For the Nori Crusted Salmon:
Preheat the oven to 350 degrees F. Prepare the nori
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.
For the Soba Noodle Salad:
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.