In the October 2007 issue of Backpacker Magazine the recipe of Salmon-studded Spaghetti by Kelly Bastone was printed. While it sounded great and very tasty, it wasn't very portable for backpacking. It needed 2 pots, along with a longer cook time.
In my One Pot Makeover I changed a few things and whipped it up in one pot. It cuts down on fuel needed as well as cooking time. The result is a very tasty and more friendly meal. It isn't a lightweight meal, but it will fill you up. As for carrying the artichokes and capers - this needs to be a first night out trip. They will be fine carrying them for the first day. The artichokes I used did come with a poptop as well, if you don't mind carrying a can out, by all means pack the can in. Capers are pickled - they don't spoil very fast.
Artichoke Salmon Pasta
In a sandwich bag:
8 ounces thin spaghetti (5-6 minute cook time) broken into thirds.
In a snack bag:
1/4 cup Italian seasoned bread crumbs
1/4 shelf stable Parmesan cheese
In a sandwich bag:
1 14-ounce can quartered artichoke hearts, drained (non-oil type)
1 Tbsp capers, drained (non-oil type)
1 3-ounce foil pouch smoked salmon
2 packets extra virgin olive oil (2 Tbsp)
Bring 4 cups water to a boil in your pot (2L size recommended). Add in the pasta and cook for time on package (mine was 6 minutes). Lower heat on stove to keep the water gently boiling during cook time. When done, turn off stove and carefully drain the pasta.
Add in the artichokes and capers, salmon and oil, mixing in well. Return to your stove and on very low heat carefully warm up for a few seconds. Turn off stove and add in the cheese/bread crumbs. Stir to blend.
Serves 2 large appetites or 3 small ones.
Dry packed weight: 1 lb 9 ounces.
Nutritional info per serving, based on two servings.
750 calories, 20 grams fat, 35 grams protein.
I cooked it in a GSI n'Form Backpackers Set.
Everything from the store:
Packaged and ready to go:
Cooking the pasta:
Stirring in the salmon and artichokes:
Final mix ins: