Camp Salmon

Submitted by: Evy Gebhardt

4 salmon fillets
Sprinkle with 1 Tbsp lemon pepper
4 potatoes, cut into 1/2 inch slices
2 large onions, sliced
4 carrots, sliced either the long way or into thick chunks
3 zucchini, sliced same as carrots
2 sticks butter
1 tsp crushed thyme
1 Tbsp of lemon juice

Place each piece of salmon onto large pieces of aluminum foil that are double layered, season with lemon pepper. Top with potatoes, onions, carrots, zucchini and sprinkle thyme over all. Top with chunks of butter. Fold up foil to make a tight pouch, and bake for 45 min. to 1 hour. (until carrots are tender) You can either place the pouches on a grate, or if putting against hot coals, be sure you have two layers of foil wrapped tightly and sealed well.

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Tue, 03/20/2012 - 11:06

Sesame Encrusted Salmon with Miso Vinaigrette

Courtesy of Raspberry Island Remote Camps

Prepare vinaigrette in the morning so flavors have a chance to meld.

For Miso Vinaigrette:
1/4 cup finely chopped... Read more

Tue, 03/20/2012 - 11:09

Barb Njaa's Hot Kippered Salmon

Submitted by: Evy Gebhardt

2 salmon fillets
4 tsp salt
ground pepper to taste
2 Tbsp plus 2 tsp brown sugar
2 Tbsp liquid smoke... Read more

Tue, 03/20/2012 - 11:15

Halibut and Potatoes Au Gratin

Submitted by: M. Scott Moon - Soldotna

From: Lavonne Coffey in “Homer Halibut Cookbook: Favorite Recipes Compiled by Rescue 21, Homer, AK”. ©  2000

2... Read more

Tue, 03/20/2012 - 11:17

Halibut with Lime

Submitted by: M. Scott Moon - Soldotna

Adapted from Boston chef Rich Vellante, featured in Runner’s World, May 2005, p. 58.

2 pounds halibut tidbits... Read more

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