Make

Tip

Don't skimp on the remoulade here.

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

Edward Lee, Smoke & Pickles

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.

Also on Goop
recipes
Cucumber & Avocado Soup

Really light and refreshing, this soup is also incredibly satisfying as the avocado makes it nice and creamy.

Read More
recipes
Turnip Gratin

For more than 25 years, Ed Behr has edited The Art of Eating, a truly intellectual and enjoyable journal on food and everything that goes with. He has travelled the world trolling for the best artisanal ingredients, meeting the most knowledgeable, but often unknown, cooks, and supplying readers with...

Read More
recipes
Katie Lee Joel’s Dark Chocolate Chunk & Dried Cherry Cookies

The summer before last, a mutual friend brought the lovely Katie Lee Joel and her husband William over for dinner. Much to my delight, she brought a fresh batch of these cookies with her. I adore the contrast of the dark chocolate and the cherries—heaven.

Read More

Get Goop?
Didn't think so.

Sign up for the weekly issue: Exclusive content, first peeks at collaborations, plus Thursday’s note from GP.