• Soyfoodscouncil

Grilled Salmon with Lemon Tofu Vinaigrette

Updated: Jan 21

Ingredients 4 skinless salmon fillets, about 7-ounces each

Soybean oil (about 4 tablespoons)

1 cucumber, thinly sliced

1 plum tomato, seeded and cut into julienne strips

Champagne vinegar (about 1 teaspoon)

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 soybean oil

Season with salt, pepper, and/or hot pepper sauce


Instructions Lightly coat both sides of salmon with soybean 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 soybean oil and blend until smooth. With processor running, drizzle in 1 cup soybean 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

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