Camp Kitchen Recipes
Salmon with Quinoa and Black Bean Salad
You may have seen wildlife documentaries where grizzly bears catch fresh salmon in a river and thought "that looks better than freeze-dried food!" Modern packaging technology makes it possible for you to enjoy fish in the backcountry; which gives you an advantage over bears who haven't yet figured out how to cook quinoa.
PRO TIP #1: X-Cups, X-Mugs and X-Bowls have graded measurements molded into the inside surfaces. Delta Spoons are exactly 1 tablespoon.
1 cup/250ml = 1 X-Cup
1 tbsp/15ml = 1 Delta Spoon
2 cups/500ml = 1 X-Mug
3 tsp = 1 Delta Spoon
Contains: fish (vegetarian without)
Serving size: 2
Prep time: 10 minutes
Cook time: 20 minutes
- 4-8 oz package of pink salmon (2-3, 2.6 oz pouches)
- 1/2 cup freeze-dried corn
- 1/3 to 1/2 cup quinoa, uncooked
- 5 oz Tetra Pak black beans, rinsed and drained (use half of a 10 oz Tetra Pak, store the rest in an X-Seal & Go container)
- 1-2 small bulb onions or shallots, finely diced
- 1/2 of a red pepper, finely diced
- 1/4 to 1/2 cup Italian parsley, chopped
- 1/4 cup chopped basil
- 2 tsp tomato paste or 4-6 chopped cherry tomatoes
- vinaigrette salad dressing
- Cook freeze-dried corn and quinoa in 2x water (2/3 cup to 1 cup of water, plus 1-2 tbsp water for rehydrating corn).
- Bring to a boil in an Alpha Pot or Sigma Pot then cover and simmer for 15 minutes.
- While quinoa and corn are cooking, drain and rinse the beans.
- Finely dice the onion, red pepper, parsley and basil. Stir into the quinoa with the tomato past (or chopped tomatoes) when the quinoa is ready.
- Keep warm on the stove. Stir in vinaigrette to finish.
- Heat the salmon using a separate Alpha Pan or stir into quinoa and warm in a 2.7L Alpha Pot.