Seafood » Grilled Salmon w/ Pickled Ramps
Isadora "Izzy" Sarto, Executive Chef at Boston's Tremont 647, prepares a fresh dish representative of Spring. Izzy creates a rhubarb chutney and reserves some of the cooking liquid to pickle ramps ("wild leeks"). Native to North America, ramps are members of the Allium family (garlic, onions, leeks, etc.), and yield an intense garlicky-oniony flavor. The rhubarb chutney and pickled ramps are served atop grilled, skin-on salmon, providing a well-balanced and attractive dish that takes advantage of the season's bounties.
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