For an easy gourmet recipe to bring with you into the outdoors, try Chef Dawn Bause’s zucchini-wrapped salmon. Most of the preparation can be done at home and the recipe doesn’t require many ingredients, yet the flavor and final presentation are spectacular.
On a warm April evening in a Michigan state park, Chef Bause demonstrated multiple recipes that are healthy, delicious and can be easily cooked in the outdoors. Before she got to the zucchini-wrapped salmon, she was cooking a grilled rosemary tilapia (which can still be seen cooking in the video below), a baked rosemary tilapia with tomatoes and vegetable cous-cous.
Chef Bause’s advice to camp cookers is to “prepare ahead of time.” As you’ll see in the video below, she has already cut up all her ingredients, and even pre-grilled the zucchini so she can skip many steps to get to the cooked final product faster.
- 1 salmon fillet cut up into chunks
- zucchini sliced semi-thin
- olive oil
- coarse salt and fresh-cracked pepper (to taste)
Begin by soaking skewer sticks in water (only if they are wooden). Cut zucchini thin enough to be able to wrap it around a ball of salmon, but not so thin that it’ll disintegrate under high heat. Chef Bause uses a mandolin to cut hers. Pre-grill the zucchini on aluminum foil on a charcoal grill just until it becomes soft enough to wrap around salmon without breaking. *May be pre-cooked at home and taken along for the camp outing in a Zip-loc bag. In the meantime, cut salmon into golf ball size chunks. When zucchini is ready, wrap it around the salmon and stick a skewer through the middle as seen in the video above. Grill above the campfire, preferably on an adjustable grill sheet for the campfire, for 10 to 15 minutes, turning occasionally.