Author Notes
A healthy bowl of textures with kale and edamame joined by smoked trout, and all enrobed
in a lemon sesame dressing.
I was inspired to create this dish after having something similar at Philip Tang’s East by Northeast in Cambridge MA. Before tasting it, I never would have thought of making a salad out of kale.
—LeBec Fin
Ingredients
- Lemon Sesame Mayonnaise
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1/4 cup
Hellman’s Mayonnaise
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3-4 teaspoons
lemon juice
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2 teaspoons
Japanese Sesame Oil (Maruhon is my favorite)
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1/2 teaspoon
Tamari ( can sub with Japanese soy sauce)
- Kale preparation and Salad assembly
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3 tablespoons
canola oil
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5 ounces
kale leaves (central vein removed),chopped into 1” pieces, soaked and drained
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1 1/2 ounces
shelled edamame, cooked per package instructions
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4-5 tablespoons
lemon sesame mayonnaise
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4-6 ounces
smoked trout pulled into 1/2-1" pieces
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1 tablespoon
tobiko*
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2 teaspoons
Toasted white or black sesame seeds
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optional-- cooked and drained linguini for 2
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1/2 pound
optional --prepared Lotus Root** (marinated in a sweet soy glaze)
Directions
- Lemon Sesame Mayonnaise
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Combine all thoroughly with a fork. Adjust seasoning.
- Kale preparation and Salad assembly
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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.
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Add edamame and dressing. Add optional pasta and more lemon mayo if needed. Refrigerate a few hours. Adjust seasoning.Add tobiko and smoked trout, stirring gently so as not to break up the smoked trout. Place in the center of a serving platter ( surround with an optional edge of overlapping lotus slices) and sprinkle salad with sesame seeds.
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Notes: If you don't have a local source for smoked trout, the Cole's canned smoked trout from Portugal is a lovely product, moist and lightly smoked.
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* 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.
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** Prepared lotus root can be found at most Korean markets.It is mild flavored and has the texture of a cooked potato. Each slice looks like a brown 1/4” thick , 2-3” round doily.So pretty!
My eating passions are Japanese, Indian, Mexican; with Italian and French following close behind. Turkish/Arabic/Mediterranean cuisines are my latest culinary fascination. My desert island ABCs are actually 4 Cs: citrus, cumin, cilantro, cardamom, and GARLIC! I am so excited by the level of sophistication that I see on Food52 and hope to contribute recipes that will inspire you like yours do me. I would like to ask a favor of all who do try a recipe of mine > Would you plse review it and tell me truthfully how it worked for you and/or how you think it would be better? I know many times we feel that we don't want to hurt someone's feelings, but. i really do want your honest feedback because it can only help me improve the recipe.Thanks so much.
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