 Going salmon fishing?? Like outdoor cooking?? You used the right fishing tackle, fishing reel and fishing lures. You carefully planned your fishing trip after checking out the various fishing reports. You've caught that wild Alaskan salmon from the stream or through saltwater fishing. Now you're ready to prepare a feast. Try out this recipe for salmon. Everything is in one pot (that's easy outdoor cooking!) All you need is your salmon, a dutch oven, some charcoal briquettes and an appetite! |
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Baked Salmon and Rice 12” Dutch Oven 8-9 coals below 16 coals above 3-5 Good sized portions of salmon (1 for each person eating) 1 1/2 Cups Rice 2 1/2 Cups chicken broth 2 cans Cream of Mushroom Soup 2 medium onions 1/2 cup mushrooms 2 stalks celery, sliced chopped fresh parsley 1 tsp chopped garlic 1 lemon, sliced black pepper (preferably coarse ground, or, better, fresh ground) Salt Butter 1. Pour rice and broth into a 12” DO. Mix in the Cream of Mushroom soup (It doesn’t need to be well blended). 2. Mix the onions, mushrooms, celery, and garlic together, and layer on top of the rice. 3. Lay the fish on top of the veggies in a circle. 4. Slice the lemon and put one or two slices on top of each piece of fish. Put about a half tbsp of butter on each fish piece. 5. Salt and pepper (I'm pretty liberal with the pepper). Sprinkle in the parsley, and I like a spritz or two of Worcestershire sauce. 6. Bake at 350 until meat and rice are done (about 40 min to 1 hr). The fish will be steamed. The juice cells in the lemons will burst and drip lemon juice down into the fish. Yummmmm For further info on Dutch Oven cooking, click here |
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