Years ago, far too many, I saw a recipe for Smoked Salmon Pasta, a one pot method recipe in an issue of Backpacker Magazine. It was for a 3 ingredient recipe set (which of course assumed you brought along oil, salt and pepper in your food bag). I had made the recipe to see how it was and then made it a bit better. Problem was just pasta, lemon and salmon is kind of bland. It needed lots of Parmesan cheese, because the cheese really coats the pasta, that makes a sauce, and adds a salty punch of flavor.
I made a quick video of us cooking the recipe today after we went hiking. Spring is here, even if the wind was blowing us sideways today.
I picked up a pouch of Chicken of the Sea Wild Alaska Smoked Salmon….which I don’t think I would recommend to be honest. While it tasted fine, it wasn’t smoked tasting. It was also oddly soft textured and the color wasn’t appetizing. I am too used to local places that smoke salmon and sell it sealed. It’s dark in color, and oh that flavor! So if you can find a local product, go for that first. Having said that, the pouched salmon was with the other pouched fish at the grocery store.
This recipe can be made in a smaller pot, such as a 1.3 to a 1.5 Liter pot. I suggest using HAA or nonstick for it, as cheese will want to stick. I used my go-to MSR HAA that isn’t made anymore (a true sadness in that).
A quick boil, mixing the olive oil, lemon powder and cheese together with the salmon and lunch was ready.
Sometimes simplicity can be good – and tasty.