Ramp Pesto Salmon & Salad

Updated at: Wed, 01 May 2024 14:16:32 GMT

Step 1

Wash and cut off the leaves of the ramps. Save stems for pickling or sautéing, if desired. Set aside 2 leaves for later.

Step 2

Chop the ramps and walnuts together. Place them in a food processor.

Step 3

Add most of the cheese (leave some for garnish), plus salt and pepper.

Step 4

Process contents, slowly adding the olive oil, until they are well combined.

Step 5

Taste to make sure seasoning is good, add the lemon to taste.

Step 6

Preheat your oven to 325.

Step 7

Place foil on a baking sheet. Dry salmon fillets with a paper towel and place them skin-side down on the baking sheet.

Step 8

Use about ¾ of the ramp pesto to cover the salmon fillets, making sure to cover all sides.

Step 9

Bake in oven for about 15 minutes, until the pesto starts to brown around the edges. Meanwhile, make the salad.

Step 10

Using the remaining pesto, add olive oil, a tablespoon at a time, until it thins out and becomes more of a dressing (I ended up using about 4-5 Tbsp).

Step 11

Slice sun sugar tomatoes in half.

Step 12

Slice mozzarella balls into circles.

Step 13

Take remaining ramp leaves and chiffonade them (lay them on top of one another and cut into long, thin strips).

Step 14

Toss tomatoes, mozzarella, and ramp together with the pesto dressing, making sure to coat all ingredients.

Step 15

Remove salmon from oven and let cool a bit before serving. Put a handful of salad mix on the side of the plate and top with tomato salad.

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