Leftovers: Wasabi Salmon Salad Sandwich with Taro Chips

Ingredients

Wasabi Salmon Salad Sandwich With Taro Chips:

• 3 to 4 tablespoons wasabi aioli, recipe follows
• 2 cups poached salmon, 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
• Fryer at 275 degrees

Wasabi Aioli:

• 1 tablespoon wasabi paste
• 2 tablespoons minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons rice wine vinegar
• 2 egg yolks*
• 1 cup canola oil
• Salt and black pepper, to taste

Directions

In a bowl, mix together the wasabi aioli, salmon and celery. Check for seasoning. Build the sandwich with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.

In a food processor, add wasabi paste, garlic, ginger, vinegar and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.

*RAW EGG WARNING

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Plating: Serve sandwich with taro chips.

Drink Suggestion: Wakatake Daiginjo "Onikoroshi" Sake

• SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD
• Copyright, 2000, Ming Tsai, All Rights Reserved
• 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
• 1 pound blanched somen noodles
• 1/2 cup sliced scallions

In a salmon poacher or large sauce pot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce and water to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.

Plating On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds. Yield: 2 to 4 servings Drink Suggestion: Wakatake Daiginjo "Onikoroshi" Sake