Honey Miso Glaze Recipes

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ONE-PAN MISO HONEY SALMON FOR TWO RECIPE BY TASTY



One-Pan Miso Honey Salmon For Two Recipe by Tasty image

Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 tablespoons white miso paste
2 tablespoons honey
1 tablespoon rice vinegar
1 teaspoon garlic, minced
1 teaspoon ginger, grated
pepper, to taste
3 oz salmon, 2 fillets
½ bunch asparagus, trimmed
1 large baby bok choy, halved lengthwise
olive oil, to taste
salt, to taste
brown rice, cooked, for serving, optional
sesame seed, for garnish

Steps:

  • Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.
  • Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.
  • Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.
  • Bake for 10-12 minutes, or until the salmon is cooked to your liking.
  • Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.
  • Enjoy!

Nutrition Facts : Calories 333 calories, Carbohydrate 29 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, Sugar 26 grams

MISO HONEY GLAZED FISH



Miso Honey Glazed Fish image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 3

2 tablespoons light or white miso
2 tablespoons honey
4 (6-ounce) black cod or halibut fillets, 3/4 to 1-inch thick

Steps:

  • Heat the oven to 475 degrees F.
  • Whisk together the miso and honey in a small bowl. Lay the fish fillets in a 6 by 10-inch glass baking dish and brush with the glaze. Put the dish in the oven on the middle rack and bake until the fish reaches an internal temperature of 135 degrees F on an instant-read thermometer, about 15 to 20 minutes. Remove from the oven and let rest in the dish for 5 minutes before serving.

MISO-AND-HONEY-GLAZED CARROTS



Miso-and-Honey-Glazed Carrots image

With a salty, umami edge from the miso, brightness from the Meyer lemons, and a touch of sweetness from the honey, this is a next-level carrot recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 35m

Number Of Ingredients 6

2 pounds carrots, peeled and halved lengthwise
4 strips Meyer lemon peel, plus 1/4 cup fresh Meyer lemon juice (from 1 to 2 lemons)
2 tablespoons white or yellow miso
2 tablespoons unsalted butter
1 tablespoon honey
Kosher salt

Steps:

  • Combine carrots, lemon peel and juice, miso, butter, honey, and 1 cup water in a large skillet; season generously with salt. Bring to a boil, then reduce heat to medium, cover, and simmer until carrots are crisp-tender, 10 to 12 minutes. Uncover, increase heat to medium-high, and continue simmering, stirring occasionally, until carrots are tender and liquid is reduced to a glaze that evenly coats carrots, 8 to 10 minutes more. Serve immediately.

MISO HONEY CHICKEN



Miso Honey Chicken image

It's not hard to make a great marinade with just a few ingredients, as long as one of those ingredients is the magical miso. This super savory paste, made from fermented rice, barley, and soybeans, isn't that hard to find. While the marinade is simple, the flavors are anything but.

Provided by Chef John

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 2h55m

Yield 8

Number Of Ingredients 9

3 tablespoons white miso
2 tablespoons honey
¼ cup rice vinegar
2 teaspoons hot sauce
1 tablespoon kosher salt
1 whole chicken, halved, wing tips separated
kosher salt to taste
½ lemon, cut into wedges, or to taste
1 pinch cayenne pepper

Steps:

  • Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth. Add chicken halves; cut 3 to 4 slashes into the legs and thighs. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours.
  • Flip chicken over in the bowl. Sprinkle more kosher salt on top.
  • Preheat grill to 350 degrees F (175 degrees C) over indirect heat. Add chicken and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes. Brush the excess marinade on top. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more.
  • Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over the chicken as you cut it up.

Nutrition Facts : Calories 254.6 calories, Carbohydrate 6.9 g, Cholesterol 102.5 mg, Fat 13.1 g, Fiber 0.7 g, Protein 26.5 g, SaturatedFat 3.6 g, Sodium 1119.2 mg, Sugar 4.7 g

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