More of Annie’s wild edible plant recipes:
Take the Family Foraging for Wild Edible Plants
Yields 4 servings.
Salmon fillets for four people
Juice of orange half
1/3 cup fresh ramps, sliced across in 3/4-inch strips
1/2 clove of finely chopped garlic
3/4 pound fresh wild morel mushrooms
1/2 cup vegetable broth
1/2 cup white wine
1/4 cup heavy cream
1/4 cup butter
Cover salmon with orange juice. Sprinkle with salt and set aside.
Chop mushrooms to bite size.
In large skillet, melt butter. Add garlic for a few seconds then mushrooms. When mushrooms are cooked, stir in ramps until wilted and dark green. Add stock and wine; reduce by half.
Butter and broil fish while reducing sauce.
When mushroom sauce is reduced, add cream and season with salt and freshly ground black pepper.
Spoon mushroom sauce onto plates and place fish on top.
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