Wild salmon is by far the best salmon you can get — it is sustainable and is more healthful than farm raised. Over-fishing, pollution, and the damming of rivers have depleted populations of wild salmon around the world, but in the Pacific Northwest locals are fiercely active in their efforts to protect the wild salmon population. A few years ago my sister surprised me with a chartered fishing trip out of Salt Spring Island, British Columbia, which was a great opportunity to learn about the native species of fish in the area, including salmon. Sadly, the salmon evaded us that day, but we did accidentally catch a bald eagle that snatched a cod we were reeling in. The bird got tangled in the line and for a minute we were really concerned we would have to remove the line from an angry bald eagle. Lucky for everyone it managed to free itself and we were all spared.
Wild Salmon with Ramp Salsa Verde
Ingredients
- 15 fresh ramp tops (or scallion tops)
- 1/4 tsp sea salt
- 1 pinch cracked black pepper
- 1 c flat-leaf parsley leaves
- 1 c mint leaves
- 1 c basil leaves
- 1 tsp capers
- 4 pc anchovies
- 1 medium garlic clove
- 1/2 c extra virgin olive oil
- 1/2 lemon
- 4 pc, 6 oz wild Pacific King salmon
- 2 Tbsp grapeseed oil
- Sea salt and black pepper, to taste
Directions
01
Preheat your gas or charcoal grill. Toss the ramp leaves in a little olive oil, sea salt, and pepper. Grill until slightly charred; cool and chop. In a food processor or blender, combine ramps, parsley, mint, basil, capers, anchovies, garlic, olive oil, juice from lemon, sea salt, and pepper. Pulse, scraping down the sides every so often to ensure the salsa verde is well combined. Taste and adjust seasoning with salt if needed.
02
Gently run your knife along the salmon skin to remove the scales and use tweezers or pliers to remove the bones. Pat the salmon dry with a paper towel, season with salt and olive oil on all sides. Place the filets skin side down on the grill. Let them cook without picking them up until the skin is crispy, charred, and will not tear when picked up (at least a minute or two). Flip and cook for 3 to 6 minutes. I prefer my salmon to be medium rare in the center, so I cook it a little less. Serve the salmon with the salsa verde spooned over the top.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
