In 2008 I made this one pot method recipe for our season of Trails & Cooking – Episode 2 (the video is linked below), and was filmed along the Olympic coastline.
Salmon Alfredo Pasta is easy to make, and will you up. So much we revisited the recipe and reshot the photos.
Dry ingredients. I left the tomatoes whole, but they can be easily crushed up.
Ready to cook.
Ready for the alfredo and salmon.
Salmon Alfredo
Ingredients:
- 8-ounces uncooked small pasta shapes (7 minute or less cooking time)
- ¼ cup diced sun-dried tomatoes or freeze-dried
- 1 packet dry Alfredo mix
- ¼ cup dry milk
- 1 pouch 6 to 7-ounces salmon or 2 2.5 ounce pouches
At home:
Pack the pasta and tomatoes in a sandwich bag. Pack the Alfredo mix and milk in small bag. Put the salmon pouch with the bags.
In camp:
Bring 4 cups water to a boil in a 2 Liter nonstick or HAA pot. Add in the pasta and tomatoes and boil gently till done (note time on pasta package, ours was 7 minutes).
When done, turn off the heat and drain off the water reserving about 1½ cups water (we drained it into a measuring cup I always carry that is ultralight). Add the reserved water back to the pot with the pasta.
Add in the dry Alfredo and milk. Stir in well. Add in the salmon, stirring in well. Heat over low heat if desired. If desired sprinkle in some no salt seasoning, black pepper, or shelf stable parmesan cheese.
Serves 2.
Notes:
We used cherry tomatoes we freeze-dried at home, so were a very orange color. If you use commercially freeze-dried they will be red. I like growing the unusual on our homestead.
See the video: