(adapted from The Forage Press). This dish is easy enough for a weekday meal, yet elegant enough to serve for a dinner party with friends. If you can't find ramps, use green leeks.

Serves 4

1 1/2 lb. fresh salmon
Juice of 1 orange or a few Tbls of bottled orange juice
2 Tbls. of good olive oil
4 Tbls. butter
1/2 to 3/4 lb. of sliced wild mushrooms (you can use morels, black trumpets or a pre-packaged mix that is less expensive)
1 c. ramps or green leeks, leaves sliced thin
1 clove garlic, sliced thin
1/2 c. white wine
1/2 c. chicken broth or vegetable broth
1/4 c. heavy cream
Salt and freshly-ground black pepper

Heat oven to 375 degrees.

Place salmon on a plate and cover with orange juice, salt and pepper. Set aside.

In a saute pan, add butter and wild mushrooms. Cook for several minutes until dark brown and juices have released. Add garlic and ramps. Saute for another 2-3 minutes. Add stock and wine and reduce about half the liquid.

While the sauce in reducing, place salmon in oven and cook for about 17-20 minutes.

Once mushrooms have reduced, add cream, season with salt and freshly-ground pepper and remove from heat until salmon is ready.

Spoon mushrooms onto plate, place a piece of salmon on top and garnish with a few chopped chives and a little orange zest.

Suggested side dishes: oven-roasted asparagus and red potatoes.

Note: If using dried mushrooms, reconstitute by simmering them in a sauce pan with wine and water for about 5 minutes. Let stand until cool. Strain and cut into small pieces.