Honey Miso Glaze for Veggies and Salmon

• 1/4 cup miso paste
• 1/4 cup honey
• 2 tablespoons rice vinegar
• 2 tablespoons soy sauce (use gluten-free for gluten-free option)
• 1 tablespoon sesame oil
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 1/4 teaspoon red pepper flakes (optional)

Steps

1. 1 In a small saucepan, whisk together miso paste and honey until smooth.
2. 2 Add rice vinegar, soy sauce, sesame oil, ginger, garlic, and red pepper flakes if using.
3. 3 Heat over medium heat, stirring constantly, until the mixture is warm and well combined, about 2-3 minutes.
4. 4 Remove from heat and let cool slightly before using.

Equipment

• small saucepan
• whisk

Variations

• Add a splash of orange juice for a citrus twist.

Substitutions

• Maple syrup can sub for honey if preferred.

Pairings

• Pairs well with a side of jasmine rice or a simple green salad.

Nutrition

Tips

• For a thinner glaze, whisk in a bit of warm water or broth.
• This glaze can be made ahead and stored in the fridge for up to a week.

Storage

Store in an airtight container in the refrigerator for up to one week. Warm gently before using.

Freezing: This glaze does not freeze well due to the honey content.

Serving Suggestions

• Serve with grilled salmon or roasted vegetables like broccoli, carrots, or Brussels sprouts.

FAQ