Leftovers: wasabi salmon salad sandwich with taro chips

Indulge in the bold flavors of wasabi salmon paired with fresh greens, all nestled between two slices of bread. Savor the crunch of taro chips on the side.

Ingredients:

• 3 to 4 tablespoons Wasabi Aioli, recipe follows
• 2 cups leftover salmon from Sake Poached Salmon with Somen and Fennel Salad, recipe follows
• 1/2 cup fine diced celery
• 4 pieces foccacia bread, sliced and grilled
• 2 tomatoes, thinly sliced
• 1 head butter lettuce, washed and dried
• Salt and black pepper, to taste
• 1 large head of taro, very thinly sliced
• 1 tablespoon wasabi paste
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons rice wine vinegar
• 2 egg yolks* (See Disclaimer)
• 1 cup canola oil
• Salt and black pepper, to taste
• 1 cup sake
• 1 celery, sliced
• 1 peeled carrot, sliced
• 1 small onion, sliced
• 1 tablespoon sugar
• 2 bay leaves
• 1 teaspoon toasted black peppercorns
• 2 tablespoons soy sauce
• Water to cover
• 4 (8-ounce) salmon fillets, skin removed, center cut
• Salt and white pepper to taste
• 1/2 cup ponzu
• 3 large sliced shallots
• 1 tablespoon togarashi, save some for garnish
• 2 tablespoons Japanese soy sauce
• 1/2 tablespoon sugar
• 3/4 cup extra virgin olive oil
• 2 fennel bulbs, shaved, fronds reserved for garnish
• 450g blanched somen noodles
• 1/2 cup sliced scallions

Instructions:

1. Preheat the deep fryer to 140 °C. Combine Wasabi Aioli, salmon, and celery in a bowl. Taste and adjust seasoning as needed. Assemble the sandwiches with the bread, tomato, and lettuce. Cut the sandwiches diagonally. Fry the chips until they are golden brown and crispy. Sprinkle with a bit of salt.
2. Presentation: Accompany the sandwich with taro chips.
3. In a food processor, combine wasabi paste, garlic, ginger, vinegar, and egg yolks. With the processor running, slowly pour in the oil until the mixture thickens, then increase the speed. Season to taste and refrigerate the aioli.
4. In a salmon poacher or large pot, mix sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce, and enough water to cover. Gently add the seasoned salmon and bring the liquid to a simmer. Let it simmer for 3 minutes, then turn off the heat. Allow to rest for 5 to 10 minutes depending on preferred doneness (5 minutes for medium rare). In a blender, combine ponzu, shallots, 1/2 tablespoon togarashi, soy sauce, and sugar. Blend on high, slowly drizzling in the oil. Season with salt and pepper. In a large bowl, toss fennel, somen, and scallions with enough vinaigrette to coat. Reserve some vinaigrette for plating. Adjust seasoning as needed.
5. Presentation: Arrange a portion of the salad on a large plate. Place the hot salmon on top. Drizzle with a bit of vinaigrette and garnish with the remaining togarashi and fennel fronds.

Summary:

• Calories: 8542 kcal
• Fat: 540 g
• Protein: 309 g
• Carbs: 570 g
• Potassium: 10715 mg
• Magnesium: 1006 mg