[Update my dinner status], I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
SOB NOODLES AND CUCUMBER SAL
- 1 lb Sob noodles
- 2 lg Cucumbers; peeled, halved,
- ; seeded, sliced
- ; 1/16-inch, salted
- ; and squeezed
- 1 c Japanese Vinaigrette
- 1 tb Dashi
- 1 tb Sesame seeds
Preparation
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. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9419 - INGRID CROCE Converted by MM_Buster v2.0l.
Cuisine: American
Main Ingredient: Fish
Tags:
Cucumbers,
Sesame,
Butter,
Olive oil,
Orange,
Salmon,
American,
Fish,
Lunch,
Salad,
Summer,
Fresh
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