For the Chutney

• 1 lb fresh rhubarb
• 1 cup sugar
• ½ cup red wine vinegar
• 2 cloves
• 2 star anise
• 1 tsp black peppercorns
• ½ cinnamon stick
• 3 cups water

For the Ramps

• ¼ lb fresh ramps, trimmed
• salt & pepper for seasoning
• ½ cup olive oil

For the Salmon

• 4 salmon fillets, 6-8 oz each (skin-on)
• salt & pepper for seasoning
• olive oil

1. Wash ramps thoroughly under cold running water for 5 minutes. Pull off the outer membrane, and cut, separating the bulbs from the tops. Set both aside
2. Gently wash rhubarb and peel off outer strings. Save the peelings.  Cut on the bias and set aside
3. In a small sauté pan, toast the cloves, anise, peppercorns and cinnamon stick over low heat until you can smell the spices, about 1 minute
4. In a small saucepot combine the rhubarb scraps with the sugar, water, vinegar and spices
5. Cook on low heat for about 20 minutes and strain, reserving the liquid
6. Divide the cooking liquid into two small saucepans. Add half of the cut rhubarb to half of the liquid and cook over medium heat until slightly mushy and liquid is absorbed, about 20 minutes
7. In second saucepan with the other half of the liquid, add remaining rhubarb and cook over medium heat just until tender, 6-7 minutes.  Remove the al dente rhubarb pieces and add to the reduced rhubarb compote to provide texture. Set aside and cool
8. Reserve the hot al dente rhubarb cooking liquid, and add ramp bottoms to “pickle.” Leave for at least 15 minutes. The longer they soak, the more flavor they will absorb
9. Gently rinse the salmon and pat dry. Check for bones. (Remove skin if desired)
10. Season the ramps tops and salmon with salt and pepper
11. Cook the salmon on one side until medium rare, about 5-8 minutes depending on the thickness of the salmon. Flip, and cook for only a few additional seconds. During this time, grill ramp leaves; they will only take a few seconds
12. Plate salmon with chutney, pickled ramp bulbs, and grilled ramp leaves