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Author Notes: This is a colorful dish of surprising textures, a fun dish to exprerience blindfolded! It is my version of a small plate served by the gifted Boston chef, Philip Tang. Smoky, crunchy and chewy elements of edamame, smoked fish, kale,pomegranate seeds and tobiko, all glazed with a creamy lemon sesame mayonnaise. In the photo, noodles have been added to the salad,which, in this version, does not include them. —LE BEC FIN
Kale Preparation and Salad Assembly
- 3 tablespoons canola oil
- 5 ounces kale leaves (central vein removed),chopped into 1” pieces, soaked and drained
- 1 cup shelled poached edamame
- 4-5 tablespoons lemon sesame aioli
- 2-4 teaspoons tamari (or Japanese soy sauce)
- 2 tablespoons tobiko*
- 4 teaspoons Toasted black sesame seeds
- 4-5 ounces smoked salmon or gravlax,smoked tuna or trout pulled into 1/2-1" pieces
- Heat a wok or heavy skillet (not non-stick) over highest heat til just begins to smoke. Add oil til hot enough that you cannot hold your hand over the oil. Quickly add the kale and stirfry a few minutes til tender. Transfer to a bowl and cool. Add edamame and lemon sesame aioli, and tamari to taste. Set aside for an hour.
- Taste and adjust seasonings.
- Combine kale mixture with smoked fish,pomegranate,tobiko . Combine gently so as not to break up the fish. Plate and Garnish with black sesame seeds.
- Note: Tamari has a deeper, richer and more complex flavor than soy sauce.
- * Tobiko is tiny crunchy bright orange flying fish roe. They have a lovely mild taste of the sea. They are great for adding texture and as a coloful garnish.They can be found in the refrigerated or frozen section of most Asian markets. Black sesame seeds are also in Asian markets.
Lemon Sesame Aioli:
- 1/2 cup Hellman’s Mayonnaise
- 2-3 tablespoons lemon juice
- 1 1/2 tablespoons Japanese Sesame Oil (Maruhon is my favorite)
- 1 teaspoon Tamari ( or Japanese soy sauce)
- 1 teaspoon fresh wasabi paste (gritty is best)*
- Combine all thoroughly with a fork. Adjust seasoning .
- This recipe was entered in the contest for Your Best Recipe for Lettuce-Free Salad
- This recipe was entered in the contest for Your Best Recipe with Noodles
- This recipe was entered in the contest for Your Best Recipe with Tea
- This recipe was entered in the contest for Your Best Soy
- This recipe was entered in the contest for Your Best Dish with Meat as a Flavoring
- This recipe was entered in the contest for Your Best Canned Fish Recipe
Make Fruit Caramel
A case for blending your plums
Blend your plums—seriously.
Burnt Toast: Episode 11
It's time to travel.
You need to make this Indian spice mix.