Sake Poached Salmon with Somen and Fennel Salad Wasabi and Leftovers: Salmon Salad Sandwich with Taro Chips (Ming Tsai) Recipe

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Sake Poached Salmon with Somen and Fennel Salad Wasabi and Leftovers: Salmon Salad Sandwich with Taro Chips (Ming Tsai)
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Ingredients
36
Count
Nutrition
4917
Calories
Total time
30
Minutes
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Ingredients:

Directions:

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. Drink Suggestion: Wakatake Daiginjo Onikoroshi Sake
  6. Wasabi Aioli:
  7. 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.
  8. 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.
  9. Plating: Serve sandwich with taro chips.
  10. Drink Suggestion: Wakatake Daiginjo Onikoroshi Sake
  11. *RAW EGG WARNING
  12. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
  13. Yield: 2 to 4 servings
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 4916.72 Kcal (20585 kJ)
Calories from fat 1970.13 Kcal
% Daily Value*
Total Fat 218.9g 337%
Cholesterol 320.64mg 107%
Sodium 7524.64mg 314%
Potassium 3874.31mg 82%
Total Carbs 257.68g 86%
Sugars 35.36g 141%
Dietary Fiber 28.63g 115%
Protein 112.5g 225%
Vitamin C 68.4mg 114%
Vitamin A 0.3mg 10%
Iron 10.9mg 60%
Calcium 450.6mg 45%
Amount Per 100 g
Calories 285.71 Kcal (1196 kJ)
Calories from fat 114.48 Kcal
% Daily Value*
Total Fat 12.72g 337%
Cholesterol 18.63mg 107%
Sodium 437.25mg 314%
Potassium 225.13mg 82%
Total Carbs 14.97g 86%
Sugars 2.05g 141%
Dietary Fiber 1.66g 115%
Protein 6.54g 225%
Vitamin C 4mg 114%
Iron 0.6mg 60%
Calcium 26.2mg 45%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 115.8
    Points
  • 92
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium,
  • High in Total Fat

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