Grocery Coupons

Grocery Coupons

Members can print free savings coupons

Brain Health Center

Brain Health Center

Learn how to live smart and stay sharp

Amazon Kindle

Amazon Kindle

Members save on e-
readers and tablets

Caring for loved ones?

Caring for loved ones?

Find the resources you need

Contests and

You Could Choose Your Dream Vacation!

Hawaii, the Grand Canyon or an Alaskan Cruise! No purchase necessary. Ends May 31. See official rules.

Most Popular


Roasted Salmon with Wild Mushroom Pan Sauce Recipe

Course: Main Course
Total Time: Under 1 Hour
Skill Level: Easy
Cost: Splurge
  • Print
  • Bookmark
  • Recommend
 Roasted Salmon with Wild Mushroom Pan Sauce

Photo by: Joseph De Leo

Traditional roasted salmon gets a jolt from fresh spring ramps, a healthy dose of mushrooms, and a range of herbal notes. Serve it to your best friends or your boss and his wife without a worry in the world. Keep an eye on the cooking times. Ramps are available only in the spring, but you can substitute thinly sliced leeks sliced into 3-inch lengths.

Yield: Serves 8

  • 1 whole side (about 3½ pounds) of salmon, skin removed and trimmed (see Note)
  • 2 tablespoons olive oil
  • 2 tablespoons mixed chopped herbs, such as tarragon, rosemary, and chervil
  • 1 tablespoon kosher or sea salt or  Seasoning Salt
  • ½ teaspoon freshly ground black pepper
  • 1 pound ramps, washed and trimmed (see Notes)
  • 1 pound cremini, porcini, or other firm mushrooms, or a mix of more than 1 kind, cleaned and sliced ¼ inch thick
  • 6 cups (tightly packed) washed and trimmed chard, spinach, escarole, or a mix of some of the above
  • 1 large ripe tomato, cored, seeded, and diced
  • ½ cup dry white wine
  • 1 package (3.5 ounces) enoki mushrooms, trimmed


1. Place the rack in the center of the oven and preheat the oven to 450°F.

2. Place the salmon in a lightly oiled flameproof roasting pan that is large enough for the fish to be flat. Rub the top side of the salmon with the remaining oil, herbs, salt, and pepper. Roast the salmon for 8 minutes.

3. Place the ramps on both sides of the salmon and turn them to coat lightly with oil. Continue roasting until the thickest part of the salmon is springy to the touch, about 8 minutes more. (The thinner tail end will be flaky and fully cooked, the thicker end will be cooked to medium.)

4. Using 2 large spatulas, transfer the salmon and ramps to a serving platter, placing the ramps on top of the salmon. Cover with aluminum foil.

5. Pour off all but 2 tablespoons of the pan drippings. Add the mushrooms to the pan. Return to the oven for 5 minutes, stirring once or twice. Remove and place on the stove top. Add the greens, tomato, and wine and cook over medium heat. Stir until the greens are wilted, about 3 minutes. Remove from the heat and stir in the enoki. Surround the salmon with the mushroom mix.

6. To serve, arrange some of the greens on each plate and top them with the salmon and ramps.


 Have your fish seller trim the membrane and any bones from along the belly. The pin bones (thin bones which run perpendicular from the skin through the thickest part of the fillet) can be removed with a tweezers or needlenose pliers. After skinning and trimming, the fillet should be about 1½ inches at its thickest point. If more or less than this, adjust the cooking in step 2 accordingly.

Ramps, or wild leeks, are a long-awaited spring pleasure. They shoot up along river banks and in swampy areas in may. The leaves look like lily of the valley, but the slender white stems and full green leaves are packed with a garlicky aroma, which tones down a bit during cooking. You can sometimes find them in farmer’s markets; if not, substitute leeks in recipes calling for ramps. We cook ramps on the grill or let them mingle with roasting juices.

Ramps are by nature muddy, so if you find some, stand them up in a container that drains—like a milk crate—and hose them off. Trim off the roots, loose white layers, and leaves and use the bulbs and stems whole or sliced

© 2000 Amy Farges

Editor's Note

Nutritional information does not include Seasoning Salt. For nutritional information on Seasoning Salt, please follow link above.


Nutrients per serving (% daily value)

512kcal (26%)
86mg (9%)
20mg (33%)
97mcg RAE (3%)
108mg (36%)
141mg (6%)
7g (33%)
30g (46%)
3mg (15%)

Discounts & Benefits

From companies that meet the high standards of service and quality set by AARP.

denny's restaurant member discount membership

Members save 15% all day, every day when dining at participating Denny’s restaurants.

Member Benefit Discount Dunkin Donuts Cream

Members get a FREE Donut with purchase of a L or XL beverage at Dunkin' Donuts.

Outback membership benefit aarp festive steak dinner

Members save 15% on lunch and dinner every day at Outback Steakhouse.

Member Benefits

Join or renew today! Members receive exclusive member benefits & affect social change.