Broiled Furikake Salmon with Tofu Watercress Salad
"These go great by themselves with rice as a side, but as a pairing they're really delicious and healthy too!" – Chef Keoni Chang, Chief Food Officer
Ingredients
Furikake Salmon
- 4 Salmon fillets approximately 4 ounces each, skin off
- 2 tablespoons Shoyu
- 1 tablespoon Mirin
- 1 tablespoon Sesame oil
- 1 tablespoon Honey
- 2 tablespoons Furikake
Tofu Watercress Salad
- 2 tablespoons Shoyu
- 1 tablespoon Rice vinegar
- 1 tablespoon Lime juice
- 1 tablespoon Sesame oil
- 1 tablespoon Vegetable oil
- 1 teaspoon Grated ginger
- 1 teaspoon Honey or maple syrup
- 1 Block firm tofu drained and cubed 1 inch
- 1 Bunch fresh watercress
- 1 Small cucumber sliced
- 1 Avocado cubed
- Salt and pepper to taste
- 1 tablespoon Toasted sesame seeds
Instructions
Furikake Salmon
- To make the marinade, in a bowl combine shoyu, mirin, sesame oil, and honey, and mix. Place salmon fillets in the marinade for at least 20-30 minutes.
- Preheat the broiler and set it to low.
- Remove salmon from the marinade and place on a greased baking sheet. Sprinkle furikake generously over the top of each fillet.
- Broil for 8-10 minutes, depending on the thickness of the fillets, until the salmon is cooked through but still moist and the furikake is crisp.
Tofu Watercress Salad
- To make the dressing, in a small bowl whisk together shoyu, rice vinegar, lime juice, sesame oil, vegetable oil, ginger, and honey.
- In a large bowl, toss together the watercress, cucumber, avocado, and tofu.
- Pour the dressing over the salad and gently toss until everything is well coated.
- Sprinkle with toasted sesame seeds and season with salt and pepper.
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