SAKE POACHED SALMON WITH SOMEN AND FENNEL SALAD WASABI AND LEFTOVERS: SALMON SALAD SANDWICH WITH TARO CHIPS

Sake Poached Salmon with Somen and Fennel Salad Wasabi and Leftovers: Salmon Salad Sandwich with Taro Chips image

Provided by Ming Tsai

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 35

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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
4 (8-ounce) salmon fillets, skin removed, center cut
Salt and white pepper
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
3 to 4 tablespoons wasabi aioli, recipe follows
2 cups poached salmon
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
1 large head 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

Steps:

In a salmon poacher or large saucepot, 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.
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. Plating: Serve sandwich with taro chips.