Recipe courtesy of Roger Mooking
Nori Crusted Salmon with a Soba Noodle Salad and Green Tea
55 min
25 min
4 servings
55 min
25 min
4 servings


Nori Crusted Salmon
  • Nori Crust, recipe follows
  • 1 teaspoon vegetable oil
  • 1 tablespoon butter
  • 4 (5 to 6-ounce) salmon fillets, skin removed
  • Kosher salt
Soba Noodle Salad
  • Vinaigrette, recipe follows
  • 1 tablespoon vegetable oil
  • 8 ounces shiitake mushroom caps, sliced
  • 1 tablespoon fresh minced ginger
  • 1 clove garlic, minced
  • 1 carrot, julienned
  • 2 cups sugar snap peas, blanched and thinly sliced on a bias
  • 1 bunch garlic chives (or green onion), cut into 1-inch pieces on a bias
  • 12 ounces soba noodles
  • 1 nori sheet, cut into 1-inch pieces, for garnish*
  • 2 tablespoons sesame seeds, for garnish
  • Kosher salt and freshly ground black pepper
Green Tea
  • 8 cups water, boiled
  • 1 tablespoon loose green tea leaves
Nori Crust
  • 2 nori sheets, toasted*
  • 1 1/2 tablespoons sesame seeds
  • 1 teaspoon paprika
  • 1 teaspoon black peppercorns
  • 2 tablespoons butter
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 Thai chile, sliced
  • Kosher salt
  • 1 tablespoon minced fresh ginger
  • 1/2 cup seasoned rice wine vinegar
  • 1/4 cup soy sauce
  • 2 teaspoons sesame oil
  • 1/4 cup vegetable oil


Nori Crusted Salmon

Preheat the oven to 350 degrees F. Prepare the nori crust.

Heat the oil and butter in a saute pan. Season the fillets with salt on all sides. Sear the salmon skin-side up. Turn and sear the salmon on the other side, approximately 2 minutes. 

Transfer the salmon fillets to a baking dish, skin-side down and pat the nori crust on top of the fillets. Bake the salmon in the oven for 5 to 7 minutes, or until cooked through.

Green Tea

Prepare the vinaigrette and set aside.

In a large saute pan, heat the vegetable oil over medium heat. Add the shiitake mushrooms and saute. Season with salt and cook for 7 to 10 minutes. Add the ginger and garlic, saute. Add the carrots, sugar snap peas, and garlic chives, stir. Season with salt, and pepper, saute for 2 to 3 minutes. Add 3 tablespoons vinaigrette, and then remove the pan from the heat. Boil the soba noodles, following the package directions, until cooked through. Lay the noodles on a tray and spoon the remaining vinaigrette over top. Allow the noodles to absorb the vinaigrette for 5 minutes. 

In a bowl, toss the vegetables and soba noodles together. Place the nori crusted salmon on the soba noodle salad, garnish with the nori pieces and sesame seeds. 

For the Green Tea: 

Pour water in teapot and cups to warm, pour water out. Place the green tea in a teapot. Pour the water into the pot, steep for approximately 20 seconds. Pour the water out to remove the sediment from the tea. Refill the teapot with water. Steep the tea for 1 minute. Pour the tea into the teacups, enjoy.

Nori Crust

In a mortar and pestle, break up the nori sheets. Add the paprika, sesame seeds, black peppercorns, and salt, grind. In a small saute pan, melt the butter over medium heat.

Add the shallots and garlic. Saute over medium heat for 1 minute, or until the shallots and garlic soften and turn slightly brown. Add the freshly ground nori spice mixture. Stir for 1 to 2 minutes to toast, remove from the heat.


To make the vinaigrette: 

In a bowl add the ginger, seasoned rice wine vinegar, soy sauce, and sesame oil. Slowly add the vegetable oil, incorporate well with a whisk.

Cook's Note

*Can be found at specialty Asian markets.


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