Smoked Salmon Pasta

Smoked Salmon Pasta
  • 8-ounces angel hair pasta
  • ¼ cup diced sun-dried tomatoes (air dried, not in oil)
  • 2 Tbsp butter powder
  • 1 Tbsp onion powder (not onion salt!)
  • 1 Tbsp dehydrated capers
  • 1 tsp lower sodium chicken bouillon
  • 1 tsp diced dried garlic
  • 2 Tbsp olive oil or 2 packets
  • ¼ cup shelf stable parmesan cheese
  • 3-ounce package smoked salmon

At home:

Pack the pasta in a sandwich bag. Pack the tomatoes through garlic in a quart freezer bag. Place the cheese in a snack size bag, tuck the salmon pouch and oil packets in with the bags.

In camp:

Add 5 cups water in a 2L pot and start bringing to a boil. When just starting to simmer take out 3/4 cup of the water and add it and the oil to the freezer bag. Seal tightly and put in a cozy.

Bring the remaining water to a boil and cook the pasta for time on package, drain carefully. Add the salmon, break up gently and toss to combine. Add the sauce and cheese, toss to combine.

Serves 2.
This was a re-do of a recipe in a recent issue of an outdoors magazine. We cut back the amount of salmon as it can be very overpowering.
By using vegetable oil and butter powder you get the flavor without the mess that butter causes in heat.
We subbed in dried garlic and capers to make the packing easier.
And last but not least – we came to the conclusion that it serves 2 hearty appetites and not the 4 that the original claimed!
¼ cup rinsed and drained brine packed capers will dehydrate to 1 Tablespoon. Capers can be dehydrated for longer term storage or carried fresh for overnight trips. If carrying fresh double sack to avoid leaks.
We used Chicken of the Sea brand shelf stable smoked salmon which can be found in most grocery and big box stores:
For best fuel efficiency find angel hair pasta that only requires 3 minutes cooking time.