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
Ingredients
- 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 cup
shelled poached edamame
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4-5 tablespoons
lemon sesame aioli
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2-4 teaspoons
tamari (or Japanese soy sauce)
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2 tablespoons
tobiko*
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4 teaspoons
Toasted black sesame seeds
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4-5 ounces
smoked salmon or gravlax,smoked tuna or trout pulled into 1/2-1" pieces
- Lemon Sesame Aioli:
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1/2 cup
Hellman’s Mayonnaise
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2-3 tablespoons
lemon juice
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1 1/2 tablespoons
Japanese Sesame Oil (Maruhon is my favorite)
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1 teaspoon
Tamari ( or Japanese soy sauce)
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1 teaspoon
fresh wasabi paste (gritty is best)*
Directions
- 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. Add edamame and lemon sesame aioli, and tamari to taste. Set aside for an hour.
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Taste and adjust seasonings.
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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.
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Note: Tamari has a deeper, richer and more complex flavor than soy sauce.
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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.
Black sesame seeds are also in Asian markets.
- Lemon Sesame Aioli:
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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.
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