Roasted Wild Ramps and Asparagus with Salmon and Wasabi Edamame RicePosted: May 1, 2012
I suppose this could be 3 separate posts, but I am too lazy for that, and made it all together, so 1 post it is. Besides, these all go together well.
Ramps are in their brief season, so I grabbed some and decided to roast them. I still have another half bunch that I will possibly make a pesto with.
This is all an impossibly simple dinner to make and it could be grilled if you have the weather for it. I`m roasting mine. Salmon, just foil-wrapped and roasted. Asparagus, just peel the ends and roast it. The rice, just add some lime, wasabi, and edamame. That`s it.
Ramps are so the best thing ever so get some and try this.
Plating fail – I broke the salmon transferring to the plate. Doh!
What I used:
1 lb Asparagus
1/2 bunch Wild Ramps
Salt, Pepper, Olive Oil
8oz Salmon Fillet – this is for 2 people. You could have your fishmonger cut the fillets for you, I just do 1 and cut after.
Pepper, Wasabi or Dijon Mustard
1 Cup dry Basmati Rice + water per cooking instructions, mine used 1 3/4 cup water
6oz Frozen Shelled Edamame
1 Tablespoon Wasabi
Juice and Zest of 1 lime
Sea Salt, Pepper
What I Did:
Prep the asparagus and ramps. Trim the ends off the asparagus and peel the lower stalk. Cut the root ends off the ramps. Toss on a baking sheet with a drizzle of olive oil, sea salt and pepper.
Stick in a 350 degree oven for 20 minutes.
Prep the salmon. Sprinkle with pepper and spread the dijon or wasabi over the top. I used dijon since I only had enough wasabi in the house for the rice.
Wrap up tightly into a packet with foil.
Timer is up, stir the asparagus and ramps and stick back in. Put the salmon in and set a timer for 25 minutes. Cooking the salmon in the foil packet will steam it and it is pretty fool-proof – it is hard to overcook as the fish will stay moist wrapped up.
Stat the rice. Bring the water to a boil and add the rice, a pinch of salt, the pepper, and the lime juice. Cook per the instructions. Mine is a 15 minute cook. When the timer is up add the edamame and wasabi. Stir and recover for 5-10 minutes – about the same time to finish the fish and veg.
Timer is up – the leaves of the ramps will be crisp – don`t worry! The crispy leaves are super delicious. Open the foil packet and cut the fish into 2 portions, careful to keep the juice in the foil. I de-skinned my fish at this point. I also was not careful when cutting the fish and failed at keeping it in single fillets.
Plate the rice and veg. Put the fish on the rice and drizzle the juice from the salmon over the top.
Plate It – (though I guess I just told you how to).
- Herbed Salmon with Asparagus and Brown Rice (wineandplum.com)
- Crustless asparagus and ramp quiche (saffronandhoney.com)
- April recipes: Spinach and edamame salad (newlywifesupperclub.wordpress.com)