Salmon Salad With Tofu Recipe 4

SALMON & TOFU SALAD

Steps:

• Cut tofu and place on paper towels to drain. Change out paper towels at least 3-4 times or until not fully soaked. Set aside.
• In a pot on medium heat, add oil and garlic. Cook just until garlic begins to slightly brown. Turn off the heat and remove garlic or mince garlic to leave in oil. Add grated ginger and let oil cool. When cool, add soy. sesame oil, mirin, and rice vinegar. Place in the fridge to chill.
• Lay cut tofu in a single layer on the bottom of a 8" x 8" dish. In this order, top tofu with onions, salmon, tomatoes, green onions, and arugula. Place in the fridge to chill through.
• About 30 minutes before serving, add sauce over top and place in the fridge to chill. This will allow the tofu to absorb some of the sauce. Serve cold.

TOFU SALMON SALAD

Steps:

• Heat oil and minced garlic over medium heat for two minutes to infuse the oil and take the bite out of the garlic.
• Remove from heat and add the rest of the dressing ingredients. Set aside to cool while assembling the salad.
• Cut the tofu into 1 inch cubes and layer in the bottom of a large bowl. Top with the bean sprouts, then the tomatoes, bell peppers, sliced onions, and salmon.
• Pour the dressing over evenly and garnish with the sliced green onions.
• Serve with some steamed rice.

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

SALMON SALAD WITH TOFU RECIPE - (4/5)

Steps:

• Cream together the tofu, lemon juice, olive oil, salt, pepper and hot sauce until fairly smooth, and set aside. In a medium bowl combine the celery, onion and salmon. Gently mix in the tofu mixture. Adjust seasoning. Serve on whole wheat bread or inside a pita.

FETA SALMON SALAD

Steps:

• In a small bowl, mix the first 5 ingredients; sprinkle over salmon., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat until fish just begins to flake easily with a fork, 10-12 minutes., In a large bowl, toss salad greens with cucumber, tomato and cheese; divide among four plates. Top with salmon; drizzle with vinaigrette.

SALMON SALAD

Steps:

• Crumble the salmon into a 1 quart bowl, removing any bones or skin.
• In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.