We are bringing back the Sustainably Raised North Sea Salmon, but this time grilling (or broiling) and topping it with a Home-style Charred Ramp Pistou over a creamy lemon risotto. Ramps sprout domestically in swampy areas throughout the eastern U.S. in the Spring, and are currently in season for the next few weeks. They have an exciting, spicy, garlicky flavor with succulent green leaves and a tiny white bulb.
A Pistou, from Provençal in Southern France, is a cold sauce traditionally made from cloves of garlic, fresh basil, and olive oil, which is similar to the Italian Pesto without the pine nuts and Parmigiano-Reggiano. Here, we will be substituting Wild Ramps, providing a seasonal change to a traditional dish.
As for the Salmon, we have tried many
times and failed in our never ending quest to find a better tasting and more tender Salmon than this one. We have even cold
called Salmon farms in Norway, one of which sent an entire fish as a sample to
the test kitchen. While it was
delicious, it just doesn’t compare to the one we have sourced for you. Cook de Cuisine’s Chairman, who grew up in
the Pacific Northwest and can be quite particular about her salmon, also agrees
that this is one of the best she has tasted.
to Cook: 30 min.
Cook by Day: Wednesday *Let us know if not cooking on the day of delivery and certain items will be left unprepped.
Items included (serves 2)
items subject to slight variation based on the availability of fresh
ingredients; Picture is not necessarily representative of final dish
Contains (including add-ons): Egg
(salad), Fish. We store, portion, and
package various meal kits containing all eight (8) major allergens (milk,
wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee
that cross-contamination will not occur between kits.