2 tablespoons butter
big handful fresh ramp leaves, washed, chopped (use more than you think you’ll need because they cook down a lot)
2 salmon filets
salt and pepper
- Heat the butter in a heavy skillet over medium heat. Add the ramps and a sprinkle of salt. Saute a few minutes until wilted. Spoon out into a small bowl, leaving melted butter in the pan. (Add more butter to the pan if it seems dry.)
- Sprinkle salt and pepper on the salmon and cook in the skillet a few minutes, depending on how thick the filets are. Flip and cook the other sides a few minutes or until salmon is cooked through. Serve with cooked ramps mounded on top.