Over the past year I have become a huge fan of Wild Planet Salmon in Pink and Sockeye. It has amazing flavor, texture and is in pop-top cans (meaning no can-opener needed). The cans are full, leaving minimal salmon broth and are boneless/skinless (they use whole pieces of fish, not packed in broth..which is yucky and a way to hide cheap fish).
For once, you get an actual can’s worth of the delicious fish. Their tuna and sardines are just as good. Yes, you might pay a wee bit more per can, it is worth that for the taste. And their products are sustainably caught, being the leader in their industry. Oh yeah, and US caught!
Having had a chance recently to try out many of Wild Planet’s products, I decide to revisit some recipes from TrailCooking and update them with this delicious salmon. Wether you choose Pink or Sockeye, both will work in these recipes.
The first recipe calls for one of my favorite rewards of hiking:
Ollalie or as we know it: Huckleberries.
Curried Salmon Pilaf
1½ cups instant rice
½ packet vegetable soup mix (see notes!)
2 tsp mild curry powder
6 oz can pink salmon
1 Tbsp extra virgin olive oil (1 packet)
½ cup fresh huckleberries (red or black)
1½ cups water
In a quart freezer bag pack the rice, soup mix and curry powder. Tuck the salmon and oil packets with it.
Pick ½ cup wild huckleberries or blueberries (about two handfuls!)
Add the oil and salmon to the bag along with 1½ cups near boiling water. Stir well, fold in the berries gently. Seal bag tightly and put in a cozy for 15 minutes.
Insulated mug method:
Add the oil and salmon, along with the dry ingredients to a large mug. Add in 1½ cups boiling water, stir well. Gently fold in the berries. Cover tightly and let sit for 15 minutes.
One pot method:
Add 1½ cups water, oil and salmon to your pot. Bring to a boil, add in the rice and stir. Gently fold in the berries. Cover tightly and set aside for 10 minutes. In cooler weather use a pot cozy to retain heat.
Fluff up rice after sitting and if desired sprinkle a liberal dose of Parmesan cheese on top.
For the vegetable soup mix we used ½ packet of a 1.4 ounce Knorr brand Vegetable Soup Mix packet. You can substitute most other brands or similar flavors.
This recipe was featured in the September/October 2009 issue of Washington Trails Magazine. See here for the feature.
- 2 6-ounce cans pink salmon
- 1 Tbsp extra virgin olive oil (1 packet)
- 2 fresh limes (or 1 large)
- 4 soft taco size tortillas
- 1 tsp Old Bay seasoning blend
- 1 tsp granulated garlic
- 1 cup shredded cabbage (plain or tricolor with carrots)
At home pack the tortillas in a freezer bag. Put the Old Bay and garlic in a small bag and the cabbage separately into a sandwich bag. Tuck everything else in with it.
Heat the oil in your pan (or frypan lid if you have one) over a low flame. Add in the spices and salmon, gently heat through till sizzling, stirring often.
Divide between the tortillas, cut the lime(s) in half and squeeze over, top with cabbage as desired.
Like heated tortillas? Bring a piece of aluminum foil about 3 times as big as your tortillas (you can gently fold it at home to make it small). Before starting the fish, heat up your tortillas one at a time in a dry pan. Stash the hot tortillas in the foil, folding over like an envelope and they will keep warm while you cook!
Fresh cabbage is easy to carry while hiking and stays crisp for days. For ease, buy pre-shredded bags found in the produce department.
If you like salsa on your tacos you can pick up individual packets at www.minimus.biz
Pesto Salmon Pasta
- 8 ounces small pasta shapes (7 minutes or less cooking time)
- 6 ounce can pink salmon
- 1 packet dry pesto mix (0.5 oz)
- ¼ tsp dried diced garlic
- ¼ cup diced toasted pecans
- 1 Tbsp extra virgin olive oil (1 packet)
- 2 Tbsp shelf stable parmesan cheese
- 4¾ cups water
Pack the pasta and garlic in a zip top bag. For packing convenience use a packet of oil and 4 packets of Parmesan cheese, otherwise pack the cheese with the pecans in a small snack size bag. Tuck in the pesto packet and salmon pouch.
Bring 4 cups of the water to a boil in a 2L pot, add in the pasta and cook for time on package. Drain pasta carefully. Add in the oil, remaining ¾ cup water and pesto dry mix, stir in. Break up the salmon and stir in. Stir in the pecans and cheese. In cool weather you may wish to slowly heat the meal more over a low flame.
Find dry pesto mixes in the pasta sauce aisle or with the dry sauce/flavor mixes, depending on the store.
8 oz uncooked small pasta shapes (7 minutes or less cooking time)
¼ cup diced sun-dried tomatoes
1 packet dry alfredo mix
¼ cup dry milk
6 ounce can pink salmon
4 cups water
At home pack the pasta and tomatoes in a sandwich bag. Pack the alfredo mix and milk in small bag. Put the salmon pouch with the bags.
Bring the water to a boil in your pot. Add in the pasta and tomatoes and boil gently till done (note time on pasta package).
When done, turn off the heat and drain off the water reserving about 1½ cups water in pot.
Add in the dry alfredo mix and the dry milk. Stir in well. Add in the salmon, stirring in well. Heat over low heat if desired. If desired, season with salt and black pepper to taste.
FTC Disclaimer: We received product for potential review and use in recipe development.