Recipe courtesy of Roger Mooking

Nori Crusted Salmon with a Soba Noodle Salad and Green Tea

Getting reviews...
  • Level: Intermediate
  • Total: 55 min
  • Prep: 25 min
  • Cook: 30 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Nori Crusted Salmon

Soba Noodle Salad

Green Tea

Nori Crust

Vinaigrette

Directions

  1. Preheat the oven to 350 degrees F. Prepare the nori crust.
  2. 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. 
  3. 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

  1. Prepare the vinaigrette and set aside.
  2. 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. 
  3. 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. 
  4. For the Green Tea: 
  5. 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

  1. 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.
  2. 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.

Vinaigrette

  1. To make the vinaigrette: 
  2. 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.

Fudge Factor

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …