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Camp Salmon Bake

Camp Salmon Bake Recipe

This recipe is adapted from on by John G. Ragsdale in his book Dutch Oven Cooking.
5 from 2 votes
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Prep Time 15 mins
Cook Time 30 mins
Course Main Course
Cuisine American
Calories 382 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 (15 1/2 ounce) can salmon, drained and crumbled
  • 1/2 cup celery, chopped
  • 1/4 cup green olives, sliced
  • 1/4 teaspoon dill weed, dried
  • 10 biscuits, use your favoite recipe, and use as a crust to cover

Instructions
 

  • Oil a 10" dutch oven with the olive oil.
  • Preheat your dutch oven to about 375 degrees. A light bed of coals to sit on and cover the lid moderately, and evenly.
  • As your oven heats combine soup, crumbled salmon, celery, olives, dill weed, and soy sauce.
  • Mix well and place in the bottom of your dutch oven.
  • Cover and cook for 15 minutes.
  • While this is cooking prepare your biscuit mix.
  • Remove lid and cover evenly with the prepared biscuit mix. Replace lid and cook an additional 15 minutes, or until the bread is golden brown.
  • Serve immediately and watch the smiles appear.

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Nutrition

Serving: 179gCalories: 382kcalCarbohydrates: 36.3gProtein: 16.9gFat: 18.6gSaturated Fat: 4.4gCholesterol: 30.8mgSodium: 782.4mgFiber: 1.4gSugar: 2.3g
Keyword < 60 Mins, Camping
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