Grilled Salmon Sunset Recipe - Camp Kitchen Series

Looking for the perfect, easy salmon recipe for your next camping trip? Our grilled salmon sunet recipe is simple enough to prepare while you're and sure to impress. Serve with a sunset and some great wine for best results!

Picture this: you’ve found an idyllic spot to park your vehicle and set up camp for the night, now it’s time to turn your attention to dinner. Here’s a pan-fried salmon recipe that is the perfect way to end the day when you're camping and eating under the stars.

When your home kitchen is miles away, you’ll need high-quality, reliable camp cookware that packs down easily and lasts the distance when you're on the road and in rugged conditions.

The Detour Kitchen Collection uses high quality materials such as stainless steel and silicone rubber combined with ingenious nesting design to give outdoor gourmet cooks the tools they need to create and serve five-star meals out on the road.

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Enjoy our mouth-watering seared salmon recipe that's easy to prep, cook and serve using our Detour Kitchen Collection.

Ingredients

Serves 2

2 fillets of salmon
4 swiss mushrooms
1 capsicum
1 lemon
1 punnet cherry tomatoes (250g)
3 tablespoons tomato paste
2 cloves garlic
1 handful of parsley
2 servings of couscous
2 handfuls of rocket
salt and pepper
half a cup of beef stock (from stock cubes)
olive oil

Equipment

Detour Essential Camp Kitchen Kit (includes 5L pot, colander and two cutting boards)
Detour Stainless Steel Collapsible Pouring Pot (1.8L)
Detour Stainless Steel Pan (10 inch)
Detour Stainless Steel Utensil Set
Detour Kitchen Knife and Paring Knife
2 Detour Plates
2 Detour Cutlery Sets

Expert Tips:

Freshness counts when picking the right salmon. When you’re at the fishmonger’s counter, look for the most vibrant, translucent flesh. Colour means flavour. Also consider asking for tail fillets. The thick steaks, while sometimes bigger, can take a while to cook, while the flatter pieces of the tail cook quicker, more evenly.
Like the skin? Great. But even if you don’t, it’s sometimes a good idea to keep it on, because it acts as a great base to cook. You might spend 70% of your time cooking on the skin-down side, leaving you perfectly crisp, golden skin that you can either devour or donate to your mate’s plate.

Steps

1. Begin by chopping the Swiss mushrooms, capsicum and parsley, mince the garlic. The cutting board from the Detour Essential Camp Kitchen Kit provides a stable, easy-to clean work surface, and the Paring Knife is sharp, well balanced and perfectly suited for chopping vegetables.

2. Sauté the mushrooms, capsicum and half of the garlic in olive oil in the Detour Stainless Steel Pan (the pan will work on gas, radiant electric, and induction stoves). Use a low-medium heat setting. The multi-ply base of the pan will spread heat effectively, giving you perfect temperature control across the entire pan surface. Sauté until the garlic is beautifully browned and fragrant.

3. Prepare couscous in the larger 5L Detour Pot according to the package instructions. Couscous is easy and fast to prepare, making it an ideal camping side dish.

4. Add the sauteed vegetable mixture along with the chopped parsley to the couscous and gently combine.

5. In the Detour Collapsible Pouring Pot, heat the halved cherry tomatoes on a medium setting with the rest of the garlic and some olive oil.

6. Add the tomato paste. Stir it in a spot on its own first to reduce the acidity a little before combining with the tomatoes.

7. Use a Detour Collapsible Mug to measure half a cup of water, stir in the beef stock and add it to the pot. Stir thoroughly to create a savoury backdrop. Let this simmer and infuse with the tomatoes. Season with a pinch of salt and a generous sprinkle of pepper, tailoring it to your taste. Set this aside.

8. If you prefer crispier fish, pat your salmon fillets dry with a paper towel. Now, fire up your Detour pan again to a medium-high heat, add a tablespoon more oil and cook the salmon fillets to your desired level. This will only take a handful of minutes on each side.

9. Create a bed of rocket on the Detour plates, place your salmon on top, and spoon the couscous and vegetable mixture alongside.

10. Top with the saucy cherry tomatoes, drizzle some olive oil and sprinkle the left over coriander over your creation. Salt and pepper to taste and add a slice of lemon for a zesty pop.

11. Now, pour yourself a red, sit back and enjoy the sunset with this tasty twilight dish.

Expert Tips

Rattle-free, secure storage is really important for vehicle-based camp kitchen equipment. Detour Plates and Bowls have a silicone rubber insert in the base that prevents them from rattling and also makes them slip-proof even on less-than-ideal surfaces. The Cutlery and Utensils come with a silicone rubber keeper that prevents the individual utensils from bouncing or rattling around or even going Walkabout (Aussie slang for going missing) while you’re driving. The pots can be collapsed for compact storage, and the Click-safe handles can be reversed to hold the lids and any tableware nesting inside firmly.
Think about clean-up while you are preparing your meal. Take a moment to add some water and a little biodegradable soap to the frying pan as soon as you have served up the salmon. The stainless steel / silicone rubber surfaces of the cookware and tableware are easy to clean – just use a biodegradable soap and the soft side of a dishwashing sponge. Avoid using the abrasive side of the sponge on the silicone rubber – it will cause micro-scratches which will make it harder to clean in the future.
Dispose of any waste water in accordance with Leave No Trace principles, at least 70 paces | 70 metres away from the closest water source (river, stream or lake).
When cooking couscous, you can turn off the heat after the water has boiled – the grain will cook in the boiling water in around five minutes (which will save fuel if you are using gas to cook).
The Detour Essential Camp Kitchen Set includes two cutting boards – so two people can chop and prepare veggies at the same time.