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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.
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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:
- You need 1 head of brocolli.
- Prepare 1 head of cauliflower.
- Prepare 2 of medium sized carrots.
- Prepare 10 of small Brussels sprouts.
- Prepare 1 pound of salmon.
- You need of Olive oil.
- Provide of Salt.
- Use of Sauce for marinating, basting and dipping.
- Take 2 of heaping tbsp red miso paste.
- You need 1/2 cup of mirin.
- Prepare 1/4 cup of soy sauce.
- Provide 2 tbsp of smashed ginger.
- Use 2 tbsp of smashed garlic.
- You need of Water, to adjust taste.
- 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:
- 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..
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