Seared Salmon with Radish and Cucumber Salad Recipe
Craving something classy but don’t want to betray your plant-based soul? This seared vegan “salmon” is ready to strut. Think smoky, flaky, fish-free fabulousness paired with a crunchy, refreshing cucumber-radish salad that screams summer brunch with judgmental friends. You get that umami-rich hit without any sea creatures side-eyeing you from the ocean. The texture? Wild. The flavor? Coastal goddess. And don’t worry, it won’t leave your kitchen smelling like regret. This dish proves you can still “seafood” and eat it—without the guilt, scales, or ex-boyfriend-level drama.
Seared Salmon with Radish and Cucumber Salad Recipe
Crispy-edged vegan “salmon” made from marinated tofu, teamed with a zippy cucumber and radish salad bursting with herbs and sass.
Ingredients
For the “Salmon”:
- 1 block extra-firm tofu 14 oz, pressed and sliced into fillets
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp nori flakes optional, for ocean vibes
- 1 tbsp olive oil
For the Salad:
- 1 cup cucumber thinly sliced
- ½ cup radishes sliced paper-thin
- 2 tbsp fresh dill chopped
- 1 tbsp lemon juice
- 1 tsp olive oil
- Pinch of salt and pepper
Instructions
- In a small bowl, whisk soy sauce, lemon juice, paprika, garlic powder, and nori. That’s your “sea” marinade.
- Coat tofu slices in the marinade. Let them sit for 10 minutes while you judge your neighbor’s garden from the window.
- Heat oil in a non-stick skillet over medium heat. Sear tofu for 3–4 minutes per side until golden and crisp.
- Meanwhile, toss cucumber, radishes, dill, lemon juice, olive oil, salt, and pepper in a bowl. It’s giving garden goddess.
- Plate tofu with salad. Drizzle leftover dressing on top if you’re feeling extra. Sprinkle with more dill. Pretend you’re on TV.
Notes
Nutritional Values (Per Serving):
- Calories: 260
- Total Fat: 12g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 21g
Vitamins & Minerals (Per Serving):
- Iron: 20%
- Vitamin C: 25%
- Vitamin K: 40%
- Folate: 18%
- Calcium: 15%
Pro Tips for Flavor and Sass:
- Crumble some nori flakes on top for a real “by-the-sea-but-not-the-sea” vibe.
- Swap lemon juice with rice vinegar for an edgier salad.
- Let tofu marinate longer for deeper flavor—like a well-aged scandal.
- Add avocado slices if you’re feeling like a wellness influencer.
- Serve with rice or quinoa to make it a power bowl moment.
