The summer season is a perfect excuse for balmy evening barbeques, healthy eating and light dishes. Not just for meat lovers, there are plenty of easy-to-make glaze recipes to bring out the best in fish and vegetables.
What’s so special about a food glaze? Not only does it give your dish an edible, shiny coating, it can also permeate the surface and offer a lingering flavour beyond the first bite. It also gives your food a wonderful colour for a main and jazzes up an otherwise uneventful side dish.
This post includes a couple of delicious glazes.
My current LOVE is a fabulous glaze that just doesn’t let me down. When I tried this recipe initially I eagerly marinaded salmon steaks for 12 hours before cooking, on my second attempt due to lack of preparation time, I merely baked the salmon with the glaze on the run. The result was just as wonderful.
Salmon Glaze
Ingredients
- 3 Tbsp gin
- 3 Tbsp blackberry jam
- 3 Tbsp of brown sugar
- 1 tsp of salt
- squeeze of lemon
- fresh dill
Method
- Combine all ingredients together.
- If time allows, baste the salmon steaks, seal dish with clear film and allow to rest overnight.
- To avoid any undue washing up, bake in tin foil, uncovered, for approx 30 mins at 200°C until (or less if you like your salmon medium-rare). Simple!
Vegetable Glazes
Glazed Mint Butter for New Potatoes
This is as simple as it sounds, but adds such a lift. Melt generous knobs of butter over just-cooked new potatoes, fold through finely chopped fresh mint and a pinch of sea salt. Serve warm.
Orange Glazed Carrots
Even the fussiest eaters might reconsider when you serve this version.
- 1/4 cup orange juice
- 3 Tbsp brown sugar
- 2 Tbsp butter
- pinch of salt
Cook carrots until tender, drain, then pour the glaze over and reheat gently until everything melts and coats the carrots.
Balsamic Glaze for Roasted Vegetable Salads
This one adds complexity and sweetness to any mix of seasonal vegetables…think pumpkin, beetroot, courgette or capsicum.
- 3 Tbsp balsamic vinegar
- 2 Tbsp honey
- salt and pepper
- fresh herbs (thyme, oregano or parsley all work well)
Drizzle over vegetables after roasting, or stir through a warm salad just before serving.
Miso Glazed Grilled Vegetables
For a subtle umami kick with a hint of sweetness, this glaze is a favourite inspired by Japanese flavours.
- 2 Tbsp miso paste
- 1 Tbsp soy sauce
- 1 Tbsp rice vinegar
- 1 Tbsp honey
Whisk together and brush over grilled vegetables…eggplant, mushrooms and courgette are especially good here.
