Salmon burgers - oven baked

This was based off a combo of recipes between Melissa and Dallas Hartwig's It starts with food and Melissa Joulwan's Well Fed 2.

In a bowl, mix together:
Big can of salmon, drained  (14 ish oz?)
Half a can of sweet potato (1/2 cup ish)
1/2 ish almond flour
2 eggs
Spices! Like:
Big shake of parsley
small shake paprika
garlic
salt
pepper

Let sit in the fridge for 10 minutes.  (Or, 2 if you're impatient like me.)

On a large cookie sheet, put some parchment paper and brush it with melted ghee.
Use a 1/3 cup scoop, scoop out mixture and form into patties.
I formed about 8.  It filled up the entire sheet, I made them around 3 in. across.

Brush the tops with ghee, bake in an pre-heated oven at 425 F for 20 minutes.  Pull them out, flip the burgers over, and brush again with ghee.  Cook for another 15 minutes.

Scooter

Slaw Salmon Saute

Got this idea from http://www.katrina-runs.com/whole-30-day-20-pass-the-cheese

I was going to follow it almost to the letter, but was too lazy to go get the ingredients I didn't have.  

So:

Saute an onion in some whatever oil.

After a bit, add garlic, half a bag of broccoli slaw, and a small can of green chiles.  (Chop the green chiles).

When that is wilted, add some greens (bok choy this time) and a can of salmon.

Heat through.

Easy and good!

Scoot

Backpacking food!

Will update this post when I've test-rehydrated some stuff.

3 trays of salmon, 1 can of the bear-and-wolf brand per tray
1 tray of celery, 3 stalks, diced
3 trays of frittata, + salsa verde sprinkled on top
2 trays of 2 chicken-and-apple sausages.  (I heated up the sausages in the microwave, then tried to get the pork casing off, more-or-less unsuccessfully.  I then whirred these in the food processor, then spread them out on the trays.  The idea, if these re-hydrate in a freezer bag well, is too add dried sweet potatoes, and have a kind of hash in the mornings.)
1 tray of Wholly Guacamole (the pico-de-gallo kind).  The internet says guac can be dehydrated and then rehyrdated on the trail.  I'm not getting my hopes up, but I'm trying it.
2 trays of blended chile verde.


Chile verde recipe:
Saute 2 onions, diced small, in chipotle olive oil
After a few minutes: Add 1-2 cloves garlic
After a few minutes: Add 1-2 bell peppers, diced small
After 5-10 minutes: Add a bunch of either diced or shredded sweet potato, some pepper, and cumin.
After 5-10 minutes: Add a can of diced tomatoes, a can of green chiles, and 2 (16 oz.) jars of salsa verde.

Simmer until sweet potatoes are done.  Add 2 (larger) cans of chicken.  Simmer until desired consistency.

Blend for dehydrating.

Scooter

(P.S. - I used the canned chicken specifically because it supposedly rehydrates better, since it has been pressure cooked.  I read it on the internet, it must be true!)

Update 3/11/13:

Rehydrating test!  (At work, not on the trail).  Put the various recipes into a freezer-quality quart bag from Ziploc.  (It's worth noting that Ziploc officially says that their freezer bags are not meant to withstand boiling.  So, throw your dice where they may fall.  I add hot water, not boiling, and have not had problems.  I'd recommend keeping it in another container (mug, bowl, etc) while it's rehydrating just in case of leaks or whatever.  However, if it doesn't work for you, you've been warned.  See also FreezerBagCooking.com )

Chile Verde: Rehydrates well, delicious.  Win.

Guac: Rehydrates pretty well.  The texture is, of course, somewhat different.  I am more than pleasantly surprised (I didn't think dehydrating something with so much fat in it would work that well).  Should be an interesting addition on the trail.  Be careful not to add too much water.

Sausage and some pieces of dried sweet potato puree as an experimental breakfast:  Added way too much water.  However, the sausage rehydrated well and quicker than expected, so we'll call it win.  I think this will be a good change from the eggs for breakfasts.

Next up:
Need to dry:
More guac
Beef Jerky
Chili
Blueberries
Other fruit?

8 minute easy meal

Use a mandoline slicer to make zucchini noodles.  I know this sounds finicky and not fast, but is super easy and goes surprisingly fast.
Add to a pan with a dollop of coconut oil.  Sprinkle with garlic powder, salt, and pepper.
Saute 5 minutes.  Add a can of salmon.  Heat until warmed through.

If you have pesto, add a dollop of pesto at the same time as the salmon.

Super delish.

Grilled Stuffed Peppers and Salmon-Zucchini Rolls

Was going to a BBQ, wanted to bring a potluck thing to share and something to throw on the grill.

Potluck thing to share, from Sarah Fragoso's Everyday Paleo

Combine and mix in a bowl:
2 cans salmon
1 large lemon
Couple shakes of dill
Couple turns of ground salt
Couple turns of ground pepper

Take a couple medium zucchini and a mandoline slicer.  Slice the zucchini long ways.  I tried to use the thick side, which was just too thick, and the thin side worked well as long as I maintained downward pressure on the zucchini through the blade.

Plop some zucchini on the end of a zucchini slice, and roll up.  Secure with a toothpick.

Something to throw on the grill:

Saute some onions, add some italian seasoning, add a can of drained, diced tomatoes and let cook until most of the moisture is gone.
Whir some cauliflower in the food processor, then microwave for two minutes with a little bit of water.
Defrost some random meatballs from the freezer and chop up.
Combine the above, and put into a bell pepper cut in half, top to bottom.  Wrap in foil.  Cook on grill for 10-15 minutes.  Awesome.

Scooter