Thanks to sponsor Wild for Salmon

If you can’t make it to Washington’s rivers to catch your own salmon, I’ve got you covered. Check out Wild for Salmon—an amazing company that ships fresh, sustainably caught salmon right to your door; be sure to use the discount code ChefCorso2024.

The Quest for Washington Wild Salmon

Meeting up with my guide, the host of Hook, Line, and History, I knew I was in for a treat. She's lived in the area for years, deeply connected to the land and its waters, and knows the ins and outs of fishing in these parts. We set off on a bumpy, overgrown road—a real Pacific Northwest experience! But the destination made it all worth it: the mighty Queets River, just a few miles from the Pacific Ocean, where wild coho salmon are making their annual journey to spawn.

This time of year, the river is calm, wide, and teeming with life. You can feel the energy of the fish as they prepare for their upstream migration, and I couldn’t wait to get my line in the water.

Spinner Fishing: My First Time!

Fishing is not new to me, but spinner fishing was a whole new ballgame. My guide explained the technique—using spinners with a weighted body and blade to attract the salmon. The crazy Alberto knot was our secret weapon, helping me cast with precision. It was a blast learning the nuances of the gear, but honestly, just standing in the river, feeling the current, was an experience in itself.

With every cast, the anticipation built. The spinner would cut through the water, and my heart raced every time I heard a splash. Then it happened—fish on! Unfortunately, it wasn't a salmon…it was a classic trout, which was still a good eater and a keeper.

Preparing Pan-Seared Trout with a Chef’s Twist

Once we had our catch—beautifully cleaned and prepped—it was time for my favorite part: cooking. We kept it simple, using ingredients anyone would likely have at home. A quick, easy sauce with cilantro, honey, dijon mustard, lemon juice, and salt was the perfect complement to our pan-seared trout. The key to cooking outside is keeping it fuss-free yet delicious, and this dish was just that.

While the fish cooked, the scent filled the air—pure heaven. I had also foraged some wild blackberries earlier, and their sweet, tart flavor paired perfectly with the richness of the trout. A squeeze of lemon and the berry garnish and we were ready to eat.

A Catch and Cook Meal to Remember

Sitting on the riverbank, sharing this freshly cooked trout, we honored the fish and the land it came from. The fish was delicate, flavorful, and had no “fishy” taste—just the clean, fresh essence of the Pacific Northwest. The bright pop of the berries added a refreshing contrast, making every bite feel like a celebration of the natural world around us.

As a chef, I always aim to connect people to their food. This experience was about more than just catching and cooking—it was about embracing the place, the culture, and the history of the Pacific Northwest. For me, this is the magic of cooking outdoors. Every meal becomes an adventure, and every bite tells a story.

Order Wild for Salmon

If you can’t make it to Washington’s rivers to catch your own salmon, I’ve got you covered. Check out Wild for Salmon—an amazing company that ships fresh, sustainably caught salmon right to your door; be sure to use the discount code ChefCorso2024. You can have that wild, fresh taste of the Pacific Northwest in your own kitchen. Whether it’s black cod, coho, or king salmon, they’ve got it all. And trust me, it’s way better than what you’ll find at most grocery stores.

This trip to the Queets River reminded me why I love what I do. From the thrill of the catch to the joy of preparing a simple, fresh meal and sharing the experience with a new friend. I can’t wait to head out on my next adventure, learn more, and, of course, cook up something delicious along the way. Until next time, happy cooking!

Honey Dijon Sauce

• Cilantro – 1/2 C
• Honey – 1/4 C
• Dijon Mustard – 1/4 C
• Lemon juice – 1/4 C
• Salt – to taste
• Optional – Garlic Powder – 1/2 tsp
• Scale up as needed

The post Catch and Cook Wild Trout appeared first on Hazeadventure.

Prepping Top cheap and easy backpacking meals: The Pantry

For any meal plan, I always start in the pantry.  I check out what I have.  There might be some rice, instant mashed potatoes, pasta, rice/ramen noodles, tortillas, breads, etc in there that are calling to be used up. These are the building blocks for hearty, filling meals.

Flavors

Next I think about what kind of flavors I would like for my trip.  Italian, Chinese, Thai, Indian, Traditional or something else.  This then guides which spice mixes, seasonings and liquid ingredients I am going to pack.

Thinking Chinese?  Pack soy sauce, rice vinegar, ginger powder and something spicy

Does Italian sound good?  Pack Italian seasoning, garlic powder, chili flake and balsamic vinegar

Or maybe Thai?  Pack curry paste, fish sauce, limes, rice noodles/rice and ginger powder.

Pack it up

Once you have your recipes ready, it’s time to pack it up.  It’s best to stay organized in your backpack and a little time now will save you some struggle come meal time at camp.  I like using stuff sacks or packing cubes for each recipe or each day of meals.  You can also pack a spice/flavor kit with all of your spices, oils, vinegars and sauces in one spot for less stress when it’s time to cook.

Here are a couple classic recipes to get your rolling.  All of our recipes are easy to scale up for multiple portions or scale down to a single person.   They are also easy to customize so if you see an ingredient you don’t love, you can feel free to omit or switch out for your favorite flavor or to be able to hit your dietary specific restriction. 

Stroganoff

An absolute classic.  I use beef jerky as the protein source and it hydrates really well in dishes.  Try some mixed dried mushrooms and foraged herbs to really elevate this dish. 

Pad Thai

Another classic to have in the pantry.  I absolutely love eating noodles outdoors.  I don’t know what it is, but they just taste better outside.  And they taste even better when you whittle up some campy chopsticks from some fallen twigs to enjoy.  I’ve included 2 versions of this recipe. 

One using peanut butter that’s easier to shop for and one using traditional tamarind paste and fish sauce.  Don’t be afraid of packing along some snap peas or bell peppers.  They last longer than you think away from refrigeration and add some needed texture, crunch, color and micronutrients. This meal also clocks in at about $2.40 per portion

Tropical Oatmeal/Granola

In the United States, maple and apple cinnamon are classic flavors come breakfast time.  For me, these flavors have gotten a little tired and I just  need something different.  I love raiding the bulk aisle in the grocery store for dried mango, papaya, pineapple, banana chips and more for this breakfast recipe. 

Add some coconut milk powder, water and top with your favorite granola (or dry granola bar) and you’ve got yourself a tasty way to start your day.  Depending on how you shop for your ingredients, the cost could be less than $1.00 per portion.

Mango Fried Rice

This recipe is a new favorite and can actually be made with regular rice, instant rice or precooked grain mixes.  It’s a great option for a quick lunch or dinner.  I’ve added some ingredients that are really easy to shop for to create a filling bowl of Chinese flavors.  Oranges, almonds, chicken and soy sauce are the base.  You can also make this a wrap!   Cost for this recipe: less than $1.50 per portion

Thanks for coming along for a dive into the pantry.  And remember, creating a tasty meal plan for your adventure doesn’t have to be a challenge.  Using a few of these tips and a few of our recipes will put you on the path to a fun, memorable and tasty experience.  Cheers!

Recipe Cards

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Outdoor Eats: Camping Meals and Camping Recipes!

On this trip I did a variety of trail-tested recipes, using no more than 10 fresh ingredients, you an enjoy anywhere. Try these out, or visit my site at www.outdooreats.com for even more awesome meals!

The post Top cheap and easy backpacking meals appeared first on Hazeadventure.