Salmon with Creamed Sorrel and Ramps

A delicious dish for spring that uses lemony sorrel and savory ramps to compliment fresh wild salmon. You can easily double or triple this recipe to serve more people.

Servings: 2

Ingredients

2 4-6 oz wild salmon fillets
1 TBSP butter or margarine*
1 1/2 cups ramps white parts separated from leaves and thinly sliced, greens coarsely chopped**
11/2 cups sorrel leaves
1 cup cream or half and half
salt perferably fennel salt and pepper
drizzle of truffle oil optional

Instructions

Preheat oven to 425 degrees.
Season salmon liberally with fennel salt and pepper.
Place salmon skin side down on a foil-lined baking sheet. Do not grease the foil.
Cook salmon on the center rack for 8-12 minutes until fish flakes easily apart, but is still rare in the center.
While the salmon is cooking, heat butter in a large sautee pan on medium heat.
Add the white parts of the ramps and sautee for 2-3 minutes until softened.
Season with salt and pepper and sorrel and the green parts of the ramps and sautee for another minute.
Add cream or half and half and reduce heat to low.
When salmon is cooked, remove from oven and use a spatula to separate the flesh of the salmon from the skin.
To serve, place 1/2 cup of cream sauce on plate and top with salmon fillet and drizzle with truffle oil.

Notes

*I prefer Earth Balance vegan margarine.
**If you can't get your hands on ramps, you could subsitute a shallot (finely minced) and 1 1/2 cups of spinach or arugula or a small leek, halved and thinly sliced.