Tomato-Miso Vinaigrette Recipe

Aug 08, 2012 @ 11:44 AM
Posted by David Burke, Special Contributor

Nutrition

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

Low-Sodium
Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs, Sugar-Conscious

Fat	1g	2%
Saturated	0g	1%
Carbs	3g	1%
Fiber	1g	3%
Sugars	1g	0%
Protein	1g	2%
Sodium	111mg	5%
Calcium	7mg	1%
Magnesium	6mg	2%
Potassium	98mg	3%
Iron	0mg	1%
Zinc	0mg	1%
Vitamin A	256IU	5%
Vitamin C	5mg	8%
Thiamin (B1)	0mg	1%
Riboflavin (B2)	0mg	1%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	2%
Folic Acid (B9)	7µg	2%
Vitamin B12	0µg	0%
Vitamin E	0mg	2%
Vitamin K	4µg	5%
Fatty acids, total monounsaturated	1g	0%
Fatty acids, total polyunsaturated	0g	0%

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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.

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.