You can’t really go wrong with salmon, but you can go very, very right. This delicious fish dish from our Seafood Merchant, Michael Kanter, will impress all the seafood lovers in your life.
Find all the ingredients to our Perfect Pairings’ recipes here.
What to Do:
Slice ends off morels and place in a bowl of cold water, stir gently and let water settle; remove morels from the water. Repeat with clean water until no noticeable sand remains in bottom of water after repeated cleansing. Drain and place on paper towel to dry.
Cut root end off ramps, peel any old skin from bulb, rinse and dry. If bulb is large, slice in half lengthwise half way up bulb, leaving two parts attached.
Cut end off fiddleheads and rinse gently in a bowl of water. Blanch ferns until just tender in well salted water. Remove and shock in ice water.
Pat the salmon dry. Season with salt and pepper on both sides. In a skillet large enough to hold the fish comfortably, heat the oil over medium-high heat until it shimmers. Add the fish, skin side down. Cook without moving the fillets until they can easily be turned and the skin is lightly browned, about 3 minutes. Place pan in 400° oven for approximately 3 minutes. Remove pan from oven and carefully turn fish trying to avoid tearing skin. Place back in oven for another 3 minutes and remove. Place on paper towel while preparing plate.
While cooking fillets, heat a pan to medium heat and add two tablespoons of olive oil. Place morels and ramps in pan. Season with salt and pepper. Be careful as ramps may pop. After a minute gently toss the vegetables, add fiddleheads and 2 tablespoons of water. Turn heat to low add a knob of butter and stir, creating a pan sauce.
Place your fillet on a plate and spoon your vegetables around your fish.