Yes, I still have some ramps left to use. Yes, I know that I might be slightly insane for buying so many. But when something amazing happens only once a year, you take advantage of it to the fullest extent possible. So for my last trick, I decided to make a delicious ramp pesto to top a beautiful piece of wild salmon, but I honestly think this pesto would be delicious on a steak or some fresh pasta. However, as with the previous ramp recipe, a little goes a long way.
Salmon with Ramp Pesto
Adapted from Honest Food blog
3 garlic cloves, roughly chopped
¼ cup pine nuts, toasted
5 tablespoons freshly grated Parmesan cheese
2 dozen ramps
1 bunch flat-leaf parsley
½ to 1 teaspoon sea salt (depending on saltiness of cheese)
⅓ to ½ cup olive oil
1 pound wild salmon
Sea salt and freshly ground black pepper
2 tablespoons unsalted butter
Add the garlic cloves and pine nuts to a food processor. Pulse until pine nuts are broken up and garlic is incorporated. Add the cheese, ramps, parsley, and salt. Pulse until herb leaves are broken down. Add the olive oil and pulse until the mixture is well combined (but not a smooth paste!) and the oil is completely incorporated. Add additional oil until the pesto is the appropriate texture (less oil for a spread, more for a sauce). If storing, add a layer of olive oil once in the storage container to reduce oxidation.
For the salmon, heat the oven to 425°F. Spray the bottom of the roasting pan with cooking spray and gently lay the salmon in the pan, skin side down. Season with salt and pepper and dot with butter. Cook for 8 to 12 minutes, depending on the fillet's thickness. Salmon will be flaky when done. Serve topped with fresh pesto.
Makes 4 servings
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