Creamed Salmon on Potatoes
This gem can be cooked in pans, but I typically don’t afford myself the luxury of pans when I’m hiking. It’s a weight thing. I don’t have many meals that require more work than pouring water into a freezer bag, but this is an exception. It’s probably the most sophisticated meal I’ll have on the trail. I should bring a plate for it (and I might), but I may end up mixing it all together… which would make it unsophisticated. So, we’ll see. Have fun with it!
2 tbsp powdered milk
2 tbsp all-purpose flour
1 tsp Fish Seasoning
2 tbsp dried parmesan cheese
1 tbsp bread crumbs
1 tsp dried onions
Salt and pepper
1 cup instant mashed potatoes (I like Idahoan Four Cheese Mashed Potatoes)
1 tbsp butter
1 3oz pouch pink salmon
Pack milk, flour, onions, salt, pepper, and fish seasoning in one freezer bag. Pack potatoes in a second freezer bag. Mix cheese and bread crumbs in a third plastic bag (doesn’t need to be a freezer bag). The salmon is in its own sealed pouch.
On the Trail
Open butter and put in the flour bag. Pour 1 cup of hot water into the flour bag, seal, mix with fingers, and place in an insulated pouch (see below).
Pour 2 cups of hot water into the potato bag, seal, mix with fingers, and place in the insulated pouch.
After 10 minutes put salmon into the flour bag, re-seal, and place back into the insulated pouch.
After 5 more minutes, plate potatoes and put the contents of the flour/salmon bag over the top of the potatoes. Then pour the contents of the bread crumb bag over the top of everything.
For the dried milk I use Nestle Nido Instant Dry Whole Milk Powder. It’s a great source of Vitamins A, C, and D, Calcium, Iron, and Zinc. Vegan alternatives are Nutritional Yeast, Soy Milk Powder, Rice Milk Powder, Almond Powder, or Coconut Milk Powder. Each have their own textures, richness, and flavor profiles.
I like to buy a wedge of parmesan cheese, shred the whole thing with a course grater, then dry in my Excalibur food dehydrator. Whatever I don’t use for one recipe, I’ll use for another.
I like to use an insulated pouch (mentioned above). It allows me to save some fuel because I don’t have to bring my water to a full boil. It also keeps my water hotter for longer, helping extend cooking time. With dehydrated food, sometimes the longer soak time makes for more naturally textured food. A good inexpensive and lightweight pouch is the Big Sky International Insulite pouch. Or search the Internet for some DYI options.