Serves: 4
Total Calories: 263

Minute rice (use box guide for 4 servings)
1 cup sliced mushrooms
1 bunch fresh basil, rough chopped
2 jalapeño peppers (to taste), finely chopped
4 cloves garlic, minced
1/2 cup olive oil
salmon (4 servings= 6 to 8 ounce portions) frozen
foil to cover salmon at camp

AT HOME:
1. Slice mushrooms; chop basil and jalapeños and put in Ziploc bag.

2. Mince garlic put in bag.

3. Place salmon in Ziploc bag.

4. Refrigerate.

AT CAMP:
1. To hot pan with olive oil, add garlic and fry until slightly brown.

2. Add salmon and a dash of olive oil onto top of fish.

3. Add jalapeño, basil and mushrooms.

4. Cook until desired doneness (approx. 3 minutes per side).

5. Remove and place on foil.

6. To same pan, add water (amount according to rice box instructions); boil.

7. Add minute rice; turn off heat and cover 5-7 minutes. Stir, serve and enjoy.

Equipment:

Camp stove

One boiler pot

Fun Fact: Short canoes are not faster than long canoes.

Nutritional Facts:

Serves: 4
Total Calories: 263
Calories from Fat: 240

More Recipes from the In The Wild Chef Cookbook:
Beef Curry Noodle Bowl
Buckaroo Casserole
Buffalo Chicken Wraps
Camp Onion Rings
Camp Tiramisu
Carne Asada with Sherrie’s Cilantro Lime Rice
Curried Salmon Pilaf
Ginger Lemon Chicken
Grand Canyon Coleslaw
Grilled Onion Blossom
Grilled Pepper Provolone Flatbread Pizza
Mel’s Bow Tie Pasta
Pancake Toast
Pizza Biscuits
Ramen Pot Pie
Sassy’s Sweet and Sour Chicken
Sausage Ragu Penne Pasta
Slader Double Cheese Taters
Spaghetti Olio (Aglio E Olio)
Split Pea & Bacon Soup
Tanner’s Spam Fried Rice
Tuna Melt Wraps
Tuscan Stew (Sausage Zuppa)
Vegetarian Chipotle Chili
Wild Jalapeño Mushroom Salmon with Rice