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Ingredients
1. 1 big Pomegranate
2. Salmon Steak
3. Silk Tofu (1/2 cup)
4. Mozzarella cheese (1/4 cup)
5. Lemon juice (1 tsp)
6. Pepper
7. cooking wine
8. corn starch (1 ts)
2. Salmon Steak
3. Silk Tofu (1/2 cup)
4. Mozzarella cheese (1/4 cup)
5. Lemon juice (1 tsp)
6. Pepper
7. cooking wine
8. corn starch (1 ts)
Preparation
1. Use food processor to blend 2/3 the pomegranate aril, filter out the seeds. Marinate sliced salmon with half of the pomegranate juice and cooking wine, for 20 minutes.
2. Blend tofu , mozzarella cheese , 1tsp of lemon juice and pepper until creamy smooth. Then stir in the 1/3 pomegranate's arils.
3. Bake marinated salmon in the oven for 20 minutes.
4. in the mean time, heat the other half of the pomegranate juice in a small pan, and use corn starch to thicken the sauce.
5. Place the baked salmon at bottom, spread on the creamy tofu sauce and pomegranate aril mixture, and then pour in the thickened pomegranate juice to surround the salmon and creamy white tops.
Done!
3. Bake marinated salmon in the oven for 20 minutes.
4. in the mean time, heat the other half of the pomegranate juice in a small pan, and use corn starch to thicken the sauce.
5. Place the baked salmon at bottom, spread on the creamy tofu sauce and pomegranate aril mixture, and then pour in the thickened pomegranate juice to surround the salmon and creamy white tops.
Done!
Note
1. Use pomegranate to marinate salmon is a great idea. The juice is fresh, sweet and with a "lemon" style zest. Perfect for salmon.
2. The creamy tofu sauce tastes very creamy - just like those creamy white sauce, yet with much less fat and calories. blending in some pomegranate aril gives the sauce some surprising sweetness :-)
3. No need for sugar when we do the "pomegranate gravy". The juice itself if perfectly sweetened and taste really fresh and zesty.
welcome to my blog:
http://weitou.wordpress.com/
to have some light delight dish with me:-)
2. The creamy tofu sauce tastes very creamy - just like those creamy white sauce, yet with much less fat and calories. blending in some pomegranate aril gives the sauce some surprising sweetness :-)
3. No need for sugar when we do the "pomegranate gravy". The juice itself if perfectly sweetened and taste really fresh and zesty.
welcome to my blog:
http://weitou.wordpress.com/
to have some light delight dish with me:-)
One response to “POM glazed Salmon with Creamy Tofu Sauce”
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I love the idea of using tofu sauce! I use tofu for alfredo sauce or vegan mac and cheese, or even whipped cream. It’s really the perfect all purpose ingredient!