Salmon Mac and Cheese
If you’re camping with the tykes, this punched-up version of a camp comfort dish is sure to be a hit. Cooked chicken breast, tofu, or canned tuna can replace salmon, if desired. Recipe can be halved and extras can be reheated in a pot with a little rehydrated milk powder.
2 - 5 1/2 oz (160 g) cans wild salmon
1/4 tsp (1 mL) salt
1/2 tsp (2 mL) black pepper
1 tsp (5 mL) red chili flakes
1/4 tsp (1 mL) nutmeg
1 cup (250 mL) low-fat sharp cheddar cheese, shredded
2 Tbsp (30 mL) butter
1 lb (450 g) whole grain rotini
1/4 cup (60 mL) skim milk powder or soy milk powder
1 pint (500 mL) cherry tomatoes, quartered
3 cups (750 mL) baby spinach
Salt and pepper to taste
At home
Drain salmon and place in reusable container along with salt, black pepper, chili flakes, and nutmeg. Place cheese in separate container; put butter in another small container.
At camp
Bring pot of water to a boil over camp stove and cook rotini until slightly al dente. Stir occasionally to keep pasta from sticking.
Meanwhile, rehydrate milk powder with about 1/2 cup (125 mL) water; whisk until the consistency of liquid milk.
Carefully drain pasta and mix with milk, cheese, and butter until pasta is well coated. Add salmon, cherry tomatoes, and baby spinach to pasta; toss together. Season with additional salt and pepper, if desired.
Serves 6.
Each serving contains: 419 calories; 29 g protein; 9 g total fat (4 g sat. fat, 0 g trans fat); 60 g carbohydrates; 1 g fibre; 452 mg sodium
Source: "Get fired up", alive #346, August 2011
Salmon Mac and Cheese
Directions
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Tourtière AU Cerf
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
Artichauts en Barigoule
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de Canut
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.