Japanese Inspired Steamed Vegetables And Baked Salmon With A Miso Soy Mirin Garlic Ginger Sauce Recipe by Sheena L.
Cooking Instructions 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. 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. 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. 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. 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. 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. 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. 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. 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. 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