Family Special Dish Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce Family Favorite

A picture of Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce.
Hello, meet again with Arenatani, today we will share another recipe, namely Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.

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

  1. 1 head brocolli
  2. 1 head cauliflower
  3. 2 medium sized carrots
  4. 10 small Brussels sprouts
  5. 1 pound salmon
  6. Olive oil
  7. Salt
  8. Sauce for marinating, basting and dipping
  9. 2 heaping tbsp red miso paste
  10. 1/2 cup mirin
  11. 1/4 cup soy sauce
  12. 2 tbsp smashed ginger
  13. 2 tbsp smashed garlic
  14. Water, to adjust taste
  15. 1/4 cup brown sugar
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.

Cooking Instructions for making 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.

    A picture of step 4 of Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce.

  • 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.

    A picture of step 6 of Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce.

  • 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.

    A picture of step 7 of Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce.

    • Well, that’s the recipe for Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce. Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
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