For the Salmon:
8 ounces Wild Salmon,
preferably King or Sockeye
4 ounces Chardonnay, something decent
1 ounce brown sugar
2 T Fresh Dill, chopped
Pinch of Salt and Pepper

For the Horseradish Compound Butter:
1 ounce Prepared Horseradish
2 ounces Unsalted Butter, softened
Pinch of Kosher Salt and Pepper
(Mix ingredients)

For the Ramps:
2 ounces of Ramps
2 T Olive Oil, Extra Virgin
Pinch of Salt and Pepper

For the Spaetzle:
3 eggs
1 cup milk
2 tablespoons chopped dill
1/4 teaspoon ground nutmeg
Salt and white pepper
2 1/2 to 3 cups all-purpose flour
1/4 cup vegetable oil
1/2 cup butter

For the Herb Oil:
1/2 bunch parsley
1/2 cup packed fresh basil
1/2 bunch fresh thyme
1/2 cup packed fresh oregano
1/2 orange, zested
1 whole dried arbol chile
1 teaspoon whole black pepper corns
2 cups canola oil
1 cup extra-virgin olive oil
 
Method for Salmon:
Marinate Salmon in mixture of wine, brown sugar, dill, salt and pepper,
Roasted on Cedar Plank in 375 degree oven for 6 minutes.

Directions for making spaetzle:
In a bowl whisk together the 3 eggs, milk, dill, nutmeg, salt and white pepper, to taste. Gradually stir in enough flour (2 1/2 to 3 cups) to make a thick batter; you may not need all 3 cups of flour. Using a spaetzle maker or a metal colander set over a pot of boiling, salted water, press spaetzle batter through the colander holes, directly into the water. When the spaetzle are cooked through, they will float to surface. Scoop up with a slotted spoon and drain well. Repeat with remaining batter. Heat a large saute pan over medium heat and add 1/4 cup of the butter. Toss the spaetzle into the pan with melted butter and saute until golden. Adjust seasonings with salt and white pepper, to taste. Remove the spaetzle from the pan and cover to keep warm until ready to serve.

Method for Herb Oil:
In a 1-quart mason jar, place all of the herbs, zest, chile and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight.

Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container.

Ramps:
Add the ramps to a hot oiled sauté pan, and salt and pepper to taste, and cook, stirring, until tender yet still firm, 3 to 4 minutes.
 

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