Seared Salmon with Porcini and Sautéed Ramps
SERVES: 4
PREP TIME: 10 minutes
TOTAL TIME: 15 minutes
COURSE: Main
Ramps are in season for only a short period of time in the spring. When they are, we like to incorporate them into as many dishes as possible. The onion quality of the ramps, nutty flavor of porcini and richness of the cream marry perfectly with our buttery salmon.
Ingredients
- ½ cup crème fraiche
- 2 Tbsp heavy whipping cream
- 1 tsp lemon zest
- 2 Tbsp minced chives, divided
- 4 Tbsp olive oil, divided
- ¼ lb. ramps, cleaned (leaves separated from stem, discarding tough string roots)
- ½ lb. porcini mushrooms, sliced
- 2 Tbsp butter
- 2 lb. Salmon fillets
- 1 Citarella baguette, for serving
- Salt and pepper, to taste
Instructions
- In a small bowl, mix together crème fraiche, heavy cream, 1 tablespoon minced chives, and lemon zest, season with salt and pepper, and set aside.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil, and once shimmering add ramp stems and cook for 1-2 minutes until just beginning to turn golden brown. Add porcini mushrooms and cook for 2-3 minutes, then add ramp leaves, and season with salt and pepper; cook for an additional 1-2 minutes until ramp greens have wilted.
- Meanwhile, in another large skillet over medium-high heat, add remaining olive oil. Season salmon with salt and pepper and sear for 2-3 minutes per side until desired temperature.
- Place salmon, mushrooms, and ramps on serving platter. Drizzle crème fraiche sauce over salmon, and garnish the dish with remaining chives.
- Serve with a crusty Citarella baguette, and enjoy!
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