Rice Bowl with Salmon, Endive, Shiitake, and Tasso Rémoulade This recipe was originally featured in Chef Edward Lee's cookbook, Smoke + Pickles. We tried it out for Cookbook Club #2.

To make the tasso rémoulade:

1. Heat the olive oil in a small sauté pan over medium heat. Add the tasso ham and sauté until crispy, about 3 minutes. Drain on paper towels and let cool. 2. Mix the rémoulade with the tasso ham in a small bowl. Reserve.

To make the marinade:

1. Combine all the ingredients in a small bowl.

To make the topping:

1. Toss the salmon into the marinade, turning to coat, and marinate in the refrigerator for 15 to 20 minutes. Drain the salmon and discard the marinade. Pat the salmon dry on paper towels. Heat a 10-inch skillet over medium-high heat. Add 1 teaspoon of the olive oil, then add the salmon and sauté for 3 to 4 minutes, until nicely caramelized but still pink on the inside. Press it gently—the flesh should bounce back but not flake apart. Transfer the salmon to a warm plate. (We grilled our salmon instead.) 2. Add the remaining teaspoon of olive oil to the pan and heat over medium heat. Add the shiitake mushrooms and soy sauce and cook for 4 to 5 minutes, until the mushrooms are wilted and caramelized. 3. To serve, scoop the rice into your rice bowls. Place the salmon and the shiitakes over the rice. Spoon about a tablespoon of the rémoulade over the salmon in each bowl. Garnish with a few spears of endive and a sprinkle of dried mango and serve immediately with spoons. It is best to mix everything together before enjoying.
makes 4 - 6

Tasso Remoulade, ½ teaspoon olive oil, 4 ounces tasso ham (or any other aged ham, such as prosciutto), very finely diced, 5 teaspoons Perfect Rémoulade,

Marinade:, 2 tablespoons soy sauce, 2 teaspoons fresh lemon juice, 1 teaspoon sugar, 2 teaspoons grated fresh ginger (use a Microplane),

Topping:, 8 ounces skinless salmon fillet, cut into 1-inch pieces, 2 teaspoons olive oil, 1 ½ ounces shiitake mushroom caps, sliced, 1 teaspoon soy sauce, 4 cups cooked rice,

Garnish:, 1 large endive, sliced lengthwise into thin spears, 1 ounce dried mango, sliced into very thin strips.

Make

Tip

Don't skimp on the remoulade here.

Rice Bowl with Salmon, Endive, Shiitake, and Tasso Rémoulade

This recipe was originally featured in Chef Edward Lee’s cookbook, Smoke + Pickles. We tried it out for Cookbook Club #2.

makes 4 - 6

Tasso Remoulade

½ teaspoon olive oil

4 ounces tasso ham (or any other aged ham, such as prosciutto), very finely diced

5 teaspoons Perfect Rémoulade

Marinade:

2 tablespoons soy sauce

2 teaspoons fresh lemon juice

1 teaspoon sugar

2 teaspoons grated fresh ginger (use a Microplane)

Topping:

8 ounces skinless salmon fillet, cut into 1-inch pieces

2 teaspoons olive oil

1 ½ ounces shiitake mushroom caps, sliced

1 teaspoon soy sauce

4 cups cooked rice

Garnish:

1 large endive, sliced lengthwise into thin spears

1 ounce dried mango, sliced into very thin strips

To make the tasso rémoulade:

1. Heat the olive oil in a small sauté pan over medium heat. Add the tasso ham and sauté until crispy, about 3 minutes. Drain on paper towels and let cool.

2. Mix the rémoulade with the tasso ham in a small bowl. Reserve.

To make the marinade:

1. Combine all the ingredients in a small bowl.

To make the topping:

1. Toss the salmon into the marinade, turning to coat, and marinate in the refrigerator for 15 to 20 minutes. Drain the salmon and discard the marinade. Pat the salmon dry on paper towels. Heat a 10-inch skillet over medium-high heat. Add 1 teaspoon of the olive oil, then add the salmon and sauté for 3 to 4 minutes, until nicely caramelized but still pink on the inside. Press it gently—the flesh should bounce back but not flake apart. Transfer the salmon to a warm plate. (We grilled our salmon instead.)

2. Add the remaining teaspoon of olive oil to the pan and heat over medium heat. Add the shiitake mushrooms and soy sauce and cook for 4 to 5 minutes, until the mushrooms are wilted and caramelized.

3. To serve, scoop the rice into your rice bowls. Place the salmon and the shiitakes over the rice. Spoon about a tablespoon of the rémoulade over the salmon in each bowl. Garnish with a few spears of endive and a sprinkle of dried mango and serve immediately with spoons. It is best to mix everything together before enjoying.

You may also like
recipes
Glow in the Dark Gin ‘N’ Roses Jelly

With jelly, half the fun lies in the spectacle. People always enjoy the wobble, but that’s to be expected. No one is surprised by a wobbly jelly. To really bowl them over, you have to sex it up a lot. One way of doing this is to make it...

Read More
recipes
Tortilla Española

This tortilla is distinguished by its density because it’s got a high potato-to-egg ratio. Flip it often for an even texture. This is best at room temperature, so definitely make it ahead.

Read More
recipes
Detox Teriyaki Chicken

This sauce is detox-friendly because it doesn’t use sugar or soy, but it has a great depth of flavor and is the perfect consistency.

Read More

You first

Get Thursday's Note from GP, including
exclusive tips and behind-the-scenes photos.