Nori Crusted Salmon with a Soba Noodle Salad and Green Tea

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