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Ramp-Covered Salmon with Pesto and Toasted Breadcrumbs Recipe

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Ramp Covered Salmon is a flavorful and aromatic roasted salmon dish topped with a zesty ramp and lemon breadcrumb mixture, offering a delightful combination of crispy texture and fresh herbaceous notes. This recipe highlights seasonal ramps, enhanced by red pepper flakes, oregano, and pesto, resulting in a gourmet yet simple-to-prepare entrée perfect for spring dining.

Ingredients

Main Ingredients

  • 15 (4 oz) ramps, roots removed
  • 1 lemon, halved
  • 2 pounds salmon
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 3/4 cup (3 oz) breadcrumbs
  • 1/2 teaspoon Diamond Crystal kosher salt, plus more as needed
  • Freshly cracked black pepper
  • Spray cooking oil
  • 1/4 cup pesto of choice, or ramp pesto, divided

Instructions

  1. Preheat the oven: Position a rack in the center of the oven and preheat to 375°F (standard bake setting), avoiding convection to prevent ramp leaves from drying out due to fan circulation.
  2. Prepare ramps: Separate the ramp whites from the leaves. Take 4 leaves and combine them with the whites. Finely chop this mixture and set aside. Reserve the remaining 11 leaves for topping later.
  3. Prepare lemon: Halve the lemon. Cut one half into wedges for serving and set aside. From the other half, slice off the skin and pith, finely chop the peeled lemon, and remove any seeds.
  4. Portion salmon: Cut the 2 pounds of salmon into 6 fillets and set aside.
  5. Cook ramps and seasonings: Heat 3 tablespoons of olive oil in a medium sauté pan over medium heat for about a minute. Add red pepper flakes, dried oregano, chopped lemon, and chopped ramps. Cook for 4 to 5 minutes, stirring occasionally, until ramp whites become fragrant and begin to turn golden.
  6. Toast breadcrumbs: Add breadcrumbs to the pan, mixing to coat them thoroughly with oil. Season with 1/2 teaspoon kosher salt and toast for 3 to 4 minutes until breadcrumbs are dry and deeply golden. Turn off heat and set aside.
  7. Prepare baking sheet and salmon: Lightly spray a half sheet pan with cooking spray. Season salmon fillets with salt and freshly cracked black pepper, then place skin-side-down on the baking sheet.
  8. Assemble topping on salmon: Spread 2 teaspoons of pesto onto each salmon fillet. Sprinkle about 1/4 cup of the toasted breadcrumb mixture over each fillet, gently pressing so the breadcrumbs adhere. Layer the reserved ramp leaves on top of each fillet, using multiple leaves if desired, as they will shrink when roasted. Lightly spray the top with cooking oil.
  9. Roast salmon: Place the baking sheet in the oven and roast for 16 minutes, or until the internal temperature reaches 135°F. Remove and serve warm with the reserved lemon wedges.

Notes

  • Do not use convection setting to avoid drying out delicate ramp leaves.
  • Ramps have a strong garlicky-onion flavor; adjust quantities or omit red pepper flakes for a milder taste.
  • Use ramp pesto for enhanced ramp flavor or substitute with your preferred pesto variant.
  • Ensure salmon reaches 135°F internal temperature for optimal doneness; use a meat thermometer for accuracy.
  • Breadcrumbs add a crunchy texture and should be toasted until golden for best flavor.

Find it online: https://marthatasty.com/ramp-covered-salmon-with-pesto-and-toasted-breadcrumbs-recipe/