Broiled Salmon with Ramps

First up, I seasoned a piece of wild-caught Sockeye salmon with salt and pepper. Due to environmental and health concerns, try to stick to wild Pacific salmon if at all possible:

I then selected a healthy adult ramp:

I diced the white bulb area and rubbed it into the flesh. I also used the greens to form a "flavor-seal" of sorts around the edges of the fish:

They were broiled until reaching an internal temp of 145 F (12 mins or so):

And plated with the dried leaves still attached:


The salmon proved to be a prime example of how ramps, when used in moderation, can provide a subtle, rather than overpowering, flavor. The flesh had a garlicy/chivey taste that would be hard to replicate without a ramp. Neither too fishy nor too pungent, this is probably one of my personal culinary bests.

I give it 4.5 out of 5 mesmerized idiot tourists gawking at the fish-tossers at Pike Place Market.