Ingredients: (serves 1-2)

• Sesame Oil (at least 2 Tbsp)

• 2 Salmon Filets with the skin removed

• 1/2 a bundle of asparagus, cut each spear into 4 sections

• 2 cloves of garlic, minced

• 2 Tbsp ginger, minced

• 1/2 Red Chili Pepper, deseed and minced (add or remove depending on spice tolerance)

• 4 salad onions, sliced (separate the white and green parts of the onion)

• 4 Tbsp soy sauce

• 1 Tbsp of Mirin Rice Wine

• 3 Tbsp of honey (depends on how sweet or salty you like your sauce)

• 2 tsp sesame seeds

• 1 Tbsp of Spicy Mayo (I like to use Sriracha mayo or Peri Peri mayo)

• 1 packet of ready made rice or you can prepare your own

Kit Needed:

1 pan (at least 7-8 in, preferably nonstick), gas stove, spatula or spoon, 125 ml sealed container (to partially prepare sauce), small cup or bowl, 500 to 700 ml cup to boil water and heat rice.

Packing Tips:

Bag and freeze the salmon filets the night before you leave. The salmon will then thaw throughout your hike. I also like to partially prepare the sauce by combining the soy sauce, mirin, honey and 1 tbsp of the sesame oil into a small 125ml container. The other ingredients get chopped and added at camp. Everything then goes into a large ziplock bag (this does get reused often if it is not used as a garbage bag)

Method:

1. I like to begin by preparing the rice. At camp it’s a bit faster to just use bagged rice that only needs to be reheated. To do this bring roughly 500ml of water to a boil. Once boiling, remove from the heat and place the bag of rice inside. Set aside to warm the rice through while you prepare the rest of the meal. (Feel free to make your own rice if you’d like. To see how I do this at camp, take a look at my Korean beef recipe)

2. Preparing the Soy Ginger Marinade/Sauce. Start by mincing the garlic, ginger, and red chili pepper. Then slice and separated the white and green parts of the salad onions (set aside the sliced green parts of the onion for later).

3. Combine the minced garlic, ginger, chili pepper, whites of the onions and 1 tsp of the sesame seeds into a small cup. Add the pre-mixed wet ingredients (soy sauce, mirin, honey, 1/2 the sesame oil) and stir to combine. Set aside

4. Cut the salmon filets into evenly sized cubes and place them into a ziplock bag. Now add the marinade to the bag and mix to combine. Set aside to marinate while beginning to prepare the asparagus.

5. On medium high heat add 1 tsp of sesame oil to your pan. Once hot add the cut asparagus spears to the pan.

6. Once the asparagus is nearly cooked through, it is now time to add the salmon cubes. Once the salmon has been added, add about half the remaining marinade from the bag into the pan as well.

7. Turn the heat to high and carefully stir everything to combine. Be gentle as you do not want to break apart the cubes of salmon as you are mixing. The purpose of the high heat is to reduce to marinade into a sticky sauce to coat the salmon and the asparagus. (this is much easier with a nonstick pan)

8. Once the sauce has reduced and the salmon is cooked through, remove from the heat.

9. Now place a bed of rice either on the skillet you were just using or a separate plate. I like to use the same skillet so I can heat up the rice again if it as begun to cool. Top the rice with your salmon and asparagus. Sprinkle on some of the green parts of the onion (that you set aside earlier), sesame seeds, and a nice drizzle of the spicy mayo. Enjoy!