The New Trailside Cookbook by Kevin Callan and Margaret Howard, is filled with recipes and tips for cooking while camping. No more eating tasteless, pre-packaged food, make your own delicious food with these easy-to-follow recipes, you will be happy you did. Cook anything from French-toast for breakfast to grilled salmon for dinner, there is something there for everyone. Find this excerpt in Chapter 10, “Dinners.”
- 1/2 cup fresh lemon juice 125 mL
- 1/4 cup olive or canola oil 60 mL
- 1 small onion, finely chopped 1
- 1 clove garlic, minced 1
- 2 tbsp chopped fresh or 2 tsp (10 mL) dried dill 30 mL
- 4 salmon steaks or fillets 4
- salt and freshly ground pepper
At home: Combine lemon juice, oil, onion, garlic and dill. Store in a tightly sealed container and refrigerate, or freeze for longer storage.
At camp: Thaw marinade, if frozen. Pour over the salmon, allow to stand for 20 minutes; discard marinade. Place fish skin-side down on a grill rack. Cook over medium-hot coals for 10 minutes per inch (2.5 cm) of thickness, or until fish is opaque and flakes easily with a fork. Season to taste with salt and pepper.
Published by Firefly Books Copyright © 2013 Kevin Callan and Margaret Howard