Recipe - Salmon Loaf (Microwave)

3 qt Warm water
8 Spring roll wraps
Eight 5ounce salmon fillets
One half cup Olive oil
2 teaspoon Salt
1/8 teaspoon White pepper
One fourth cup Clarified butter
1 cup Sob noodles and cucumber
salad
2 cup Spicy orange beurre blanc

SOB NOODLES AND CUCUMBER SAL
1 pound Sob noodles
2 lg Cucumbers; peeled, halved,
; seeded, cut or sliced up
; 1/16inch, salted
; and squeezed
1 cup Japanese Vinaigrette
1 tablespoon Dashi
1 tablespoon Sesame seeds

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.

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Recipe by: CHEF DU JOUR SHOW #DJ9419 INGRID CROCE

Converted by MM_Buster v2.0l.