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