Camp Cooking: Salmon & Soba Noodles

Have you heard of Fresh Off the Grid?

Megan McDuffie is the co-founder of Fresh of the Grid, a website dedicated to recipes for camp food that you actually want to eat. She and her partner, Michael van Vliet were inspired by their life on the road to start their website and YouTube series, Fresh Off the Grid, while they were traveling the country and living out of the their hatchback.

SEE ALSO: Foraging for Berries

Megan’s recipes are not only inspired by the outdoors, but also created for the convenience of eating on the road or trail without compromising the integrity of the food. Here is an incredibly tasty recipe from Megan’s trip with us to the Olympic Peninsula:

Salmon & Soba Noodles

3 oz package smoked salmon

1/2 oz dried mushrooms

3 oz soba noodles

1 teaspoon sesame seeds

1/4 teaspoon salt

1/4 teaspoon ginger

1/4 teaspoon garlic

1/8 teaspoon red pepper flakes

 

1 tablespoon soy sauce

2 teaspoons toasted sesame oil

 

At Home:

Package the dry ingredients in a small ziptop bag. Combine the soy sauce and sesame oil in a re-sealable container. Pack along the salmon.

At Camp:

Bring 2 cups water to a boil in a small cook pot. Add all the ingredients to the pot, then simmer until the mushrooms are tender and the soba is cooked through. Flake the salmon over the top and serve.

YOU CAN CHECK OUT MEGAN MCDUFFIE’S LATEST ADVENTURE TO THE OLYMPIC PENINSULA, WHERE SHE CRAFTED this delectable meal AND OATMEAL WITH FRESH FORAGED BERRIES:

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