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Cold Teff Noodle with Rare Seared Salmon

Serves 2

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. Print Recipe

1 package teff ramen noodles
   (or any variation of fresh
   ramen noodles)
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
   paprika)
6 arugula leaves, ripped
2 inches cucumber, thinly
   sliced
2 inches of daikon, thinly sliced
1/2 apple, peeled and finely
   diced
4 mint leaves, ripped
2 (4-ounce) West Coast salmon
   filets
1 tablespoon butter
Cold Teff Noodle with Rare Seared Salmon

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.