| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Japanese |
Dujour03 |
1 |
servings |
INGREDIENTS
| 3 |
qt |
Warm water |
| 8 |
|
Spring roll wraps |
|
|
Eight 5-ounce salmon fillets |
| 1/2 |
c |
Olive oil |
| 2 |
ts |
Salt |
| 1/8 |
ts |
White pepper |
| 1/4 |
c |
Clarified butter |
| 1 |
c |
Sob noodles and cucumber salad |
| 2 |
c |
Spicy orange beurre blanc |
| 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 |
INSTRUCTIONS
SOB NOODLES AND CUCUMBER SAL
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.
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”