Posted by: jakinnan | May 28, 2013

Curried Salmon Pilaf



1 1⁄2 c instant rice
1⁄2 pkt vegetable soup mix (see notes!)
2 t mild curry powder
6 oz pouch wild salmon
1 T extra virgin olive oil (1 packet)
1⁄2 c fresh huckleberries
1 1⁄2 c water


For the vegetable soup mix we used 1/2 packet of a 1.4 ounce Knorr brand Vegetable Soup Mix packet. You can substitute most other brands or similar flavors.


At home: In a quart freezer bag pack the rice, soup mix and curry powder. Tuck the salmon and oil packets with it. In camp: Pick 1/2 cup wild huckleberries or blueberries (about two handfuls!) FBC method: Add the oil and salmon to the bag along with 1 1/2 cups very warm water. Stir well, fold in the berries gently. Seal bag tightly and put in a cozy for 15 minutes. Insulated mug method: Add the oil and salmon, along with the dry ingredients to a large mug. Add in 1 1/2 cups boiling water, stir well. Gently fold in the berries. Cover tightly and let sit for 15 minutes. One pot method: Add 1 1/2 cups water, the oil and salmon to your pot. Bring to a boil, add in the rice and stir. Gently fold in the berries. Cover tightly and set aside for 10 minutes. In cooler weather use a pot cozy to retain heat. For all: Fluff up and if desired sprinkle a liberal dose of Parmesan cheese on top.

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