Tuesday, July 28, 2015

Campfire Salmon


One of our favorite camping dinners is campfire fish. It's so easy and flexible. Use whatever fish you have. Use some kind of citrus, some kind of herbs, and some kind of oil. That's all there is to it. The parchment and foil pouch keeps it moist and it's ready to eat within an hour. Perfect!

Thanks to my sister-in-law who let us grab the marigolds from her garden! Love you, Liv!!


Ingredients
  • fish filet (we used wild-caught salmon for this one)
  • organic lemon, thinly sliced
  • fresh herbs (we used dill and marigold petals)
  • olive oil
  • salt
  • pepper
  • Also need: parchment paper and aluminum foil

Procedure
Lay a piece of heavy duty foil on the table. Lay a piece of parchment on top of that. Place your fish piece in the center of the parchment.


Lay lemon slices on top of the fish. Then layer it with fresh herbs, roughly chopped, on top of the fish. Sprinkle it with salt and pepper. Drizzle it all with olive oil.


Bring the long sides of the foil together and fold down to seal. Crimp in the ends to create a foil packet.


Place the packet on top of some smoldering coals. Cook time depends on the size of your fish and the amount of coals you have. But we had two 1-pound filets and cooked them for about 45 to 50 minutes.


Remove the packet with tongs or oven-mittens. Open foil carefully to release the steam. Serve hot.

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