MOTHER NORTH TOFU: VEGAN SCANDANAVIAN 'SALMON' DELIGHT
Named after the Satyricon song of the same title, I'm obsessed with Scandanavia but often have to miss out on the food due to my dietary choices...and a lot of their meat and fish dishes are hard to just translate into tofu and lentils. Tofu also can't really be poached. This tofu concoction is based on various Swedish and Norwegian recipes I looked at for poached salmon, or baked/grilled fish. It is pretty easy to throw together and is a nice break from the grilled tofu I'm always making on the stovetop. NOTE to salmon eaters...it's not supposed to taste like it so review fairly! This recipe is aimed at people who have an acquired taste for tofu.
Provided by the80srule
Categories < 60 Mins
Time 50m
Yield 3-4 , 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the tofu out of the package and drain the excess water. Cut into cubes.
- Dry out the tofu thoroughly until there is no more water coming out if you prod it-- my method is the lazy way as follows-- just shove the bowl of cubes in the microwave for 5 minutes on high, then press down on it with paper towels over the sink to drain excess water. Let stand for 10-15 minutes.
- Make a baste of the remaining ingredients except the parsley. Marinate the tofu with this baste, stirring or brushing well to make sure it's dispersed.
- Lightly grease a small baking dish (a pie pan will do) with some olive oil, then place the marinated tofu in it.
- Bake at 350F for 25 minutes, then garnish with fresh parsley. Serve with boiled potatoes and cucumber salad, which I have a nice recipe for!
Nutrition Facts : Calories 188.9, Fat 15.3, SaturatedFat 2.6, Sodium 408, Carbohydrate 3.1, Fiber 1.6, Sugar 1, Protein 12.5
BAKED SALMON DELIGHT
This dish is a favorite of mine and always a hit. It's quick, simple & easy. Placed on a bed of greens makes a nice presentation as well. Tarragon offers a wonderful variation and couples beautifully with Salmon. Of course for those less daring palates good ole dill is fine too. But before you shy away from the unknown please give tarragon a try, you might just be pleaseantly surprised. This recipe works well with virtually any fillet. I've used Tillapia, Whiting and even Catfish turned out great. An important key is raising the fish on a rack, without doing so the fish will poach. Though Panko is available at any Asian market, don't stress, unseasoned bread crumbs work just fine. I generally accompany this dish with garlic mashed potatoes and a green salad.
Provided by Kevin Simon
Categories One Dish Meal
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place fillet skin side down on a wire rack
- Place the rack over a baking pan to catch runoff.
- Lightly salt the fish.
- Brush or spread a layer of mustard evenly over fish.
- Sprinkle with tarragon
- Brush or spread a layer of mayonnaise.
- Top with panko (or unseasoned bread crumbs).
- Bake at 400 for approx 15- 20 minutes on top rack of oven.
- Turn oven up to broil for last 2-3 min to brown the crust.
Nutrition Facts : Calories 334.5, Fat 11, SaturatedFat 2, Cholesterol 104.6, Sodium 364.6, Carbohydrate 7.5, Fiber 0.8, Sugar 0.7, Protein 48.5
SCANDINAVIAN SALMON SALAD
I found this on the internet a long time ago - I don't remember where I got it. Sounds simple and good. Time does not include time to cook the pasta. Posted for ZWT6.
Provided by lazyme
Categories Scandinavian
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all the dressing ingredients in a small bowl.
- Combine the salmon, scallions and cooked shells in a large bowl.
- Add the dressing.
- Toss gently.
- Cover and chill for at least 2 hours before serving.
- Garnish with eggs before serving.
Nutrition Facts : Calories 284.2, Fat 11.4, SaturatedFat 4.7, Cholesterol 190.3, Sodium 226.4, Carbohydrate 20.8, Fiber 1.2, Sugar 1.7, Protein 23.4
MUSTARD-GRILLED SCANDINAVIAN SALMON
Serves one but can be easily doubled. Unbelievably simple - and as good for a dinner party for six as a meal for one.
Provided by English_Rose
Categories Scandinavian
Time 17m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Brush a small baking-sheet with oil and lay the salmon on it. Mix the honey, mustard and dill together and spoon on top. Roast in an oven preheated to 400°F for 12 minutes.
- Eat with new potatoes and finely sliced cucumber in olive oil and lemon juice.
Nutrition Facts : Calories 250.8, Fat 7.7, SaturatedFat 1.4, Cholesterol 77.4, Sodium 211.8, Carbohydrate 9.1, Fiber 0.3, Sugar 8.7, Protein 34.9
VEGAN TANTANMEN WITH PAN-FRIED TOFU
Tantanmen is the Japanese version of dan dan noodles, a Sichuan dish of noodles and pork bathed in a spicy sesame broth. Chinese or Japanese sesame pastes, which are made from roasted sesame seeds and yield a more robust flavor than tahini, are traditionally used in this dish. (But tahini works too; it will produce a mellower, creamier result.) For those who keep doubanjiang, or Chinese fermented bean paste, on hand, add a teaspoon or two to your soup base for even deeper flavor. Slices of pan-fried tofu make this dish feel more substantial, but if you are looking for a shortcut, crumble it up and pan-fry it alongside the mushrooms. For non-vegans, add a jammy egg.
Provided by Hetty McKinnon
Categories dinner, weekday, noodles, main course
Time 45m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a pot of salted water to a boil over high heat. Add noodles and cook until al dente, according to package instructions. Drain and run under cold water until the noodles are completely cold. (This stops the noodles from cooking further.) Set aside to drain.
- Heat a large skillet over medium-high. When hot, add 1 tablespoon olive oil and arrange the tofu slices in a single layer. Generously season the tofu with about 1/2 teaspoon salt and about 1/8 teaspoon pepper. Reduce heat to medium, and cook tofu for 3 to 4 minutes until golden. Flip the tofu, and cook until golden on the other side, about 2 to 3 minutes. (Depending on the size of your skillet, you may need to cook your tofu in two batches.) Remove from the pan, set aside on a plate.
- To the same pan, add 1 tablespoon olive oil and the mushrooms. Season with salt and pepper. Pan-fry until mushrooms are tender and slightly golden, about 6 minutes.
- Prepare the broth: Pour the vegetable stock into a large pot and add the kombu, if using.
- Bring to a gentle simmer and cook over medium heat, about 7 minutes. Remove kombu (keep for another use) and turn off heat. Allow to sit for 2 minutes, then gradually whisk in milk, adding a little at a time, so it doesn't curdle. Once the milk has been added, heat broth over medium until it simmers.
- In a medium bowl, combine the sesame paste, soy sauce, sesame oil, rice vinegar, sugar and chile oil. Divide mixture across four deep noodle bowls.
- Pour the hot broth over the sesame soup base, dividing it evenly among the bowls. Whisk to combine the base with the broth.
- Divide the noodles across the bowls, and top each bowl with a few slices of tofu, mushrooms, corn, scallions, sesame seeds and an extra drop of chile oil.
ASIAN-STYLE SALMON OR TOFU
Came from my nutritionist. When you're running really short on time, you can substitute the from-scratch sauce with your favorite Asian dressing (just check the ingredients to make sure there's no high fructose corn syrup!). You can substitute the salmon fillets for firm tofu. If you do that, make sure you marinate the tofu in the dressing for about 2 hours.
Provided by MarissaB
Categories Soy/Tofu
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 400.
- Tear off four 15-inch squares of parchment paper. Arrange them evenly on baking sheets.
- Divide the bok choy and bell pepper evenly on the squares.
- Place the salmon (or tofu) on top of the vegetables and sprinkle with pepper. Top each square with scallions.
- In a small bowl, combine soy sauce, rice vinegar, sesame oil, and ginger. Spoon the mixture over the salmon or tofu.
- Top with another 4 squares of parchment paper and fold the edges over several times to seal.
- Bake for 15 minutes. When done baking, slit the parchment paper to open and serve, being cautious of the hot steam.
- For Vegetarian use only the Tofu.
Nutrition Facts : Calories 257.4, Fat 8.1, SaturatedFat 1.3, Cholesterol 87.5, Sodium 701.9, Carbohydrate 8.7, Fiber 3.2, Sugar 4.2, Protein 38
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