Grilled Salmon with Lemon Tofu Vinaigrette
Ingredients 4 skinless salmon fillets, about 7-ouncs each
1 cucumber, thinly sliced
1 plum tomato, seeded and cut into julienne strips
Salt and Pepper to taste
Lemon Tofu Vinaigrette Ingredients 8 ounces soft silken tofu
1 lemon, juiced
1 Tablespoon finely chopped fresh ginger
1 Tablespoon lime juice
1 teaspoon tamari or soy sauce
½ teaspoon sesame oil
1 cup olive oil
Season with salt, pepper and hot pepper sauce
Instructions Lightly coat both sides of salmon with olive oil. In a hot grill pan or skillet, grill 6 minutes per side or until just flaky. Meanwhile combine cucumber and tomato, season with a dash of vinegar and salt and pepper. Place cucumber salad on 4 dinner plates, top with grilled salmon and drizzle with Lemon Tofu Vinaigrette.
Lemon Tofu Vinaigrette Instructions In a food processor or blender combine all ingredients except olive oil and blend until smooth. With processor running, drizzle in 1 cup olive oil. Season with salt, pepper and hot pepper sauce. Place in a bowl. If not using immediately with grilled salmon, cover and refrigerate.
Notes Yield: 4 servings