This was a starter dish for one evening made up of leftovers. Cold salmon was leftover from pan fried and oven finished salmon filets. Straight out of the oven, the skin was nicely crispy and we preferentially ate all the skin leaving good sized chunks of meat behind as leftovers. I simply served these salmon chunks cold with baby arugula dressed with honey mustard dressing.
On the right are simmered vegetables which started life as “oden” おでん. I served the oden several times stretching it out by adding boiled eggs, tofu, and fish cakes. These carrots, daikon, and konnyaku コンニャク were the remaining survivors of this never ending oden, I added a top portion of boiled bamboo shoot (leftover from when I made mu shu pork). I seasoned the oden broth further by adding soy sauce and mirin and made the remaining veggies to “Nitsuke” 煮つけ (compared to oden, nitsuke usually has much stronger seasoning).
Finally all the leftovers have been accounted for and served. I do not remember what we drank with this but either red wine or sake would be just fine.