Kale

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

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. —LE BEC 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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I am always on the lookout for innovative recipes, which is why I am just ga-ga over my recently- discovered Food52 with its amazingly innovative and talented contributors. My particular 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, and cardamom. I am also finally indulging in learning about food history; it gives me no end of delight to learn how and when globe artichokes came to the U.S., and how and when Jerusalem artichokes went from North America to Europe. And that the Americas enabled other cuisines to become glorious. I mean where would those countries be without: Corn, Tomatoes, Chiles,Peanuts, Dried Beans, Pecans, Jerusalem Artichokes??! While I am an omnivore, I am, perhaps more than anything, fascinated by the the world of carbohydrates, particularly the innovative diversity of uses for beans, lentils and grains in South Indian and other cuisines. Baking gives me much pleasure, and of all the things I wish would change in American food, it is that we would develop an appreciation for sweet foods that are not cloyingly sweet, and that contain more multigrains. (Wouldn't it be fantastic to have a country of great bakeries instead of the drek that we have in the U.S.?!) 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 write me 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.