Leftovers Wasabi Salmon Salad Sandwich With Taro Chips Recipes

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SALMON SALAD SANDWICHES



Salmon Salad Sandwiches image

These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

3 ounces cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Sliced tomatoes

Steps:

  • In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

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

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 35

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.

TARO SALAD



Taro Salad image

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 4 servings

Number Of Ingredients 4

1 corm taro
2 pounds luau leaf (taro leaf)
3 cups coconut milk
1/4 cup white sugar

Steps:

  • Clean, peel, and boil taro until fork tender. Then cut into 1/2-inch cubes. Wash luau leaves thoroughly, and remove stems and fibrous parts of veins. Place washed luau leaves in large saucepan and add water. Bring to a boil, lower heat, and simmer for 1 hour, stirring frequently. Drain luau leaves thoroughly, stir in coconut milk, and sugar and bring to a simmer. Add diced taro and cook until heated through.

SALMON SANDWICH



Salmon Sandwich image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 sandwiches

Number Of Ingredients 39

4 (4-ounce) salmon fillets
Olive oil
4 teaspoons chopped thyme
Salt
Freshly ground black pepper
Potato Dill bread or good quality bakery bread
1 Japanese cucumber
Salmon Remoulade, recipe follows
2 tomatoes, sliced
4 ounces arugula, cleaned
House Dressing, recipe follows
Lemon Aioli, recipe follows
1 tablespoon drained and chopped capers
2 teaspoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon ketchup
1 tablespoon chopped tarragon
2 tablespoons finely chopped red onion
1/4 cup chopped dill
2 tablespoons chopped chives
1/4 cup chopped basil
1 1/2 cups chopped smoked salmon
2 egg yolks*
1 tablespoon Dijon mustard
1 1/2 ounces roasted garlic
1 lemon, juiced
2 cups olive oil/canola blend
1 tablespoon lemon zest
2 teaspoons chopped thyme
Salt
White pepper
2 large shallots, minced (1 heaping tablespoon)
1 tablespoon Dijon mustard
2 tablespoons Zinfandel vinegar
2 tablespoons Sherry wine vinegar
1/2 cup olive oil
1/2 cup vegetable oil
Salt
Freshly ground white pepper

Steps:

  • Preheat the oven to 400 degrees F. Preheat a grill.
  • Rub the salmon fillets with oil and thyme. Season with salt and pepper. Grill the salmon until marked on both sides and medium doneness, about 2 to 3 minutes per side. Remove from the grill and set aside.
  • Cut the bread into 8 (1/2-inch thick) slices. Place the bread on a sheet pan and brush with olive oil. Place the bread in the oven and cook until lightly toasted, about 10 minutes.
  • Remove the ends from the cucumber and slice in half horizontally. Slice on a mandoline into 1/8-inch thick slices.
  • Spread the Salmon Remoulade on 2 slices of the toasted bread. Place the salmon on 1 slice of the bread. Top with a few slices of the cucumber and 2 slices of tomato. Toss the arugula with some of the House Dressing in a small bowl. Top the tomatoes with 1/4 of the arugula. Top with the other slice of bread and cut in half diagonally. Repeat with the remaining ingredients.
  • Place the lemon aioli in a food processor. Add capers, mustards, ketchup, tarragon, red onion, dill, chives, basil, and smoked salmon and pulse until well combined. Taste for seasoning.
  • In a food processor, combine the egg yolk, mustard, and roasted garlic and process. Add the lemon juice and pulse to combine. With the motor running, slowly add the oil until it is all added and the mixture is emulsified. Add the lemon zest and thyme and pulse to combine. Season with salt and pepper.
  • In a small bowl, whisk together the shallots and the mustard. Whisk in the vinegars and then the olive and vegetable oil. Season with salt and pepper, to taste. Transfer to a covered container and refrigerate until needed.

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