Wild Alaskan King Salmon with Asparagus, Ramps and Spicy Rhubarb Broth
In a small sauce pan, bring the rhubarb juice to a gentle simmer. Skim any foam and impurities that come to the surface. Reduce by half. Pass the juice through a fine sieve and put aside.
In large pot which will hold the asparagus comfortably bring a gallon of water with 2 tablespoons of kosher salt to a boil.
Plunge the asparagus in the water and blanch for about two minutes. Quickly chill the asparagus by either plunging them into an ice bath or by running them under cold water. Cut the asparagus in half lengthwise, and cut them into 2 inch pieces. Put aside.
Separate the bulbs of the ramps from the leaves and cut them in half. Cut the leaves in large pieces. Keep the leaves separate from the bulbs. Put them aside.
Place a sauce pan on the stove over medium heat. Add the honey and allow it to come to a boil, about two minutes.
Add the rhubarb juice to the honey along with the chili pepper and two tablespoons of the olive oil. Bring to a simmer, adjust seasoning and blend with a hand held blender. Set aside in a warm place.
Over high flame, heat a large sauté pan which will hold the salmon filets comfortable without their touching each other.
Add about 4 tablespoons of the grape-seed oil in the pan. Season the salmon filets with sea salt and sauté them in the hot oil. Once ready to flip the filets lower the heat. Flip the filets and finish cooking to your desired temperature.
While the salmon is cooking, in another sauté pan heat 4 tablespoons of the olive oil. Add the ramp bulbs and a dash of salt and sauté for about a minute, then add the asparagus and the leaves of the ramp and heat through. Check for seasoning and adjust if necessary.
Place a mound of the asparagus and ramp mixture in the center of a bowl, place the filet of salmon on top of the mound and pour about three tablespoons of the sauce on the fish and serve.