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Drink: Nori Crusted Salmon with a Soba Noodle Salad and Green Tea
This recipe includes superfoods such as:
Salmon, Sesame Seeds, Green Tea
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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
*Can be found at specialty Asian markets.
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
*Can be found at specialty Asian markets.
Vinaigrette
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
Instructions
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.
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Serving Size: 4
| Amount Per ONE Serving | ||
|---|---|---|
| Calories 0 kcal | ||
| Fat 0 g | ||
| Carbohydrate 0 g | ||
| Protein 0 g | ||
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