Miso Coho Salmon with Locally Foraged Mushrooms

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

  1. Cut 4 portions of Coho Salmon into 4oz servings (scale off, skin on)
  2. Cut green onion about 5cm long, nappa cabbage into 3cm x 5cm, and zucchini quarter cut and about 5cm long, and slice
  3. Mix all the ingredients for miso mix in a bowl
  4. Put tin foil on a flat surface, double if necessary
  5. Put a little canola oil onto tin foil
  6. Sprinkle green onion throughout and nappa cabbage
  7. Next add coho salmon, zucchini and mushrooms
  8. Dollop 30g miso mix on top and spread
  9. Fold tin foil and wrap tightly, make 4 of them
  10. Preheat oven to bake 400 F,
  11. Put the foil packets on the oven pan, bake them for 15 minutes
  12. Serve them onto individual plates with a piece of lemon wedge.