Wild Salmon with Pumpkin and Mushroom Puree, Crispy Rice, and Sweet Ferns

CuisineIndigenous, Northeastern U.S.

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, divided)

2 ounces Hot Sauce (...

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