One of our favourite things about camping in autumn is cooking hearty meals around the campfire. We love spending time around the Takibi enjoying the delicious flavours of fresh produce that this season has to offer.
We recently cooked up our Event Manager Hideko’s favourite autumn camping recipe: Salmon and Mushrooms in Foil. In Japan, salmon and mushrooms evoke the taste of fall and the dish is a household and camping classic.
It is the perfect camp meal on a BBQ or Takibi Fire & Grill or in the comforts of your kitchen as it is super easy and takes no more than 30 minutes. This simple and easy recipe using foil leaves you with hardly any washing up, which makes it even more attractive as a campsite staple dish during colder weather camps.
Ponzu sauce is a Japanese condiment made of soy sauce and citrus juice. It’s served as a dip for meats, fish, noodles, dumplings, and more. Drizzling this over the salmon at the end creates a burst of umami flavour, but you can also use lemon and soy sauce or even try out other combinations of seasonings such as:
Butter + Lemon
Butter + Soy Sauce
Butter + Miso
Butter + Ponzu
Ingredients
2 skin-on salmon fillets (240g)
1 onion
½ a carrot
1-2 shiitake mushrooms
1-2 king oyster mushrooms
4 spring onions
20g butter
15ml cooking sake
A pinch of salt
A dash of ponzu or soy sauce
Method:
Thinly slice the onions, mushrooms, and carrot and sprinkle salt on both sides of the salmon.
On top of the aluminium foil, place the salmon-skin side down over the sliced onion and top with carrots, mushrooms.
Add cooking sake and butter on top and loosely wrap up the foil to seal and cover all the ingredients.
Put the wrapped salmon on the grill or Takibi Fire Pit and bake on medium heat for 15 minutes. If cooking in the oven, pre-heat the oven to 200C. Place the foil bags on a tray and cook for 15-18 minutes.
Open the foil and top with chopped spring onion and a suitable amount of ponzu or soy sauce.
