Curried Salmon Pilaf

Curried Salmon Pilaf
  • 1½ cups instant rice
  • ½ packet vegetable soup mix (see notes)
  • 2 tsp mild curry powder
  • 6-ounce pouch wild salmon
  • 1 Tbsp olive oil (or 1 packet)
  • ½ cup fresh huckleberries

At home:

In a quart freezer bag pack the rice, soup mix and curry powder. Tuck the salmon and oil packets with it.

In camp:

Pick ½ cup wild huckleberries or blueberries (about two handfuls!)

FBC method:

Add the oil and salmon to the bag along with 1½ cups very warm 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, the 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. For all: Fluff up and if desired sprinkle a liberal dose of Parmesan cheese on top.

Serves 2.
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 more info –