As you can see, I am still using up some of those ramps. I literally went on a ramp cooking frenzy – trying to work the flavor of the ramps in to anything possible. You see, ramp season is only around for a short time. You need to take advantage of the Spring season for these wild leeks as much as possible.
I recently picked up some amazing salmon. I had a bit over a pound of salmon, and it being so perfect and so fresh, I knew I had to cook it just right.
I made up a mixture of garlic, lemon juice, salt, pepper, honey and chopped ramps. I rubbed the mixture on the salmon and placed it in the oven. It was that simple!
The simple seasoning, along with the fabulous chopped ramps, gave this dish a wonderful flavor. To round it all out, I served the salmon over a bed of wasabi microgreens. This was an amazing dinner.
- 1½ lb. salmon filets
- juice of one lemon
- rind of ½ lemon
- 4 ramps, trimmed and chopped
- 2 cloves garlic, chopped
- 2 tbsp. honey
- 1 tbsp olive oil
- 2 tsp. sea salt
- 2 tsp. fresh ground pepper
- 1 tsp. red pepper flakes (optional)
- Preheat the oven to 375.
- Place the salmon in a baking dish
- Sprinkle the salmon with salt and pepper
- Mix together the lemon juice, olive oil and honey
- Stir in the chopped garlic
- Pour the mixture over the salmon
- Add the red pepper flakes (if desired)
- Sprinkle the chopped ramps and lemon rind all over the top of the salmon
- Bake the salmon at 375 for about 13 minutes - check on the salmon. You don't want to overcook it.
- I served this salmon over some wasabi microgreens, but you can serve however you'd like
- Enjoy!
