Broiled Salmon with Dr Pepper Glaze, Steamed Broccoli, and Couscous Salad
Dr Pepper is a pretty interesting drink (yes, these are the things I find interesting, lol!).
Maybe that’s because it supposedly got its name from a love affair (it wasn’t the name of the girl though – popular belief is that it was the name of her father!). Or maybe it’s because there’s so much speculation as to what its 23 flavors are (yup, you read that right, 23 flavors). Or it could be because this drink has been the stuff legends are made of. (Since around 1930, rumor has held that it contains prune juice…while the Dr Pepper company keeps the ingredient list secret, it has explicitly stated that there is in fact no prune juice.)
No matter what, it is without a doubt one of my favorite soft drinks, and probably the one I drink most often (which says a lot since I can count on both hands the number of times I drink soda in a year).
One day I had a little bit of Dr Pepper leftover in my fridge…you know, the bottom of the bottle that no one really wants to drink since it’s gone a little flat? (Sure I could have dumped it down the drain…but where’s the fun in that? :) ) I decided I wanted to make it into a glaze so I raided the pantry for spices and this was what I came up with. This glaze ended up tasting a bit reminiscent of teriyaki sauce, but spicier and with different flavor nuances. You can use it for grilling or broiling beef, chicken, fish, or even veggies.
Yields about 1/3 cup
1 cup Dr Pepper
1/4 cup apple cider vinegar
1/4 cup honey
2 tablespoons lemon juice
1 tablespoon tamari sauce (or soy sauce)
1 clove garlic, peeled and cracked
1-inch piece ginger, peeled and cut in half
1-inch piece cinnamon stick
2 pods cardamom, cracked
2 whole cloves
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon mustard powder
1/4 teaspoon crushed red pepper flakes (more or less to taste)
1/8 teaspoon black pepper
Combine all ingredients in a medium saucepan and bring to a boil. Turn the heat down to medium-low and simmer (uncovered) until reduced to a syrupy consistency (about 30 minutes). Strain the sauce through a fine mesh sieve; cool to room temperature, then store in the fridge.