Two gluten-free dressings, so many options, lemon version!
Soy sauce, garlic, cilantro and ginger sauce
- whole lemon juice, use all of it
- 1 small garlic clove, minced
- 2 tablespoons fresh ginger root, grated
- 1/4-1/2 cup soy sauce, amount varies with taste
- 1/4 cup water
- 1-2 teaspoons lemon or lime zest, grated
- 3 tablespoons cilantro, minced
- 1 tablespoon toasted sesame oil or safflower oil, sesame is more flavorful
- 2-3 teaspoons toasted white sesame seeds, I buy in a container that allows me to shake them on the dish
- 2-3 teaspoons black sesame seeds, shake container
Dressing or sauce?
- Gather all your ingredients and puree them in a food processor, except for the oil. If you are trying it for the first time, taste it and see if you might just like it without the oil. If you don't have food processor you can use a whisk or a fork.
- If you are using a food processor and would like to add in the oil, turn on the processor and drizzle it in. Do it slowly so the dressing won't separate and all the ingredients blend well.
- I then pour it in a dressing bottle and leave it on the counter for dinner. You can store it for a few days in the fridge, but you might want to warm it up in saucepan when you are going to use for dinner.
- A quick note about grating the ginger and zesting: I do both with one tool. It's called a food microplane and it's a great addition to any kitchen.
Soy sauce, cilantro, ginger and garlic dressing
This sauce has had many evolutions over the years. It's super healthy, has a quick preparation time, and is easy to make. All the flavors come together to create a savory sauce that you can pour onto the dish using as litlle or much as you like. I used lemon for today's meal because it pairs well with the lemon pepper tuna. The zest adds an extra punch of flavor and I don't waste a thing!
In the pictures to the right, it is served with Farro, a type of Italian barley (so delicious!), pea pods, avocado and lemon pepper tuna. The tuna is brushed with the toasted sesame oil and then sprinkled with lemon pepper and a tiny bit of salt. I grill my tuna far longer than any chef would. I like it when it is a very pale pink inside; not the bright pink "rare" that is served in most restaurants. On my grill it takes about 8 minutes per side. I do not pour the dressing over the fish. It is already seasoned.
I have also used this dressing for freshly shredded napa cabbage and carrots. Its a great side dish. I have tried a lot of these sorts of packaged dressings sold in the stores and they never taste as good as when I make it myself. This sauce guarantees the kids will eat their veggies too!
You will notice there is very little oil in this dressing. I use only a small amount for balance, taste and mouth "feel" while saving a boat load of calories. Isn't that what we want? Tons of flavor but low in calories.
I keep fresh ginger root in my freezer wrapped in wax paper and tossed into a small freezer bag. I don't bother peeling it. It's too tedious and time comsuming. I just grate it all it in the dressing and it has never affected the taste. Also, to amp up the Asian flavors, I like to shake black and white sesame seeds over the entire dish.
If you are not a fan of cilantro simply leave it out. If you don't' like the strong flavor of toasted sesame oil, use half sesame oil and half safflower oil. Or all safflower if you prefer that flavor.. If you are watching your sodium levels you can either add more water to the sauce while preparing it, use a low sodium soy sauce, or experiment with Braggs Amino Acids. In all cases check for taste as you season.
I alternate using the words dressing and sauce because it has elements of both. I am not sure what to call it, but it is just plain-old yummy!