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.

For the steamed salmon: Fill a large pot with a steamer tray halfway up with water, and bring to a boil. Important Tip on Cooking with Miso. When cooking a miso-marinated food, regardless if it's fish or meat, you must remove I served the miso salmon with Ginger Rice. You can have 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 1 head of brocolli.
You need 1 head of cauliflower.
Prepare 2 of medium sized carrots.
Prepare 10 of small Brussels sprouts.
It's 1 pound of salmon.
Prepare of Olive oil.
It's of Salt.
You need of Sauce for marinating, basting and dipping.
You need 2 of heaping tbsp red miso paste.
It's 1/2 cup of mirin.
It's 1/4 cup of soy sauce.
It's 2 tbsp of smashed ginger.
It's 2 tbsp of smashed garlic.
It's of Water, to adjust taste.
You need 1/4 cup of brown sugar.

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. 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.

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..

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! 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. A simple recipe for Soy Ginger Salmon that is bursting with flavor.