Salmon Lova with Soba Noodles and Cucumber Salad

  • 3 quarts warm water
  • 8 spring roll wraps
  • Eight 5-ounce salmon fillets
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 1/8 teaspoon white pepper
  • 1/4 cup clarified butter
  • 1 cup sob noodles and cucumber salad
  • 2 cups spicy orange beurre blanc
  • Sob noodles and cucumber salad:
  • 1 pound sob noodles
  • 2 large cucumbers, peeled, halved, seeded, sliced 1/16-inch, salted and squeezed
  • 1 cup Japanese Vinaigrette
  • 1 tablespoon dashi
  • 1 tablespoon sesame seeds
  • 1/2 cup white vinegar
  • 1/4 cup mirin
  • 8 teaspoons rice vinegar
  • 1/2 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons sugar
  • Pour the warm water into a medium mixing bowl. Place the spring roll wraps in the water and press down until totally immersed. When the wraps are soft, remove from the water and using your fingertips, pat lightly with olive oil. Place the salmon fillet in the center of the wrapper and season with a pinch of salt and pepper. Fold the left and right sides of the wrap over the fish. Then fold the top and bottom. Turn over and pat with more olive oil. Repeat the process until all are completed.

  • Using an ovenproof nonstick pan, heat the clarified butter. 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. Plate with the sob noodles and cucumber salad and top the salmon with the beurre blanc. Garnish with julienned pickled ginger

Sob noodles and cucumber salad:
  • Cook the sob noodles according to the instructions on the package in boiling salted water until al dente, 6 to 8 minutes. Rinse and chill. Add the cucumbers, Japanese vinaigrette, and dashi to the noodles and gently toss together. Garnish with toasted sesame seeds.

  • Process until the mixture is rough-textured, not completely smooth

  • Put all the ingredients in a bowl and whisk until thoroughly blended

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