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