Broiled Salmon Recipe With Ramps and Morel Mushroom Sauce

This Broiled Salmon Recipe includes freshly gathered ramps and morel mushrooms to cover the salmon fillet.

| March/April 2014

More of Annie’s wild edible plant recipes:
Take the Family Foraging for Wild Edible Plants

Salmon With Ramps and Morel Wine Sauce

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.

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