Smoked Salmon Pasta

First up, is one that we gleaned from the pages of Backpacker magazine, that supposedly serves 4. I’m thinking that must be a pretty small appetite, as we dished this for 3 guys, and we were all hungry for more…To help ease our ravenous appetites, we also added a side dish of mashed potatoes!

8 ounces angel hair pasta
1 packet instant chicken broth
8 ounces smoked salmon
4 garlic cloves, chopped
1 tablespoon onion powder
3 tablespoons butter
4 tablespoons dried tomato flakes (we substituted real tomatoes, providing a fresher taste…Besides, who could find dried tomato flakes???)
1/4 cup capers ( not big caper fans, we left these out)
4 tablespoons Parmesan Cheese( Hey, go crazy!! Bring more! Trust me, it won’t go wasted…)
1 4 ounce bag of Idahoan Roasted garlic mashed potatoes (flakes)

AT HOME
We wrap the butter (usually sliced from a stick) in the designated portions in tinfoil, then, place them in the freezer until its time to pack, in a ziplock baggie. If you can, make sure your food bag is in the middle of your pack to avoid a melted out mess. We’ve had good success with this all year, without a meltdown!

Pasta stirred a bit too vigorously
Pasta stirred a bit too vigorously
It slices, it dices!!!
It slices, it dices!!!

IN CAMP
Saute’ garlic in butter. Add tomatoes, onion, broth mix, and 1/2 cup water. ( 8 ozs is a cup, so use the gradient lines on your Nalgene bottle, for accurate measurements…You do have a Nalgene bottle, don’t you?)
Let sit off of heat for 15 to 20 minutes while pasta cooks. While this is cooling, boil 2 cups of water in a Jetboil, and add the potato flakes to a double lined 1 gal. Ziplock freezer baggie, and add boiling water. Mix by kneading it with your hands until reaching desired consistency, and set aside for a minute or so…(trust me, they’re gonna be hot!). Once dinner is ready to be served, pull out the inside baggie with the now mashed potatoes, mush the taters back from a bottom corner, and cut off a 1 inch hole diagonally across the corner. Now, you can squeeze your mashed potatoes out of the baggie in cake icing form, squeezing the last dollop out of the baggie, no muss, no fuss. Flake salmon into sauce, and add capers. (Or not!) Drain Pasta, toss pasta and sauce. (Just not as vigorously as we did, see illustration). Serve with liberal sprinkles of parmesan, sit back and marvel at how great this all tasted in the backcountry!

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