It’s hard to believe that it has been a year since I shared some recipes in the Go Outdoors Camping Cookbook but I guess it’s true because this year I am sharing a few more in their second edition!
About the time we were at Lake Sylvia State Park, I was deciding on which recipes to submit. I opted to go with 3 from this last year, but I did cook up a new one that I ended up holding back so I could share it new with you! (Okay, mostly because I didn’t have time to write up the new recipe.) I consider this mainly for car camping, but you could make it up on trail if you want to do a little cooking and carry the weight.
I brought along my Coleman stove and cast iron pan and set up on a picnic table, just a bit of glamping. For the meal, you will need:
- A can of wild caught salmon (Costco)
- Sliced mushrooms
- One bunch of parsley
- Kalamata olives (I used a package from Trader Joe’s)
- Oregano, salt and garlic powder
- Polenta or grits*
- Olive oil
Heat a few tablespoons of oil in the pan and sauté the mushrooms until soft and golden brown.
Add the salmon, olives, parsley and stir just until heated. Sprinkle with a tablespoon of oregano, 1/2 tsp garlic powder and salt to taste.
Serve on top of the grits or rice if you prefer. Enjoy!
Head on over and check out the latest cookbook from Go Outdoors, filled with healthy recipes (paleo, vegan, vegetarian, gluten free) to eat outdoors; whether sitting around the campfire at your favorite state park or on trail deep in the backcountry. You’ll find my Horseradish Mushroom Jerky, Paleo Pumpkin Hummus and Lemon Tarragon Chicken Salad, along with many other delicious dishes!
*Polenta, made from corn, is not a paleo ingredient as it is a grain. Read this post for a great paleo substitute!
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