Leftovers: Wasabi Salmon Salad Sandwich with Taro Chips

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Wasabi Salmon Salad Sandwich With Taro Chips:

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

Wasabi Aioli:

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

Sake Poached Salmon with Somen and Fennel Salad:

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