Original Recipe from Whitewater Cooks
Tofu
I substituted the Salmon out for some baked tofu.
Pre heat oven at 400ยบF. Drain tofu. Add cubed tofu to mixture of tamari (or soya sauce), oil, 1 tablespoon of cornstarch, and additional seasoning (garlic). Toss. Bake for 15 mins, flip, bake for another 15 mins.
Salmon
- 4 six oz pieces wild salmon (omit if veg)
- 1 cedar plank, soaked for at least 4 hours
Preheat BBQ to medium high heat. Place salmon on cedar plan, brush with reserved dressing, cook for 20 mins, brushing a few more times.
Grain – Choice of wild rice, barely, quinoa – cook accordingly.
Wasabi-Cilantro Dressing Ingredients
- 1/2 cup rice vinegar
- 1/4 cup miso paste
- 4 teaspoon honey
- 3 tablespoon sesame oil
- 2 teaspoon wasabi paste (or to taste)
- 2 teaspoon lime juice
- 2 teaspoon soy sauce
- 1 cup cilantro chopped
Blend all ingredients together. Reserve 2 tablespoon for brushing the salmon.
This is a great overall salad dressing!
The Bowl – Ingredients
- 2 cups shitake mushroom, stems removed, sliced thinly or left whole, sauteed until brown in vegetable oil
- 1/2 long english cucumber
- 3 tablespoon pickled sushi ginger, drained
- 6-8 radishes, slicked thinly and pickled in 1 tablespoon rice vinegar, 1 tablespoon sugar and a pinch of salt, let sit for 10 mins.
- 1 avocado
- 1 sheet nori, julienned into 1/2-inch strips
- 2 green onions, thinly sliced
- 2 tablespoon sesame seeds, toasted
I omitted nori and added frozen edamame beans, and carrots!
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