Leftovers: Wasabi Salmon Salad Sandwich with Taro Chips

Ingredients

• 3 to 4 tablespoons Wasabi Aioli, recipe follows
• 2 cups leftover salmon from Sake Poached Salmon with Somen and Fennel Salad, recipe follows
• 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, to taste
• 1 large head of 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, to taste
• 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 to cover
• 4 (8-ounce) salmon fillets, skin removed, center cut
• Salt and white pepper to taste
• 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

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