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Salmon and Tofu Salad

Featured in the Honolulu Star-Advertiser on December 31, 2014.

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Ingredients:

Salmon and Tofu Salad

Dressing:

  • 1/2 cup low-sodium shoyu
  • 1 to 2 cloves garlic, minced
  • 1 tablespoon sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon roasted sesame oil
  • 1/2 teaspoon chili oil, available in the Asian food section
  • 1 tablespoon roasted black sesame seeds

Salad:

  • 1 bunch watercress, cut into 1 1/2-inch lengths
  • 1 package (10 ounces) bean sprouts
  • 1 block (20 ounces) firm tofu, drained and cubed
  • 2 tomatoes, diced
  • 1 Maui onion, thinly sliced
  • 6 ounces grilled salmon, flaked
  • 1/4 cup chopped green onion
  • 1/4 cup chopped cilantro
  • Shredded Japanese pickled ginger to taste (optional)

Directions:

  1. In a small saucepan over medium-high, combine shoyu, garlic, and sugar.
  2. Bring to a boil until sugar is dissolved.
  3. Remove from heat and add remaining ingredients; whisk to combine.
  4. Cool and set aside.
  5. On a large platter, layer salad ingredients in the order they are listed.
  6. Serve with dressing on the side.

Makes 6 large servings.

Approximate Nutrient Analysis per serving(not including salt to taste):
300 calories, 19 g fat, 2.5 g saturated fat, 15 mg cholesterol, 800 mg sodium, 16 g carbohydrate, 3 g fiber, 8 g sugar, 18 g protein

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