Miso Shallot Vinaigrette Recipes
MISO VINAIGRETTE
Steps:
- Combine the oil, vinegar and miso in a small mixing bowl using a whisk. Season with salt and pepper.
MISO SHALLOT VINAIGRETTE
A delicious vinaigrette that is great for salad dressing, marinade for meat of roasted veggies, or add to sauted mushrooms to make them richer. From Simply Ming - cooking show on public television.
Provided by RubySue
Categories Salad Dressings
Time 10m
Yield 5 1/2 cups
Number Of Ingredients 10
Steps:
- In a blender, add the miso, shallots, togarashi, sugar, lemon juice, naturally brewed rice vinegar and sesame oil and blend together at a high speed until smooth.
- Drizzle the oil slowly into the blender to emulsify.
- Check for seasoning. Store in a covered glass jar and place in the fridge for up to two weeks.
Nutrition Facts : Calories 1092.5, Fat 119.8, SaturatedFat 8.6, Sodium 3.7, Carbohydrate 8.7, Fiber 0.1, Sugar 2.7, Protein 0.8
EASY SHALLOT VINAIGRETTE
This flavorful vinaigrette makes a delicious dressing for greens. It can also be used as a topping for steamed or roasted vegetables, as a marinade for poultry, meat, fish, or as a dressing for potato salad.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2/3 cup
Number Of Ingredients 7
Steps:
- In a small bowl, whisk together shallot, vinegar, mustard, and honey. Slowly whisk in oil until well combined. Season with salt and pepper. Stir in oregano, if desired.
ROASTED SALMON WITH MISO RICE AND GINGER-SCALLION VINAIGRETTE
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
Provided by Kay Chun
Categories dinner, lunch, weeknight, grains and rice, seafood, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
- Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.
MISO VINAIGRETTE
Categories Citrus Ginger Mustard Soy No-Cook Quick & Easy Low/No Sugar Salad Dressing Lemon Gourmet
Yield Makes about 1/2 cup
Number Of Ingredients 7
Steps:
- In a bowl mash together miso and mustard and whisk in water and lemon juice. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Whisk in gingerroot and scallion.
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