Kale

Edamame, Smoked Salmon , Kale,Pomegranate, and Lemon Sesame Aioli

by:
March  1, 2012
Author Notes

This is a colorful dish of surprising textures, a fun dish to experience 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. —LeBec Fin

  • Serves 2-4
Ingredients
  • 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
  • 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)*
In This Recipe
Directions
  1. Kale Preparation and Salad Assembly
  2. 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.
  3. Taste and adjust seasonings.
  4. 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.
  5. Note: Tamari has a deeper, richer and more complex flavor than soy sauce.
  6. * 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.
  1. Lemon Sesame Aioli:
  2. Combine all thoroughly with a fork. Adjust seasoning .

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  • BoulderGalinTokyo
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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.