Several people have suggested I make some videos so my blog is unique when compared with all the other blogs out there. I thought it was time I give it a try. This is the first of hopefully many videos I share with you as I learn my way through Adobe Premiere Elements.
This video is about ramps, one of my favorite ingredients, perhaps because they’re very unique. They are only grown in the wild, and are therefore only available for a few weeks each spring. Though there are a plethora of things that can be done with them, my favorite thing to do is roast them. They turn out so delicious with tender bulbs, and some leaves soft and tender, while others slightly crispy. Baby portabella mushrooms are the perfect roasting accompaniment.
As for protein, I love serving them with one of my other favorite and pretty unique ingredients: fresh, wild, Alaskan, ivory King salmon. It is white, as its name suggests, but still salmon, just like all the red and orange varieties available. It has a similar texture to that of its traditionally colored counterparts, but a mild, rich, buttery flavor that sets it apart. When cooked properly, the skin also gets really crispy and becomes my favorite part. It is also an incredibly sustainable and healthy ingredient, full of omega-3s among other things.
I do not put anything on the fish. With a really amazing product such as this, I like to let the unbelievably delicious flavor sing without a bunch of competition. Pepper is nice on the vegetables, and salt could be added, I just like to keep the meal as healthy as possible. I really don’t think salt is needed.
The next time you’re looking for an insanely delicious, yet seriously easy and definitely healthy dinner, try these recipes. They’ll become your favorites too. This would also be another great thing to make for Mother’s Day. Moms can’t survive on dessert alone! Here’s the link to the video. Please take a look!
- 1 bunch ramps, cleaned thoroughly
- 12 baby portabella mushrooms, cleaned thoroughly, stems removed
- 2 tablespoons extra virgin olive oil, or more
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon salt (optional, I don’t like adding salt)
- 1 pound wild Alaskan ivory King salmon, pin bones removed
- Preheat oven to 400 degrees F. Line one baking sheet with foil. Rinse fish and dry it completely. Place fish skin side down on foil lined baking sheet. Roast for about 30 minutes for medium well to well doneness.
- On another baking sheet, place cleaned ramps and cleaned mushrooms, open side down. Sprinkle with pepper, and salt, if using, and drizzle liberally with olive oil. Mix with fingers. Roast for 15 minutes.
- Cut fish in half and serve immediately with vegetables. If skin is not crispy enough, remove fish and place skin back in oven for up to 5 minutes until crispy. Enjoy.