Faro Island Salmon Recipe

Inspired by Chortke

Time1h

Serves4

Tempura Oyster Mushroom, Miso, Kabocha Squash, Furikake, Yuzu Ponzu

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare Kabocha Squash
Peel and cube the kabocha squash. Steam or boil until tender, about 10-15 minutes. Mash lightly and set aside.
2
Prepare Tempura Oyster Mushrooms
Heat vegetable oil in a deep pan. Dip oyster mushrooms in tempura batter and fry until golden brown and crispy. Drain on paper towels and season with salt.
3
Prepare Salmon
Preheat the oven to 180°C (350°F). Season the salmon fillets with salt and brush with miso paste. Place on a baking sheet lined with parchment paper.

4
Bake Salmon
Bake the salmon in the preheated oven for 15-20 minutes, or until cooked through.
5
Plate the Dish
On a plate, place a scoop of mashed kabocha squash, top with baked salmon, and arrange tempura oyster mushrooms around it. Drizzle yuzu ponzu sauce over the top and sprinkle with furikake seasoning.