For the 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.
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.
To make the 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.