Yield: 6 servings
This is the equation for an amazing camp dining experience! Food this good, cannot be good for you- yet it is! Ok, so lets first talk about the boring, nutrition part… salmon with is Omega 3s; Spinach and Kale high in iron and foliate (and too many vitamins to count); blueberries with their Vitamin C and antioxidants – this is nutrition at its salivation. What an amazing way to top off a day in the outdoors! Especially when it is packaged with the gooey, smoky goodness of fire grilled salmon layered on a crisp, fresh bed of greens. It will send outdoor hungry taste buds into overdrive!
ingredients:
salmon:
2 pounds fresh, salmon
2 tablespoons honey
½ cup apricot jam
1/3 cup olive oil
2 tablespoons vinegar
2 teaspoons salt
1 teaspoon pepper
1/3 cup scallions (green onions), diced
vinaigrette
¼ cup freshly squeezed orange juice (1 medium sized orange)
1/3 cup olive oil
½ teaspoon sea salt
¼ teaspoon fresh cracked pepper
½ teaspoon poppy seeds
superfood salad
fresh washed spinach
fresh, shredded kale, stems removed
1/3 cup scallions (green onions), diced
¼ cup dried blueberries
½ cup candied pecans
1/3 cup feta cheese
at home preparation:
prep time 15 minutes · total time: 15 minutes
salmon: Combine honey, jam, olive oil, vinegar, salt,
pepper and scallions in a resealable bag.
Place marinating salmon in refrigerator the night before you leave.
vinaigrette:
Combine orange juice, olive oil, salt, pepper, and poppy
seeds. Emulsify (stir vigorously). Pour into and seal in a small resealable bag.
supersalad:
Set out 3 resealable bags (1 gallon size-large; 2 pint size-small). Place washed and dried greens and diced scallions into large resealable bag. Place dried blueberries and candied nuts in one small resealable bag and seal. Place feta into second small resealable bag and seal. In the large bag with the greens and scallions, add the sealed fruit/nut bag, the sealed cheese bag and the sealed vinaigrette bag. Place in the refrigerator until departure time
 |
| Salad components |
 |
| Ready for the cooler |
campsite preparation and presentation:
total time: 10 minutes
Place the salmon on a hot, smoky fire (we use aluminum foil
between the fish and fire grates). Cook
until the fish becomes opaque, flakey and cooked through.
Open and pour the fruit/nut, cheese and vinaigrette bags into
the large greens bag. Seal and shake
(this tosses and mixes the salad ingredients all together).
Plate the salad and overlay with a slice of warm smoky fish
recommended campsite
gadgets and gear:
aluminum foil
heat
resistant spatula
cook’s notes:
Salmon should be cooked the first night of a camp trip and left overs (if kept super cold in the cooler) make awesome salmon omelets the next morning (just reserve a little spinach and feta!)
Remember
Better·Living·Is·Surprisingly·Simple™ in the outdoors.
Smoked salmon and citrus supersalad · Enjoy
