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

Before you jump to Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce recipe, you may want to read this short interesting healthy tips about Techniques To Live Green And Save Money In The Kitchen.

Remember when the only men and women who cared about the environment were tree huggers along with hippies? That has totally changed now, since we all apparently have an awareness that the planet is having difficulties, and we all have a part to play in fixing it. The experts are agreed that we are not able to adjust things for the better without everyone’s active involvement. Each and every family must start making changes that are environmentally friendly and they must do this soon. The kitchen area is a good starting point saving energy by going much more green.

Refrigerators and freezers use a lot of electricity, particularly if they are not working as effectively as they should. When you can get a new one, they use about 60% less than the old ones that happen to be more than ten years old. The appropriate temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it really should be apparent that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. It is reasonably easy to live green, of course. Typically, all it will take is a bit of common sense.

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. 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 do that.

The ingredients needed to make Japanese-inspired steamed vegetables and baked salmon with a miso-soy-mirin-garlic-ginger sauce:
  1. Use brocolli
  2. Take cauliflower
  3. Provide medium sized carrots
  4. Get small Brussels sprouts
  5. Get salmon
  6. Provide Olive oil
  7. Take Salt
  8. You need Sauce for marinating, basting and dipping
  9. Use heaping tbsp red miso paste
  10. Take mirin
  11. Get soy sauce
  12. Provide smashed ginger
  13. Get smashed garlic
  14. Take Water, to adjust taste
  15. Get 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.

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