LEFTOVERS: WASABI SALMON SALAD SANDWICH WITH TARO CHIPS

Leftovers: Wasabi Salmon Salad Sandwich with Taro Chips image

Provided by Ming Tsai

Time 20m

Yield 2 to 4 servings

Number Of Ingredients 35

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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
1 pound blanched somen noodles
1/2 cup sliced scallions

Steps:

Preheat a deep fryer to 275 degrees F. In a bowl, mix together the Wasabi Aioli, salmon and celery. Check for seasoning. Build the sandwiches on the bread and top with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
Plating: Serve sandwich with taro chips.
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.
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.