Skip to main content

Campfire Salmon #FishFridayFoodies



It's time for Fish Friday Foodies' July event. We are a group of seafood-loving bloggers, rallied by Wendy of A Day in the Life on the Farm, to share fish and seafood recipes on the third Friday of the month. 

And this month, Stacy of Food Lust People Love is also hosting as we share grilled seafood recipes. Before I get to my recipe. Here's the rest of the #FishFridayFoodies' offerings...


Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas

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! Technically, I don't know if this is actually 'grilled'. I'm still unclear on the distinction between grilling and barbequing...and really what cooking on coals actually is. Whoops! Well, Wendy and Stacy didn't balk when I said this is what I was sharing. So, I'm running with it.

These photos are from our annual camping trip a few years ago when my sister-in-law let us raid her garden for marigolds before we left. But we make this dish every camping trip, often several times during the ten day jaunt around the state.


Ingredients
  • fish fillet (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 fillets 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.

Comments

  1. Well, in Texas barbecue is cooked long and slow, usually over hardwood or coals. Anything quicker like burgers or steak is grilled, but in a barbecue pit so maybe that's where the confusion comes in. Your campfire fish looks divine, Camilla. I'm always afraid to dry out wild caught salmon. This is a great way to insure that doesn't happen, even over open hot coals.

    ReplyDelete
  2. I love that you cooked this right in the coals. Cooking fish in foil always ensures it will be moist and delicious.

    ReplyDelete
  3. That's a gorgeous piece of salmon. Love the trip down memory lane too!

    ReplyDelete

Post a Comment

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur