Wild Salmon With Daikon, Snow Peas, And Enoki Salad

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James Beard

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Ingredients

auce:

2 cups chicken stock

1/4 cup diced carrot

1/4 cup diced onion

1/2 slice bacon, diced

1 clove garlic

3/4 cup sugar-snap peas, divided, sliced

1/2 cup peas

Fine sea salt and freshly ground white pepper

1/2 cup mint leaves

1 tablespoon fresh wasabi paste

1 tablespoon unsalted butter

Salmon:

4 six-ounce salmon fillets

Salad:

1 tablespoon white miso paste

2 tablespoons fresh lemon juice

2 tablespoons yuzu juice

1 tablespoon reduced mirin (reduced from 2 tablespoons mirin)

1/4 cup canola oil

1/4 cup daikon radish, cut into small matchsticks

4 snow peas, blanched and sliced on the bias

1 tablespoon enoki mushrooms, tops only

1 ounce honshimeji mushrooms, caps only, blanched

2 ounces baby pea shoots, optional

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