Campfire Lemon Salmon

It is hard to cook paleo while camping… kind of ironic since that’s all the cavemen did! Who doesn’t want hotdogs and s’mores?!? This foil packet salmon is so satisfying and easy that I bet any caveman would turn in those calorie laden meals for this one!

I made the packets before heading out to camp. As soon as we got there, I got a fire going nice and hot to create embers and then used them to cook the packet.

The Before:

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The During:

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The After:

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Ingredients:

1 pound salmon filet

Drizzle of olive oil

1 lemon cut into thin slices

1 bunch parsley

Salt & pepper

1/4 cup white wine

1. Before heading out on your trip, assemble the packet. Drizzle olive oil on a sheet of heavy duty aluminum foil. Lay out half the lemon slices and top with half the parsley. Place the salmon on the parsley, and season with salt and pepper. Cover with the remainder of the parsley and lemons, pour wine over, and form a tightly sealed packet. Keep it in the cooler until ready to cook.

2. Upon getting to your campsite, make a hot fire to create embers. Place packet directly on embers and cook for 8 minutes on each side.

3. Carefully remove the packet and let cool for a minute until opening. Be careful of the steam!

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Fluke Puttanesca

There’s something glorious about finishing up a tough workout and getting a text from your dad with this picture:

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It means two very good things:

1. My dad had a great time out on his boat today.

2. DINNER!

Growing up we always had fluke breaded and fried, but that doesn’t work out too well on the diet. I love a foil packet meal, and figured that would be a great way to keep my awesome new grill working for us! Creating a quick and easy puttanesca sauce also allowed me to use up some of our fresh produce out of the garden.

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Ingredients:
2 large fish filets (I used fluke, but any filet would work)
1 tsp. olive oil
1 onion – diced
4 cloves garlic
1 Tbsp. anchovy paste
4 plum tomatoes – chopped
2 Tbsp. capers
1/4 cup pitted olives – halved
1/4 cup chopped basil

1. In a large skillet, heat oil over medium high heat. Add onions and garlic and brown. Stir in anchovy paste and allow to melt into the onions and garlic.
2. Add tomatoes, capers, and olive. Reduce heat to a simmer and allow to cook for 5 minutes, then stir in basil.
3. Place each fish filet on a large piece of foil. Top with puttanesca mixture. Seal by forming a packet with the foil.
4. Heat grill to medium high heat. Grill packets for 15 minutes.
5. Remove packets from grill and carefully open to serve.

Campfire Buffalo and Beets

There’s nothing like a camping trip! This trip is to the Taylor Family Campground on the Delaware Water Gap. We are heading out on a two night trip, which will involve hiking the Appalachian Trail and checking out the Lakota Wolf Reserve. This will be my first time camping on my modified Paleo Diet, and it has made planning ahead even harder than the typical camping trip. How am I going to do this without s’mores??

As I type this, my fridge is full of yummy goodies for the weekend. I will prepare this meal before we hit the road so that it is ready to throw on the fire as soon as we get set up. When we return, I will update this entry with pictures of my campfire creation….for now, fingers crossed that everything will turn out delicious.

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Ingredients (and supplies needed for the campfire):
2 buffalo medallions
1 clove garlic – minced
1/4 cup Worcester sauce
1 tablespoon brown sugar (I use the Splenda blend)
1 Tbsp. olive oil
Salt & pepper to taste
Cast iron skillet
Tongs
Silicon pot holder
Firewood, newspaper, kindling, and a lighter

Before the trip:
1. To create the marinade, whisk together garlic, Worcester sauce, and brown sugar in a small bowl.
2. Place the buffalo medallions in a ziplock bag and pour the marinade over them. Remove all air from the bag before sealing and then pack in the cooler.
3. Peel the beets and cut into 1 inch chunks. Remember, they will stain your hands and countertops. You may choose to use gloves, and make sure to clean up with bleach.
4. In a medium bowl, stir the beets with the olive oil, salt, and pepper to coat them.
5. Using heavy duty aluminum foil, wrap the beets in a packet that will be thrown right into the fire to cook. Place the packet in the cooler for the trip to the campsite.

Upon getting into camp:
1. Get the fire roaring! Hint: use way more kindling than you anticipate needing.
2. Once the flames have died down you will have nice embers. Place the beet foil packet right into the Embers. They will need 40 minutes to cook.
3. With about 15 minutes left for the beets to cook, place the cast iron skillet on the embers to heat up for 5 minutes.
4. Cook the steaks to your preferred doneness on the skillet. 3-4 minutes per side will give you a juicy medium rare!
5. Using the potholder, remove the beet packet from the fire and carefully unwrap.
6. Serve a mound of beets with a juicy buffalo steak, and make sure to pour yourself a glass (or plastic cup….we are camping after all) of red wine.20130602-105307.jpg