Smoked Salmon Pasta

A hearty one pot method pasta dinner for two, featuring smoked salmon and briny capers.
Smoked Salmon Pasta
In a sandwich bag:
  • 8-ounces angel hair pasta

In a quart freezer bag:

In a snack size zip top bag:

  • ¼ cup shelf stable Parmesan cheese

Also take:

  • 2 Tbsp olive oil or 2 packets
  • 3-ounce package shelf stable smoked salmon

In camp:

Add 5 cups water in a 2 Liter 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 to hydrate.

Bring the remaining water to a full 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.

If you prefer, you can do this over the lowest flame on your stove.

Serves 2.
This was a re-do of a recipe in an issue of a certain outdoors magazine. We cut back the amount of salmon that was called for, as it can be very overpowering (and frankly, very expensive).
By using vegetable oil and butter powder, you get the flavor without the mess that butter causes in heat (which was called for in the recipe).
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 freeze-dried yellow tomatoes that we preserved from our homestead.
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 to 4 minutes cooking time.