Makes every camp glamp. Even a dreary, rainy night at Split Rock in Canyonlands feels like luxury with salmon fajitas on the menu. The block of frozen salmon can serve as the ice pack in your cooler, thawing on the drive to camp.
Course Dinner, Main Course
Keyword car camping, dairy-free, egg-free, hypoallergenic, lactose-free, no dehydrator, no shellfish, no tree nuts
8 oz Nalgene travel bottle (for oil storage)
3 large, plastic bowls with lids (to keep salmon, tortillas, and veggies warm)
1poundAtlantic salmonskinned and sliced into ½-inch strips
1green bell pepperjulienned
1red bell pepperjulienned
1yellow onionsliced into wedges
8flour tortillasburrito sized
Combine the sliced salmon and fajita seasoning in a zipper lock bag, gently mixing seasoning to coat the salmon. Store the bag in the freezer.
Place the sliced veggies in another zipper lock bag and store in the fridge.
In the field
Get the skillet good and hot on a campfire or camp stove. Add 2 Tbsps oil and then fry the veggies until charred. Remove the veggies to a covered plastic bowl to keep warm.
Add 4 tbsps oil to the pan and heat pan until oil is just smoking. Gently lay strips of salmon into the pan and cook well on one side. Flip to the other side and cook until nicely browned. Gently remove and place in covered plastic bowl.
Heat the tortillas on the grill and/or campfire, stowing each in the third plastic bowl to keep 'em warm.
Campers take a tortilla and add salmon, veggies, and salsa, as desired.
If the salmon is frozen, be sure not to add more ice to your cooler, else it might still be frozen when you get to camp... in which case it might be First Morning Salmon Fajitas.