Outdoor Favourites

Campfire Salmon

Ease of Preparation: Easy
4 Servings

One of the keys to campout cuisine is simplicity. Nothing beats building a fire, then taking something you’ve already prepared and tossing it on the grill. Of course you don’t have to be camping out to appreciate that simplicity. This salmon is great in the backyard too!

Campfire Salmon

4 cups of bean sprouts
2 onions, sliced
1/4 cup of soya sauce
2 tablespoons of sesame oil
2 limes, juiced and zested
1/4 cup of honey
3 tablespoons of ground coriander
1 two pound piece of salmon, skin removed


Build a fire and allow it to burn down to the coals. Alternately, preheat your grill or oven to 400 degrees.

Toss the bean sprouts, onions, soya sauce, sesame oil, lime, honey and coriander together.

Place two large pieces of aluminum foil onto counter, one on top of the other. Fold over one edge half an inch, and then repeat twice. Open up the two pieces of foil into one larger piece with a seam through the center. Place one half of the sprout mixture onto the centre of the foil. Lay salmon on top and then cover with the other half. Fold the foil along the top and sides of the salmon to create a package that is well sealed. The salad will insulate the salmon from the direct heat of the hot coals.

Place the salmon package on a rack over the hot coals and bake for 15 to 20 minutes until the package puffs noticeably from internal steam. Carefully remove from the fire and place on a serving platter. Carefully open the foil and serve immediately!

Roast Potato Salad

Ease of Preparation: Easy
4 Servings

Roasting adds flavour to just about anything – including mellow potatoes headed for a salad. The sharp flavours of capers, mustard and vinegar really perk them up. This is a popular dish at my family summer beach picnics but it’s great in the middle of the winter too!

Roast Potato Salad

Four or five thick bacon slices
Twenty or so baby red potatoes
A handful of flat leaf parsley leaves
A few heaping spoonfuls of capers
A big spoonful of grain mustard
A splash of red wine vinegar
A sprinkle or two of salt and pepper

Stack the bacon slices on top of each other then cut into thin pieces. Toss them into a large sauté pan, add a splash of water and begin heating the works over a medium-high heat. When the water evaporates and the bacon begins to brown turn the heat down a notch and continue cooking until it’s all nice and crisp. Strain and reserve the fat.

Meanwhile, preheat your oven to 400 degrees F. Cut the potatoes in half. Toss them with the bacon fat and seasoning then roast them until they’re golden brown, about forty minutes. Cool to room temperature.

Toss the potatoes with the remaining ingredients then serve right away or save for later. This salad is great when it’s made the night before the party!

Grilled Vegetable Skewers

Ease of Preparation: Easy
Approximately 8 Skewers

A grilled vegetable skewer is one of the best ways I know to get kids to eat vegetables – especially when they’re marinated in a tasty herb vinaigrette. Just about any veggie will grill nicely, so use your imagination and get ready for empty plates.

Grilled Vegetable Skewers

Eight wooden or metal skewers
One or two bell peppers
A zucchini or yellow squash
A red onion
A handful of cherry tomatoes
A handful of mushrooms
A few generous splashes of Italian Herb Vinaigrette

If you’re using wooden skewers pre-soak them in water for an hour or so, this will help keep them from burning on the grill.

Cut the vegetables into roughly equal-sized chunks then arrange as you wish on the skewers. Splash with the vinaigrette and let them marinate for an hour or so. Season with salt and pepper then grill until the vegetables are lightly caramelized and tender.



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