Cold Teff Noodle with Rare Seared Salmon
Eric Ripert invites Marcus Samuelsson, owner and chef of the Red Rooster in Harlem and former head chef of Aquavit, to cook up some Ethiopian, Swedish, and Asian fusion. Samuelsson shares his experiences cooking for President and First Lady Obama. Marcus also discusses the problem of racism in the cooking industry and what he is doing to make it better.
Bring a large pot of water to a boil, add ramen noodles and cook for 45 seconds. Drain, transfer to large bowl and set aside.
In a medium bowl, whisk together 1/2 tablespoon dill, mirin, soy sauce, 1/2 teaspoon wasabi, 1 teaspoon white miso, 2 tablespoons olive oil and 1/4 teaspoon berbere (or paprika).
Add the spice mixture, ripped arugula, cucumber, daikon, apple and mint to bowl with noodles. Toss to combine and set aside.
In a bowl, whisk together 1/2 teaspoon wasabi, 2 teaspoons miso, 2 tablespoons olive oil and 1/4 teaspoon berbere (or paprika). Brush salmon filets with mixture.
In a pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Add chopped dill and salmon, and sear for two minutes on one side. Remove from pan and transfer to serving bowl.
Ingredients1 package teff ramen noodles
(or any variation of fresh
1 tablespoon chopped dill
2 teaspoons mirin
1 tablespoon soy sauce
1 teaspoon wasabi paste
3 teaspoons blonde miso
5 tablespoons olive oil
1/2 teaspoon berbere (or
6 arugula leaves, ripped
2 inches cucumber, thinly
2 inches of daikon, thinly sliced
1/2 apple, peeled and finely
4 mint leaves, ripped
2 (4-ounce) West Coast salmon
1 tablespoon butter