Salmon Lova With Soba Noodles And Cucumber Salad
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
55
Spice
52
Sweetness
59
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 cup
Olive Oil2 tsps
Salt1 tsp
White Pepper1 cup
Clarified Butter450 g
Soba Noodle1 tbsp
Dashi1 tbsp
Sesame Seed1 cup
White Vinegar1 cup
Mirin8 tsps
Rice Vinegar1 tsp
Soy Sauce1 tsp
Sesame Oil2 tbsps
SugarDirections:
1
Pour the warm water into a medium mixing bowl
2
Place the spring roll wraps in the water and press down until totally immersed
3
When the wraps are soft, remove from the water and using your fingertips, pat lightly with olive oil
4
Place the salmon fillet in the center of the wrapper and season with a pinch of salt and pepper
5
Fold the left and right sides of the wrap over the fish
6
Then fold the top and bottom
7
Turn over and pat with more olive oil
8
Repeat the process until all are completed
9
Using an ovenproof nonstick pan, heat the clarified butter
10
Place the salmon fillets in the pan, seam side down, lightly brown one side, turn over, and finish in a 400 degree oven for approximately 10 minutes
11
Plate with the soba noodles and cucumber salad and top the salmon with the beurre blanc
12
Garnish with julienned pickled ginger Cook the soba noodles according to the instructions on the package in boiling salted water until al dente, 6 to 8 minutes
13
Rinse and chill
14
Add the cucumbers, Japanese vinaigrette, and dashi to the noodles and gently toss together
15
Garnish with toasted sesame seeds
16
Put all the ingredients in a bowl and whisk until thoroughly blended
17
Process until the mixture is rough-textured, not completely smooth