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Curried Salmon Pilaf

Backcountry meals don't get much fancier than a dish of wild salmon and fresh huckleberries.

Suiattle River VV by Karen Wang (233).jpg
Photo by Karen Wang.

Recipe by Sarah Kirkconnel. www.trailcooking.com

YIELD

About 2 servings

PREP TIME / COOK TIME

5 minutes / 15 minutes

INGREDIENTS

  • 1 1/2 cups instant rice
  • 1/2 of 1.4-ounce pouch Knorr Vegetable Soup Mix
  • 2 tsp mild curry powder
  • 1 6-ounce pouch wild salmon
  • 1 tbsp extra virgin olive oil
  • 1/2 cup fresh huckleberries

Optional: shredded parmesan cheese

DIRECTIONS

1

Add 1 1/2 cups water, oil and salmon to your pot. Break up the salmon and bring to a boil.

2

Turn off your stove, add the rice mixture, stir well then gently fold in the berries.

3

Set aside for 10 minutes, in cooler weather use a pot cozy to retain heat.

4

Fluff up and serve with parmesan on top if desired.