Honey Soy Ginger Glaze Recipes

HONEY-AND-SOY-GLAZED CHICKEN THIGHS

Steps:

• Heat the oven to 425 degrees. Heat 1 tablespoon oil in a small saucepan over low heat. Add the garlic and ginger and cook, stirring occasionally, until softened, 3 minutes. Add the soy sauce and honey and simmer, stirring occasionally, until reduced and slightly thickened, about 10 minutes. (You'll want to cook attentively for this step, as the syrupy mixture can burn if it cooks too long.) Turn off the heat then whisk in the butter. Season with salt and pepper.
• On an aluminum foil-lined rimmed baking sheet, season the chicken all over with salt and pepper. Add half the glaze and the remaining 1 tablespoon oil and toss the chicken to coat. Arrange in an even layer, skin side up, and roast until browned, 15 minutes. Brush the chicken all over with 2 tablespoons of the remaining glaze. Roast until golden and cooked through, about 10 minutes.
• Drizzle the chicken with the remaining glaze and serve with lemon wedges.

HONEY SOY GLAZED SALMON RECIPE BY TASTY

Steps:

• Place salmon in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the salmon. Save the other half for later.
• Let the salmon marinate in the refrigerator for at least 30 minutes.
• In a medium pan, heat oil. Add salmon to the pan, but discard the used marinade. Cook salmon on one side for about 2-3 minutes, then flip over and cook for an additional 1-2 minutes.
• Remove salmon from pan. Pour in remaining marinade and reduce.
• Serve the salmon with sauce and a side of veggies. We used broccoli.
• Enjoy!

SALMON WITH HONEY-SOY GLAZE AND GINGER-BUTTER SAUCE

Steps:

• Preheat oven to 350 degrees F. Combine vinegar, soy sauce and honey in small saucepan over high heat. Mix 1 tablespoon cold water and cornstarch in small bowl. Whisk into soy mixture. Bring to boil, stirring constantly. Reduce heat to medium; simmer until mixture thickens to glaze, stirring frequently, about 2 minutes.
• Pour 1/2 cup glaze into shallow baking dish. Add fish; turn to coat with glaze. Transfer to rimmed baking sheet. Bake until fish is opaque in center, about 18 minutes. Spoon remaining glaze over fish. Broil until glaze is bubbling and begins to caramelize, about 2 minutes. Using metal spatula, transfer fish to plates. Serve with Ginger-Butter Sauce.
• Ginger-Butter Sauce.
• Combine wine, shallots and 2 tablespoons chopped ginger in heavy medium saucepan over high heat. Boil until mixture is reduced to 1 cup, about 15 minutes. Add whipping cream and simmer until mixture is reduced to 1 1/4 cups, about 15 minutes. Remove from heat. Add butter 1 piece at a time, whisking mixture until each piece is melted before adding next piece. Strain sauce into medium bowl, pressing on solids. Stir in remaining 1 teaspoon ginger. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over low heat before using.).

HONEY-SOY BRAISED PORK WITH LIME AND GINGER

Steps:

• Heat the oven to 325 degrees. Place the pork in a large Dutch oven that has a lid. Scatter the garlic, ginger, red-pepper flakes and lime zest over the top. In a measuring cup, whisk together the tamari, honey and sesame oil, then pour it over the pork. Using tongs, turn to coat all sides of the pork in the sauce, and spoon some over the top so that some of the garlic and ginger is on top of the pork. Cover, transfer to the oven and cook for 2 hours.
• Uncover the pot and flip both chunks of pork. Cover the pot and braise until the pork shreds easily with a fork, about 1 more hour. Transfer to the stovetop.
• Using tongs, transfer the pork to a serving platter or a large shallow serving bowl. Using a ladle, skim and discard the excess fat off the surface of the cooking liquid remaining in the Dutch oven, if desired. Bring the sauce to a boil over medium-high heat and let it simmer until reduced and slightly syrupy, about 8 minutes.
• While the sauce simmers, coarsely shred the pork using two forks. Sprinkle the lime juice over the top of the meat. Drizzle about half the sauce over the top of the shredded meat, then toss to combine. Serve over rice or noodles or in lettuce cups. Top with sesame seeds, scallions and cilantro. Pass the remaining sauce at the table, if desired, as well as extra lime wedges and red-pepper flakes.

GINGER HONEY GLAZE

Steps:

• Combine all ingredients in saucepan.
• Over medium-high heat, bring to a boil; stir constantly.
• When glaze reaches the boiling point, remove from heat.