Orange-Miso Glaze
By America's Test KitchenPublished on March 11, 2013
Time
15 minutes
Yield
Makes about 1/2 cup
Ingredients
¼ cup juice plus 1 teaspoon finely grated zest from 2 oranges2 tablespoons white miso 1 tablespoon light brown sugar 1 tablespoon rice vinegar 1 tablespoon whole grain mustard ¾ teaspoon cornstarch pinch cayenne pepper
Instructions
- Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.
Time
15 minutesYield
Makes about 1/2 cupIngredients
¼ cup juice plus 1 teaspoon finely grated zest from 2 oranges
2 tablespoons white miso
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1 tablespoon whole grain mustard
¾ teaspoon cornstarch
pinch cayenne pepper
Ingredients
¼ cup juice plus 1 teaspoon finely grated zest from 2 oranges
2 tablespoons white miso
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1 tablespoon whole grain mustard
¾ teaspoon cornstarch
pinch cayenne pepper
Ingredients
¼ cup juice plus 1 teaspoon finely grated zest from 2 oranges
2 tablespoons white miso
1 tablespoon light brown sugar
1 tablespoon rice vinegar
1 tablespoon whole grain mustard
¾ teaspoon cornstarch
pinch cayenne pepper
Why This Recipe Works
Our fruity, sweet glaze complemented the fatty salmon and stuck to the fish thanks to a little cornstarch, which we sprinkled, along with brown sugar and salt, onto the exterior of the glazed salmon.
Instructions
- Whisk ingredients together in small saucepan. Bring to boil over medium-high heat; simmer until thickened, about 1 minute. Remove from heat and cover to keep warm.
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