August 14, 2020
Have you ever tried foraging for food? Foraging can be a great way to get in touch with the land and learn about seasonally available ingredients. At Fukasaku Restaurant in Prince Rupert, Chef Dai Fukasaku is a master of foraging and using local ingredients in his recipes. When creating this delicious Miso Coho Salmon recipe, Chef Dai was inspired by Prince Rupert's amazing bounty of wild mushrooms.
If you are new to mushroom foraging we recommend doing your research in advance or going with an experienced forager. Poisonous mushrooms do exist in British Columbia and can cause sickness or death if ingested. Visit the Government of British Columbia website for more mushroom picking information: https://www2.gov.bc.ca/gov/content/industry/crown-land-water/crown-land/crown-land-uses/mushroom-picking
If foraging for mushroom sounds too far out for you, head to your local farmers market! Find the nearest market at: https://bcfarmersmarket.org/
Foil Packet Miso Coho Salmon with Locally Harvested/Foraged Vegetables:
Ingredients (for 4 servings):
-Green onion 160g (about a bunch, regular size)
-Nappa Cabbage 280 g (about 16 leaves)
-Zucchini 200g (1 pc)
-Locally Foraged Matsutake and Lobster Mushrooms 50g (sub. with any types of mushroom)
-Ocean Wise BC Coho Salmon portioned (skin on) 4oz x4
-Canola oil
Miso mix:
-Homemade miso 90g (sub white or red miso)
-Granville Island Artisan Sake Kasu 15g
-Granville Island Junmai Nama 45 ml (sub cooking sake)
-Maple Syrup 30cc
-Garlic crushed 1pc
Preparation