Baked New Zealand Salmon

with Heirloom Spinach, Morel Mushrooms & Picked Ramp Vinegar

Serves: 8

Difficulty: Medium

INGREDIENTS:

12 Ramps, rinsed clean and split in half lengthwise

3 Sprigs flat-leaf parsley

1/4 cup Extra-virgin olive oil

1 tablespoon plus 2 teaspoons Olive oil

1 tablespoon Unsalted butter

1 pound Heirloom spinach, washed and stemmed

Salt and pepper to taste

Juice of 1/2 Lemon

1/4 pound Morel mushrooms, brushed of any visible dirt

1 Bay leaf

1 medium clove of garlic

1 sprig Thyme

8 4-ounce fillets of salmon

Parchment paper

DIRECTIONS:

1. Begin by dicing the ramps and placing them in a small bowl. Pickle them using the same method as the Picked Red Onions (found in the cookbook). When ready, add the parsley, whisk in the 1/4 cup extra-virgin olive oil and set aside.

2. In a sauté pan and working with two batches, warm 1 teaspoon of the olive oil and 1 teaspoon of the butter over medium heat. Add half of the spinach and saute for approximately 2 minutes, until about halfway cooked. Season with salt and peper and half of the lemon juice. Allow to cool, and repeat with the remaining spinach.

3. Cut the stems off the morel mushroom and place in a small pot. Add just enough water to cover the mushrooms by 1/2 inch. Bring the stock to a boil, reduce heat, simmer for 15 minutes, then strain and reserve the stock; discard the stems.

4. Heat a medium sauté pan to medium heat and add 1 table spoon of the olive oil, 1 teaspoon of the butter, the bay leaf, garlic clove and thyme. Once the oil has been seasoned, add the morel caps. Sauté the mushrooms for 2 minutes, fortifying the 'shrooms with the stock, and reduce by half for another 2 minutes. Season with salt and epper, and allow to cool.

5. Preheat the oven to 450 degrees Farenheit. Cut out 8 10-inch squares of parchment paper. Fold a crease across the center of each piece of parchment and open it flat again. Looking at the crease horizontally, just 1.2 inch above center, place a small bed of spinach, then the morels, and finally the salmon. Fold the bottom half over the salmon, then fold the bottom left corner inward 1 inch from a perfect right angle. Turn the parcel counterclockwise and tightly fold the right angle over the crease. Continue creasing and turning every 2 inches to creat the seal around the salmon. The end result wil be a half moon crimped around the edges. Place the prepared salmon portions on a baking sheet, and bake in the oven for 4 minutes. Rotate the baking sheet 180 degrees, then cook for another 4 minutes. The fish should be a perfect medium-rare, and the parchment will puff up and become light brown as a sign that the fish is cooked.

6. Quickly present the fish in the bag, the allow the fish to rest for a couple os minutes in front of your guests while you explain how they will open the packages. This gives the fish just enough time to steam and comlete the cooking process. Show each guest how to open by cutting the top layer of parchment from the flat side of the half moon. Cut around the components, and peel back the parchment (minding the hot steam) to reveal the salmon. Spoon a small amount of pickled ramp vinaigrette on the fish, and enjoy.