Salmon, Fiddleheads + UMAMI

 
Salmon, Fiddleheads + UMAMI

Salmon, Fiddleheads + UMAMI

This is a personal favourite; a just reward after spending hours picking fiddleheads from the riverbanks in NB!


Ingredients:

  • Salmon fillet

  • 1 lb fiddleheads spears

  • salt, pepper, olive oil

Directions:

  • Preheat oven to 400

  • Prepare a sheet pan with parchment or greased foil

  • Place salmon on sheet pan, drizzle with a little oil, salt and pepper

  • Cook salmon for about 18 minutes, until cooked through

  • Add a dash of salt to a pot of water; bring to a boil

  • Boil fiddleheads for 10 minutes, drain

  • Toss fiddleheads with salt, pepper (and butter, if desired)

  • Serve fiddleheads with salmon; drizzle with UMAMI.

    yield: 4 servings

 
Editor's PicksStephanie GaudetteComment