I found myself on my own for dinner the other night, so I decided it was time for salmon since I’m the only one in the house that likes it. I also knew I wanted to incorporate Ramps, so I went about merging the two ideas, and this is the result! We cooked the salmon in a hot nonstick pan, which gave it a really nice crispiness on the top and bottom, and we pureed our ramps with a little water and lemon juice to serve under it. The earthy/garlickiness of the ramps along with the zestiness of the lemon juice served as a perfect complement to the salmon.
We served our fish and puree atop a bed of grits alongside a few spears of Roasted Asparagus.
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Time: 30 Minutes
Ingredients:
- Salmon
- Ramps
- Lemon Juice
Method:
- Slice your ramps, and sauté them in a little butter.
- Heat a pan with a little olive oil, and as it heats, pat your salmon dry.
- Place your salmon in the hot pan, and sear for around 4-5 minutes per side until it crisps and becomes golden brown.
- As your salmon cooks, transfer your ramps to your blender. Add a little water and lemon juice, and puree. Add more water as necessary.
- When your salmon is fully cooked (145 degrees F min internal cooked temperature), arrange your ramp puree on your plate, and then place your salmon atop.
- Devour, and enjoy!
