How to Make Perfect Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce

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

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When you decide to go on a diet one of the primary things that you will learn is that it is important to record what you eat during the day. Keeping a food record makes it possible to identify the foods you are eating as well as the foods you are not eating. For example, after keeping a food log for a few days, you might see that you are not taking in very many vegetables but that you are consuming lots of sugar and bad carbohydrates. Writing all of it down can help you see precisely which parts of your diet program really need to change as well as how much exercise you are going to need to do to make sure that you keep your caloric intake in check.

Write down exactly what time it is when you eat. This allows you to see what times of day you feel the hungriest, when you’re likely to reach for a snack and the right way to work around those times. After a day or two you might notice that, even though you eat lunch at the same time every day, you still feel hungry an hour or so later. You may possibly also be able to determine when you are eating simply to have something to do. This is very important simply because, once they are revealed, you can find various other ways to fill those moments than with unhealthy foods.

Write down how you feel while you eat. This helps to explain to you whether or not you turn to food as a reaction to emotional issues. It also assists you to see clearly which foods you have a tendency to choose when you find yourself in certain moods. Many individuals will reach for junk foods if we are worried, angry or depressed and will be more likely to choose healthier options when we are happy or content. Not only will this let you notice when you reach for particular foods based on your mood, it will help you find ways to keep healthier (but similar) options on hand for those same moods and help you figure out whether or not someone professional can help you deal with the issues that are sending you towards certain foods in the first place.

We hope you got benefit 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. 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 cook that.

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

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

Instructions 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..

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