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! I served the miso salmon with Ginger Rice.
Imagine baking the salmon with some ginger, garlic, honey, soy sauce, and oyster sauce. Ginger and garlic are two of my favorite ingredients. The Best Japanese Ginger Sauce Recipes on Yummly 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 1 head of brocolli.
- You need 1 head of cauliflower.
- Prepare 2 of medium sized carrots.
- It’s 10 of small Brussels sprouts.
- Prepare 1 pound of salmon.
- You need of Olive oil.
- Prepare of Salt.
- Prepare of Sauce for marinating, basting and dipping.
- It’s 2 of heaping tbsp red miso paste.
- Prepare 1/2 cup of mirin.
- It’s 1/4 cup of soy sauce.
- You need 2 tbsp of smashed ginger.
- Prepare 2 tbsp of smashed garlic.
- Prepare of Water, to adjust taste.
- It’s 1/4 cup of brown sugar.
Japanese Ginger Sauce, Japanese Ginger Salmon With Roasted Leeks, Japanese Restaurant Style Teriyaki Sauce. garlic, granulated white sugar, mirin, fresh ginger, soy sauce. 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. Lightly sprinkle with lemon pepper and garlic If you really want to get the most taste out of the salmon, try pan frying it after marinating with a little.
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..
The herbs, soy sauce, and oil, combined, will infuse a great umami into the fish, eliminating the need to marinate the fish before Thanks for reading and happy cooking! Crispy Salmon with Ginger Soy Sauce. Remove the skillet from stove and drizzle half of the hot oil and garlic onto each piece of fish. The salmon fillets come out of the steamer juicy and coated in a flavorful sauce. For the sauce: In a small bowl, combine the sugar, pepper, oyster sauce, and soy sauce.
