text: Salmon Backpacking Recipes
  Salmon is a high protein addition to backpacking recipes. It's not a great candidate for dehydrating due to the fat content. Fortunately for salmon lovers, you can get it well preserved in single-serving pouches.
  Here are several salmon backpacking recipes shared by readers:
  Shared by Shelley Lauzon of Cornwall, ON, Canada
  Salmon cakes cooked to golden crispness on the outside.
  3 Tbsp mayonnaise (or four small packages- the kind from restaurants)
  1 pouch or can salmon
  Repackage 1/2 box of stove top stuffing and pack four small packs of mayo (can be found in bulk stores).
  Leave salmon in original pouch or can.
  Pack lemon juice and cooking oil in leak proof containers.
  Package mozzarella cheese in ziploc baggie.
  Add a little water to the onions and allow to rehydrate.
  Mix all ingredients together and let sit for 10 minutes.
  Shape into patties and cook on oiled frying pan until golden on both sides, about 5 minuets per side. Don't flip until golden or the patties will fall apart. Salmon cakes will firm up and keep shape if allowed to cook fully.
  A real lemon can be used in place of lemon juice.
  Mozzarella cheese can be brought in a block and grated in camp.
  Spicy Salmon & Noodles
  Shared by Paul Rizzo of Erie, PA
  Spicy Salmon & Noodles makes a tasty and easy backpacking meal out of ramen noodles, but you can use other dehydrated pasta.
  Servings: 1, but easy to double or triple
  1 pkg salmon
  1 pkg of ramen noodles or dehydrated pasta
  1 chicken seasoning pack from ramen noodles
  redpepper flakes or dehydrated hot peppers to taste
  Remove ramon noodles from package and store in ziplock back with seasoning pack, dehydrated hot peppers or crushed red pepper flakes.
  Boil 1 cup of water. Add ramen noodles and seasoning. Add dried pepper flakes and pour into salmon bag. Mix and eat out of bag.
  By packing meal in ziplock bags they double as garbage bags and/or leftover bags. Pouring the boiled food over the salmon in its container, usually a foil type bag, makes cleanup easy.
  Add dehydrated veggies for an outstanding dish.
  It's also good with tuna.
  Shared by Heather Kelly Fort Collins, Colorado
  ¼ cup dehydrated canned smoked salmon
  ¼ cup dehydrated peas and carrots
  Mix all of these in a ziplock before trip.
  Put ingredients in pot and add enough water to cover, let sit 5-10 minutes. Bring to boil and then let sit in pot cozy for another 5-10. You can add different amounts of water depending on how thick you like your chowder. Add liberal amounts of sea salt and pepper to taste.