Salmon and Rice

Courtesy of Mike Mosack-
“I like to make a Salmon and Rice dish when I am on the trail. It is very quick, looks great, different, colorful and easy to clean up afterwards. You can “pre-season”, while at home to taste. I will either pan fry the dry minute rice with 1tbsp butter, salt and pepper, or soy sauce to taste. Let it cool and “dry”, then package into a ziplock freezer type sandwich baggie.”

– 1 cup water, bring to boil – Mix in 1 cup minute rice and let it sit, covered or sealed in your freezer bag for 5 minutes. If it's cold outside, it also makes a good hot water bottle while you're waiting. – Then heat up the pre-packaged pink salmon chunks. You can use fresh salmon too, if you're lucky enough to have caught one or appropriated one from the neighborhood grizzly. I prefer to heat the salmon separately as I like to give it a bit of a grilled flavor and look. – Then serve. I prefer to mix the rice and salmon together, but you can place them separately on plate. I like to add an edible flower like thyme which adds color and a mild lemon scent.

I also like to substitute the rice with Couscous, especially the tricolor version that adds a touch of Durham Wheat, Sun dried Tomato and Spinach. The colors work well and the mix is the same as that for the rice.