Salmon Lova with Soba Noodles and Cucumber Salad

Name: Salmon Lova with Soba Noodles and Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Pour the warm water into a medium mixing bowl.
2
Place the spring roll wraps in the water and press down until totally immersed.
3
When the wraps are soft, remove from the water and using your fingertips, pat lightly with olive oil.
4
Place the salmon fillet in the center of the wrapper and season with a pinch of salt and pepper.
5
Fold the left and right sides of the wrap over the fish.
6
Then fold the top and bottom.
7
Turn over and pat with more olive oil.
8
Repeat the process until all are completed.
9
Using an ovenproof nonstick pan, heat the clarified butter.
10
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.
11
Plate with the sob noodles and cucumber salad and top the salmon with the beurre blanc.
12
Garnish with julienned pickled ginger
13
Cook the sob noodles according to the instructions on the package in boiling salted water until al dente, 6 to 8 minutes.
14
Rinse and chill.
15
Add the cucumbers, Japanese vinaigrette, and dashi to the noodles and gently toss together.
16
Garnish with toasted sesame seeds.
17
Process until the mixture is rough-textured, not completely smooth
18
Put all the ingredients in a bowl and whisk until thoroughly blended

931

kcal

Calories

Fat

111

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 3 quarts warm water, 8 spring roll wraps, Eight 5-ounce salmon fillets, 1/2 cup olive oil, and more.

Yes, Salmon Lova with Soba Noodles and Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!