Tomato-Miso Vinaigrette Recipe


Nutrition

Cal/Serving: 26
Daily Value: 1%
Servings: 12

Low-Sodium
Low-Fat-Abs, Sugar-Conscious, Kidney-Friendly, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat1g2%
Saturated0g1%
Carbs3g1%
Fiber1g3%
Sugars1g0%
Protein1g2%
Sodium111mg5%
Calcium8mg1%
Magnesium7mg2%
Potassium100mg3%
Iron0mg2%
Zinc0mg1%
Phosphorus16mg2%
Vitamin A257IU5%
Vitamin C5mg8%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg1%
Niacin (B3)0mg1%
Vitamin B60mg2%
Folic Acid (B9)7µg2%
Vitamin B120µg0%
Vitamin E0mg2%
Vitamin K4µg5%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
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Flickr/Marisa|Food in Jars

If you're near an Asian specialty market or find red miso paste in the store, this is the perfect accompaniment to make for any white fish that you're serving.

4.4
Ratings10

INGREDIENTS

  • 2 large tomatoes, seeded and chopped (peeled if possible)
  • 1 tablespoon olive oil
  • 1 shallot, chopped
  • 1 teaspoon chopped ginger
  • 2 tablespoons red miso paste
  • Salt and pepper, to taste
  • Chicken stock, for thinning

DIRECTIONS

In a small sauté pan on medium heat, cook the tomatoes with the olive oil, shallot and ginger. Add the red miso paste, season with salt and pepper, and simmer. When the vinaigrette has thickened, thin out with a tablespoon or two of chicken stock if desired. Remove from heat and serve with a piece of fish.
 

Recipe Details

Servings: 12

Notes and Substitutions:

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1 Comments

tucker's picture

What fish is best?

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