Ginger mustard glaze
2 tablespoons minced ginger
1/2 clove garlic, minced
1 tablespoon honey
1 tablespoon Dijon mustard
1/2 teaspoon white wine vinegar
Makes 1/2 cup.
Combine all ingredients in a 1-quart saucepan and bring to a boil. Lower the heat and simmer until the glaze coats the back of a spoon, about 5 minutes. The glaze can be prepared up to 2 days ahead and stored, covered, in the refrigerator.
This glaze, adapted from Joan Nathan's "The New American Cooking" (Knopf, $35), would elevate the simplest salmon patty. Nathan brushes it on Union Square Tuna Burgers, made by combining 1-1/2 pounds coarsely ground yellowfin tuna fillet, 2 teaspoons minced garlic, 3 tablespoons Dijon mustard and 1/2 teaspoon cayenne. Form into 4 patties, season with salt and pepper and saute in olive oil over medium-high heat for 3 or 4 minutes per side, until medium rare. Serve on fresh hamburger buns. 1/3 cup teriyaki sauce
Nutritional information per tablespoon: 21 calories (4 percent from fat), 0.1 g fat, no cholesterol, 0.8 g protein, 4.5 g carbohydrates, 0.1 g fiber, 479.2 mg sodium.
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