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
Kale Preparation and Salad Assembly
kale leaves (central vein removed),chopped into 1” pieces, soaked and drained
shelled poached edamame
lemon sesame aioli
tamari (or Japanese soy sauce)
Toasted black sesame seeds
smoked salmon or gravlax,smoked tuna or trout pulled into 1/2-1" pieces
Lemon Sesame Aioli:
1 1/2 tablespoons
Japanese Sesame Oil (Maruhon is my favorite)
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:
Combine all thoroughly with a fork. Adjust seasoning .
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.