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We hope you got insight from reading it, now let’s go back to japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce recipe. To cook japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce you need 15 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:

1. Take brocolli
2. Provide cauliflower
3. Take medium sized carrots
4. Use small Brussels sprouts
5. Prepare salmon
6. Get Olive oil
7. Provide Salt
8. Get Sauce for marinating, basting and dipping
9. You need heaping tbsp red miso paste
10. You need mirin
11. You need soy sauce
12. You need smashed ginger
13. Take smashed garlic
14. Use Water, to adjust taste
15. Provide brown sugar

Steps to make 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.
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.
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.

It can be marinated ahead of time for an even speedier supper! Here I'm using fresh snow peas and fresh peas. 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. This super-fast, super-delicious garlic ginger basil glaze is the perfect accompaniment to your grilled salmon.

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