Wild Salmon with Pumpkin & Mushroom Purée, Crispy Rice, & Sweet Ferns
Sear salmon skin-side down in hot oil for 2-3 minutes until crispy, ensuring a flavorful and tender dish.
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Cooking tools:
- Oven
- Baking sheet
- Cooling rack
- Chef's knife
- Cutting board
- Skillet
- Cast iron skillet
- Saucepan
- Stove
- Measuring spoon
- Spoon
- Plate
- Serving bowl
Ingredients
- .5 cup Cereal, Rice Crisp
- 1 cup Sweet Fern Leaves
- 1 lb Salmon, Wild
- 1 can 15.5 oz can Pumpkin
- 1 can 10.5 oz can Cream of Mushroom Soup
- 3 tbsp Oil
- 4 tbsp Butter
- Salt
- Pepper
- 3 oz Soy Suace
- 2 1/4 tsp Ginger Powder
- 2 oz Hot Sauce
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