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Makes 4 to 6 first-course servings, or 2 to 3 main-course servings

 ½ pound fiddlehead ferns, stems trimmed 

3 Tbsp unsalted butter

Salt and freshly ground pepper to taste

1 pound salmon fillet, skin and pin bones removed

1/3 cup dry white wine

2 Tbsp­ lemon juice + lemon slices for garnish

To remove the bitter tannin flavor from the fiddleheads, first blanch them. Drop them in a pot of boiling water. Return the water to a boil, drain the ferns, and immediately put them in a bath of cold water; drain again. Check over the ferns to remove as much of the brown paper tissue as you can without disturbing the curls. This can be done ahead of time.

Shortly before serving, bring a fresh clean pot of water to a boil. Drop in the fiddleheads, return to a boil, then simmer until tender, about 4 minutes. Drain thoroughly and toss them with 1 tablespoon butter and salt and pepper. Set aside and keep hot. 

Over low heat, melt 1 tablespoon butter in a large skillet.

Gently sauté the salmon, bone side down, for about 3 minutes without letting it color. Very carefully turn with a spatula (or two) and sauté the other side for another 2 minutes.

Add the white wine and lemon juice to the pan and cook until the salmon is barely done, about 2 minutes more (it will continue to cook in the residual heat). Season with salt and pepper.   

Cut the salmon into neat serving pieces, put them on hot plates, and surround with the fiddleheads. Reduce the liquid left in the pan, swirl in the remaining tablespoon of butter, and spoon this sauce over the fish. Garnish with lemon slices and serve.