Wild Salmon with Pumpkin and Mushroom Puree, Crispy Rice, and Sweet Ferns
CuisineIndigenous, Northeastern U.S.
Last updated 1/22/2024 at 10:18am
Cooking Temp375 °F
Servings 4
The ingredients that follow are for the crispy topping:
.5 cups Cereal, Rice Crisp
1 cup Sweet Fern Leaves (fresh, foraged, rinsed/dried)
The ingredients that follow are for the salmon and puree:
1 pound Salmon, Wild (Fillet, Frozen, thawed)
1 can 15.5 oz can Pumpkin (No Salt Added)
1 can 10.5 oz can Cream of Mushroom Soup (Condensed, Reduced Sodium)
3 tablespoons Oil (Vegetable)
4 tablespoons Butter (Salted, cold, divided)
Salt (to taste)
Pepper (to taste)
3 ounces Soy Suace (optional, divided)
2.25 teaspoons Ginger Powder (optional, divi...
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