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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.

This recipe is excerpted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits. Read our review.


  • 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


  • 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.


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