We recently took a much-needed car camping trip to Fort Stevens State Park, where I got to try out my new camp kitchen set up. It sets up very quickly, and it's so convenient having this well-organized space right next to my stove. I'm really pleased with it, and look forward to getting to know my new gear on future trips. Inspired by the park's location on the Oregon coast, we wanted a salmon-centric recipe, one I could cook on the stove, which had a roof over it, rather than on the grill in case of rain. This brightly flavored salmon chowder came together so easily in camp, and could easily be scaled up to serve to a group. It's just the thing to dive into on a chilly evening after a long day of hiking in the Pacific Northwest. Salmon Chowder
Serves two hungry hikers or three with lighter appetites Ingredients: 4 oz red potatoes 4 oz sliced bacon, cut into 1/4-inch strips 1 bunch scallions, sliced on the bias 1/2 cup sweet corn kernesl 2 garlic cloves, minced 1/2 tsp chopped fresh thyme or 1/4 tsp dried 1 bay leaf pinch red pepper flakes 1 1/2 cups whole milk 1/3 cup cream 3/4 lb salmon fillet kosher salt and black pepper to taste zest of half a lemon Fresh chives, finely chopped, to garnish At home: Cut potatoes into 1/2 inch cubes, then cook in simmering salted water until nearly tender, 8-10 minutes. Drain, cool, and move to a water-tight container. Remove skin from salmon and cut fish into 1-inch pieces. Combine salmon with cooled potatoes and refrigerate. Combine sliced scallions, corn, garlic, thyme, bay leaf, and red pepper flakes in a small water-tight container. Measure milk and cream and combine in a water-tight container. Pack the lemon and a zester, plus a stash of salt and pepper. In camp: Cook bacon in a heavy pot, stirring, until crisp. Transfer to paper towels to drain with a slotted spoon. Add scallion and herb mixture to the pot over moderately low heat and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add milk mixture and bring to a simmer. Reduce heat, then add potatoes, salmon, bacon, s+p, and lemon zest and cook, stirring occasionally, until salmon is nearly cooked through. Adjust seasonings as necessary - feel free to add a splash of lemon juice if it suits you. Ladle the chowder into bowls and serve with crusty bread and, if you are in NW Oregon, a crisp, refreshing beer from the Fort George brewery. Recipe adapted from Gourmet magazine.
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December 2018
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