Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Salmon with Ramps and Peas

Rinne Allen

Servings: 4

In the spring, wild Pacific salmon season opens up, and ramps and peas are waiting for their friend. They meet in this American classic that feels just right.

Ingredients

  • 2 Tbs. canola oil
  • 4 salmon fillets (6 oz. each), skin off
  • Sea salt
  • 2 Tbs. unsalted butter
  • 1/2 lb. ramps, cut into 2-inch lengths
  • 2 cups fresh English peas, blanched in boiling water for 1 minute
  • 1/4 cup chicken stock
  • Juice of 1 lemon

Preparation

  • In a sauté pan that is large enough to hold all the salmon fillets with space around each piece, heat the canola oil over high heat. Pat the fillets dry with a paper towel and season with sea salt on both sides. When the oil comes up to a slight smoke, add the fillets and sear them for 4 minutes. The bottom of the fillets should develop a good brown color. Add 1 Tbs. of the butter, flip the fillets over, and cook for 1 minute. Transfer the fish to a plate lined with paper towels.
  • Remove any excess oil from the pan and return it to medium heat. Add the remaining 1 Tbs. butter, and when it begins to bubble and froth, add the ramps and season with sea salt to taste. Cook the ramps for 2 minutes, stirring as they start to wilt. Add the blanched English peas and the chicken stock. Add the lemon juice and adjust the seasoning with more salt if needed.
  • Place a salmon fillet on each plate, and spoon the ramp and pea mixture over the top.

Reviews

Rate or Review

Reviews

We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks