Ramps, other wise know as wild leeks or wild onions are the true sign that spring is here and we can now speak of winter in past tense! Each spring I wait for my produce guy to give me a call, letting me know that they here! Their onion appeal and garlic like taste amplify any recipe! \m/ Richard
Below is a recipe that was past on to me from another chef. I tried it and LOVED IT!
Seared Salmon w/ Pasta & Ramp Pesto
Ingredients
- 2 tablespoons plus 1/2 cup olive oil, divided
- 2/3 cup thinly sliced trimmed ramp bulbs and slender stems plus 3 cups thinly sliced green tops
- 1 cup freshly grated Parmesan
- 1/3 cup almonds
- 2 tablespoons chopped fresh tarragon
- 12 ounces fettuccini
- 6 salmon steaks
Preparation
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add 2/3 cup ramp bulbs and stems to skillet and sauté just until soft but not browned, reducing heat if necessary to prevent browning, about 5 minutes. Transfer sautéed ramps to processor. Add green tops, cheese, almonds, and tarragon to processor; process until finely chopped. With machine running, gradually add 1/2 cup oil and puree until almost smooth. Transfer pesto to bowl. Season to taste with salt and pepper.
- Cook pasta in large pot el dente
- Heat remaining 1 tablespoon oil in same large skillet over medium-high heat. Sprinkle salmon with salt and pepper. Add salmon to skillet and cook just until opaque in center, about 4 minutes per side.
- Drain pasta, reserving 3/4 cup pasta cooking liquid. Return pasta to pot; add all but 1/4 cup pesto and toss to coat, adding enough pasta cooking liquid by tablespoonfuls to moisten. Season with salt and pepper. Divide pasta among plates. Top with salmon. Spread remaining 1/4 cup pesto over fish and serve.
