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Backpacker Magazine – September 2010

Recipe: Smoked Salmon Pasta

A decadent pasta dish built for the backcountry.

by: Elizabeth Marglin

Smoked Salmon Past (Justin Bailie)
Smoked Salmon Past (Justin Bailie)

Serves 4 (triple the amounts to feed 12)

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
1/4 cup capers
4  tablespoons Parmesan cheese

In camp
Sauté garlic in butter. Add tomatos, onion, broth mix, and 1/2 cup water. Let sit off heat for 15 to 20 minutes while pasta cooks. Flake salmon into sauce, and add capers. Drain pasta. Toss pasta and sauce; serve with Parmesan sprinkled on top. Weight before: 28.1 oz.; Weight after: 21.1 oz.


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