Last night I tried another backcountry camping recipe - Artichoke Salmon Pasta - for on playa dining at Burning Man. In addition to ease of cooking and ingredients that are shelf stable, I also considered:
I initially made this without the Pecorino Romano. After an initial taste I felt it needed another flavor to balance the salmon. This meal wasn't as tasty as the Chicken with Italian Herb Pasta, but consensus from my two taste testers (Ramon and Cubes) said that with the salt content it's a dish that will be tastier on the playa.
UPDATE: I ate a serving for lunch today. I prefer the leftovers cold rather than heated (but that might just be me). Also, I couldn't help thinking that some green olives would balance the taste profile. I'm going to try the last serving with sliced green olives to see if that transforms it into a meal to be savored. (I'm a very picky eater - especially when it comes to leftovers - and if I don't like something, I won't hesitate to toss it. In what's an unusual occurrence for me with leftovers, I actually cleaned my plate today.)
Ingredients (Serves 4)
Equipment
- Amount of trash generated
- Type of trash generated
- Amount of greywater generated
I initially made this without the Pecorino Romano. After an initial taste I felt it needed another flavor to balance the salmon. This meal wasn't as tasty as the Chicken with Italian Herb Pasta, but consensus from my two taste testers (Ramon and Cubes) said that with the salt content it's a dish that will be tastier on the playa.
UPDATE: I ate a serving for lunch today. I prefer the leftovers cold rather than heated (but that might just be me). Also, I couldn't help thinking that some green olives would balance the taste profile. I'm going to try the last serving with sliced green olives to see if that transforms it into a meal to be savored. (I'm a very picky eater - especially when it comes to leftovers - and if I don't like something, I won't hesitate to toss it. In what's an unusual occurrence for me with leftovers, I actually cleaned my plate today.)
Ingredients (Serves 4)
- 1 can (14 oz) Native Forest Natural Artichoke Hearts (quartered) - do not drain
- 1 can (6 oz) Trader Joe's Wild Alaskan Pink Salmon Skinless Boneless No Salt Added - do not drain
- 1/2 c Water
- 2 tsp Extra Virgin Olive Oil (EVOO)
- 1 box Near East Roasted Garlic and Olive Oil Couscous Mix
- 1/4 c Grated Pecorino Romano
NOTE 1: I didn't use shelf-stable Parmesan cheese as I have a milk allergy. The Pecorino Romano requires refrigeration so this meal as prepared should be made and eaten within a day or two of arriving on the playa.
NOTE 2: As made this dish has a high sodium content (61% of total recommended daily alotment for individuals on heart-healthy diets and 51% of total RDA for typical diets). If you can find artichoke hearts with no salt added I'd recommend using that brand instead.
NOTE 2: As made this dish has a high sodium content (61% of total recommended daily alotment for individuals on heart-healthy diets and 51% of total RDA for typical diets). If you can find artichoke hearts with no salt added I'd recommend using that brand instead.
Equipment
- Slotted spoon
- 1.5 qt pot with lid
- 1 camp burner
- Carefully drain water and juices from the artichoke hearts and salmon into 2.5L pot (approximately 3/4 c of liquid). NOTE: Use a slotted spoon to prevent artichoke hearts and salmon from falling into the pot.
- Add water and EVOO to the pot.
- Mix in contents of Spice Sack to the liquid and bring to a boil.
- Stir in couscous and pecorino romano.
- Add artichoke hearts and salmon.
- Cover pot and remove from heat.
- Let stand 5 minutes (do not remove lid as you want the steam to heat the artichoke hearts and salmon).
- Fluff couscous lightly with fork before serving.
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