Salmon with Ramps and Peas

Photography By Rinne Allen | April 06, 2015


  1. In a sauté pan that is large enough to hold all the salmon fillets with space around each piece, heat the canola oil over high heat. Pat the fillets dry with a paper towel and season with sea salt on both sides. When the oil comes up to a slight smoke, add the fillets and sear them for 4 minutes. The bottom of the fillets should develop a good brown color. Add 1 tablespoon of the butter, flip the fillets over, and cook for 1 minute. Transfer the fish to a plate lined with paper towels.
  2. Remove any excess oil from the pan and return it to medium heat. Add the remaining 1 tablespoon butter, and when it begins to bubble and froth, add the ramps and season with sea salt to taste. Cook the ramps for 2 minutes, stirring as they start to wilt. Add the blanched English peas and the chicken stock. Add the lemon juice and adjust the seasoning with more salt if needed.
  3. Place a salmon fillet on each plate, and spoon the ramp and pea mixture over the top.

About this recipe

Recipe excerpted from The Broad Fork: Recipes for the Wide World of Vegetables and Fruits (Clarkson Potter). Copyright 2015.


  • 2 tablespoons canola oil
  • 4 salmon fillets (6 ounces each), skin off
  • Sea salt
  • 2 tablespoons unsalted butter
  • 1/2 pound ramps, cut into 2-inch lengths
  • 2 cups fresh English peas, blanched in boiling water for 1 minute
  • 1/4 cup chicken stock
  • Juice of 1 lemon
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