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Salmon with Quinoa and Black Bean Salad
Camp Kitchen Recipes

Salmon with Quinoa and Black Bean Salad

You may have seen wildlife documentaries where grizzly bears catch fresh salmon in a river and thought "that looks better than freeze-dried food!" Modern packaging technology makes it possible for you to enjoy fish in the backcountry; which gives you an advantage over bears who haven't yet figured out how to cook quinoa.

PRO TIP #1: X-Cups, X-Mugs and X-Bowls have graded measurements molded into the inside surfaces. Delta Spoons are exactly 1 tablespoon.
1 cup/250ml = 1 X-Cup
1 tbsp/15ml = 1 Delta Spoon
2 cups/500ml = 1 X-Mug
 3 tsp = 1 Delta Spoon


Contains: fish (vegetarian without)
Serving size: 2
Prep time: 10 minutes
Cook time: 20 minutes

INGREDIENTS:

  • 4-8 oz package of pink salmon (2-3, 2.6 oz pouches)
  • 1/2 cup freeze-dried corn
  • 1/3 to 1/2 cup quinoa, uncooked
  • 5 oz Tetra Pak black beans, rinsed and drained (use half of a 10 oz Tetra Pak, store the rest in an X-Seal & Go container)
  • 1-2 small bulb onions or shallots, finely diced
  • 1/2 of a red pepper, finely diced
  • 1/4 to 1/2 cup Italian parsley, chopped
  • 1/4 cup chopped basil
  • 2 tsp tomato paste or 4-6 chopped cherry tomatoes
  • vinaigrette salad dressing

DIRECTIONS:

  • Cook freeze-dried corn and quinoa in 2x water (2/3 cup to 1 cup of water, plus 1-2 tbsp water for rehydrating corn).
  • Bring to a boil in an Alpha Pot or Sigma Pot then cover and simmer for 15 minutes.
  • While quinoa and corn are cooking, drain and rinse the beans.
  • Finely dice the onion, red pepper, parsley and basil. Stir into the quinoa with the tomato past (or chopped tomatoes) when the quinoa is ready.
  • Keep warm on the stove. Stir in vinaigrette to finish.
  • Heat the salmon using a separate Alpha Pan or stir into quinoa and warm in a 2.7L Alpha Pot.

PRO TIP #2: No strainer option? Drain using and Alpha Pot or Sigma Pot lid, or an X-Bowl with the side squeezed into a spout with a Delta Fork or Spork help in the spout. 

2 thoughts on “Salmon with Quinoa and Black Bean Salad

  1. avatar Baz says:

    G’Day David!

    Thanks for your questions on our Salmon with Quinoa recipe. A nutritionist colleague worked out all the quantities and preparation/cooking times, and we have tested the recipes in various outdoor settings.

    The salmon was purchased in a local supermarket; the brand we used has 2.6 oz portion sizes and we used three when we test-cooked the meal.

    The beans came in an aseptic package (‘Tetra Pak’) – we simply opened the packet and strained them using the technique we showed in the blog (pour the beans into an X-Bowl, pinch the silicone rubber side of the X-Bowl to form a spout and trap a Delta Spork in that spout). Once we had strained the beans, we rinsed them and strained them again using the same technique.

    The meal was delicious!

    Cheers, the Sea to Summit Team

  2. avatar David says:

    How much salmon is this?
    4-8 oz package of pink salmon (2-3, 2.6 oz pouches)

    What did you do to the beans before you
    drain and rinse the beans.

    I would expect much better.

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