Any idea what this is?
Okay, let’s take a step back for a better look.
Yes, it’s my smoker. I think I may be in lurve with it. Smoked food is good food. Smoke up a whole chicken and you might never roast one again. Pork shoulder, brisket, oysters—it’s all good, as the kids say.
And nothing beats smoked salmon. This is how I eat salmon year-round. Brined, smoked, and vacuum-packed. You can keep it in your freezer for a long time, too. Truth be told, we still have a few packages left over from the epic pink run of oh-nine. This year’s run was just as big and I put more poundage away for a rainy day.
The pink salmon is an ideal fish for kids. They’re eager biters and small enough—usually around five pounds—to be landed on light tackle. This year’s run had some noticeably bigger fish. I netted one pushing 10 pounds, and my boy lost a monster at the beach.
One of my kids’ favorite camp meals is Tuna Noodle Surprise. We gussied up this classic comfort meal with pink salmon right out of the smoker, fresh fettuccine, alfredo sauce, and asparagus.
9oz fresh fettuccine
1/4 lb (or more) smoked salmon, cut into bite-size pieces
1/4 lb asparagus, cut into 3-inch segments
4 tbsp butter
1 cup heavy cream
1/3 cup grated parmesan
fresh-ground black pepper
grated nutmeg to taste
Melt butter over medium heat in a small saucepan and whisk in cream. Reduce until slightly thickened. Add smoked salmon and several grindings of pepper to sauce. Meanwhile, cook pasta. Add asparagus to boiling pasta water for last minute or two of cooking, depending on thickness of asparagus. Drain pasta and asparagus. Toss in large bowl with the sauce, salmon, and parmesan cheese. Season with salt and a few grindings of nutmeg.
This can all be accomplished quite handily on a Coleman two-burner camp stove. Heck, you could make it on a single-burner stove. The salmon smokes up easier at home when you have a couple hours to kill and a six-pack of Rainier, but even that task could probably be managed on the camp stove with a sheet of aluminum foil and a few twigs of green alder. Eating well in camp is an art form, after all.