Sake Poached Salmon With Somen And Fennel Salad Wasabi And Leftovers

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Nutrition per serving    (USDA % daily values)


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Ingredients for 2 servings

2 cups poached salmon

2 egg yolks*

1/2 tablespoon sugar

1 teaspoon toasted black peppercorns

4 pieces foccacia bread, sliced and grilled

1/2 cup sliced scallions

1 tablespoon minced ginger

3 to 4 tablespoons wasabi aioli, recipe follows

1 large head taro, very thinly sliced

1 peeled carrot, sliced

Salt and black pepper

1/2 cup fine diced celery

1 tablespoon togarashi, save some for garnish

1 head butter lettuce, washed and dried


3/4 cup extra-virgin olive oil

4 (8-ounce) salmon fillets, skin removed, center cut

Leftovers: Wasabi Salmon Salad Sandwich with Taro Chips

2 bay leaves

3 large sliced shallots

1 celery, sliced

2 tablespoons Japanese soy sauce

Salt and white pepper

1 small onion, sliced

2 tablespoons rice wine vinegar

1 tablespoon wasabi paste

2 tablespoons soy sauce

1 tablespoon sugar

1 cup canola oil

2 tomatoes, thinly sliced

2 fennel bulbs, shaved, fronds reserved for garnish

1/2 cup ponzu

1 pound blanched somen noodles

2 tablespoons minced garlic

1 cup sake

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