Seared Salmon Ramen

Master chef Marcus Samuelsson has turned an ordinary bowl of ramen noodles into a fat-melting meal thanks to a combination of lean protein and spices that will rev your metabolism. Bonus: Ramen is a money-saving food option. Be sure to discard the seasoning packet to avoid excess sodium. You won't miss it thanks to a broth full of low-calorie flavor boosters.

Posted on | Comments ()

Makes 2 servings


  • 8 oz (two 4 oz pieces) salmon
  • 1 package ramen noodles
  • 1 quart water
  • 1 clove garlic, sliced
  • 1 red onion, finely chopped
  • 2 scallions, finely chopped
  • 1/2 tbsp curry powder
  • 1/2 tsp miso
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 4 basil leaves
  • 4 cherry tomatoes cut into quarters
  • 2 pieces of asparagus, chopped
  • juice of 1 lime
  • salt
  • pepper


Season the salmon with curry powder or masala. Give it a generous coating. Heat olive oil in sauté pan, sauté salmon. Add red onion, scallion and garlic to the pan. Sear salmon for 4 minutes (about 2 minutes each side).

Bring water to a boil. Add asparagus, cherry tomatoes, fish sauce, soy sauce, miso, lime juice and basil. Add ramen noodles and let the mixture simmer for 3 minutes. Take two deep bowls and lift salmon out of the sauté pan to put a piece in each. Pour liquid mixture into the sauté pan and let it simmer for 2 minutes, then pour over salmon and serve.