Spring Treasures

At this time of year in Ontario the sun still streams through the trees, and the forest floor is teaming with Trilliums and wild leeks (ramps).  On Wednesday we enjoyed a foraging adventure with our dogs near the Grand River, and gathered some treasures to flavour a very urban dinner party in the lofts. 

To make Mom’s dinner party very simple, we did almost all the preparation in advance, and served room temperature salads.  Cedar plank salmon is always a no-fuss dish that requires very little attention, although we were glad to have Hartman supervising.  Ted grilled the steaks to perfection as always. 

Spring Vegetables with Grilled Ramp Pesto Vinaigrette

For the pesto vinaigrette:

1 small bunch ramps (wild leeks)

1 cup packed fresh basil leaves

½ cup packed Italian parsley

2 tablespoons toasted almond oil

2 tablespoons olive oil

1 tablespoon white balsamic vinegar

1 tablespoon fresh orange juice

1 teaspoon orange zest

Kosher salt and freshly ground black pepper, to taste

For the vegetables:

1 large bunch asparagus, trimmed

3 cups fiddleheads, washed well and trimmed

1 large red pepper, charred, peeled and cut into large dice

For the garnish:

1 tablespoon toasted sesame seeds

Preheat barbecue on MEDIUM.  Roast the red pepper while the barbecue is heating, until it is charred all over.  Then reduce the temperature to LOW. 

Wash the ramps well, peeling off the outer membrane.  Drain and dry them, then brush very lightly with olive oil.

Lay the wild leeks on the grill, and cook, turning occasionally, until very tender, about 10 minutes. Trim off the roots and leaves, and place the cooked white parts into a blender.  Add the basil and parsley, and turn on the blender adding the oils in a slow stream.  Stop the motor to add the balsamic vinegar, orange juice, orange zest, salt and pepper, then blend once more to incorporate. 

Blanch the asparagus and fiddleheads separately, plunging them into ice water when cooked.  Drain well and pat dry with towels.  Cut the asparagus into bite size pieces.  Can be prepared up to one day in advance to this stage. 

Twenty minutes before serving, toss the asparagus, fiddleheads and peeled, diced peppers with the pesto vinaigrette and sprinkle with toasted sesame seeds.  

Miso Glazed Cedar Plank Salmon

8 portions thick salmon filets

 

For the glaze:

½ cup white miso

¼ cup white wine

2 tablespoons mirin

2 tablespoons sherry

1 tablespoon soy sauce
1 teaspoon grated fresh ginger

1 teaspoon freshly ground black pepper

In a flat glass dish, mix together all the ingredients for the glaze.  Lay the fish overtop, skin side up and brush the sides with the miso mixture as well.  Marinate for 30 minutes.  Meanwhile, soak 2 cedar planks in water. 

Preheat the barbecue on MEDIUM for 10 minutes.  Reduce heat to MEDIUM LOW.  Lay the cedar planks on the grill, and arrange the fish on top, skin side down.  Close the lid and cook for 25 minutes.  To serve, slip the spatula between the salmon and the skin (the skin will stick to the plank) and transfer to heated plates.