Edamame, Smoked Salmon , Kale,Pomegranate, And Lemon Sesame Aioli

• Kale Preparation and Salad Assembly
• 3 tablespoons canola oil
• 5 ounces kale leaves (central vein removed),chopped into 1" pieces, soaked and drained
• 1 cup shelled poached edamame
• 4-5 tablespoons lemon sesame aioli
• 2-4 teaspoons tamari (or Japanese soy sauce)
• 2 tablespoons tobiko*
• 4 teaspoons Toasted black sesame seeds
• 4-5 ounces smoked salmon or gravlax,smoked tuna or trout pulled into 1/2-1" pieces
• Lemon Sesame Aioli:
• 1/2 cup Hellman's Mayonnaise
• 2-3 tablespoons lemon juice
• 1 1/2 tablespoons Japanese Sesame Oil (Maruhon is my favorite)
• 1 teaspoon Tamari ( or Japanese soy sauce)
• 1 teaspoon fresh wasabi paste (gritty is best)*

1. Heat a wok or heavy skillet (not non-stick) over highest heat til just begins to smoke. Add oil til hot enough that you cannot hold your hand over the oil. Quickly add the kale and stirfry a few minutes til tender. Transfer to a bowl and cool. Add edamame and lemon sesame aioli, and tamari to taste. Set aside for an hour.
2. Taste and adjust seasonings.
3. Combine kale mixture with smoked fish,pomegranate,tobiko . Combine gently so as not to break up the fish. Plate and Garnish with black sesame seeds.
4. Note: Tamari has a deeper, richer and more complex flavor than soy sauce.
5. * Tobiko is tiny crunchy bright orange flying fish roe. They have a lovely mild taste of the sea. They are great for adding texture and as a coloful garnish.They can be found in the refrigerated or frozen section of most Asian markets.rnBlack sesame seeds are also in Asian markets.
6. Combine all thoroughly with a fork. Adjust seasoning .

salad, canola oil, kale, edamame, lemon sesame aioli, tamari, black sesame seeds, salmon, lemon sesame, us mayonnaise, lemon juice, sesame oil, tamari, fresh wasabi paste

Taken from food52.com/recipes/16402-edamame-smoked-salmon-kale-pomegranate-and-lemon-sesame-aioli (may not work)