This is a colorful dish of surprising textures, a fun dish to experience blindfolded! It is my version of a small plate served by the gifted Boston chef, Philip Tang. Smoky, crunchy and chewy elements of edamame, smoked fish, kale,pomegranate seeds and tobiko, all glazed with a creamy lemon sesame mayonnaise. In the photo, noodles have been added to the salad,which, in this version, does not include them.

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