Smoked Salmon and Kohlrabi Noodles
Kohlrabi cut into ribbons, seared in the pan, and finished with a foil packet of salmon. A cooler meal that isn't sandwiches.
- calories
- 520
- weight
- 14 oz
- cal / oz
- 37
- protein
- 34 g
- serves
- 1, scales
- prep
- 10 min
- cook
- 10 min
- total time
- 20 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Lunch
- Dinner
- Canister stove
- Liquid fuel
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Gluten free
- Dairy free
- One pot
- Pre-mix at home
- Needs a cooler
- Basic
Ingredients
| Kohlrabi | 1 medium | peeled and cut into thin ribbons or matchsticks at home |
|---|---|---|
| Foil-packet or vacuum-sealed smoked salmon | 4 oz | trout or mackerel works the same way |
| Cherry tomatoes | 10-12 | halved |
| Red bell pepper | 1/2 | diced |
| Carrot and celery sticks | 1 each | |
| Shelf-stable hummus | 1 single-serve cup | |
| Olive oil | 1 tbsp | |
| Dried herbs | 1 tsp | dill, parsley, or chives |
| Lemon juice | 1 tsp | from a squeeze bottle |
| Salt and pepper | to taste | |
| Dark chocolate | 1 small bar | |
| Pecans | a small handful |
Method
- Heat the oil in a pan over medium. No water goes into this meal.
- Add the kohlrabi ribbons and cook four or five minutes, tossing, until they lose the raw crunch but still have some bite.
- Add the pepper and tomatoes. Two more minutes, until the tomatoes start to collapse.
- Kill the heat. Flake the salmon in and fold it through so it warms without cooking further.
- Season with the dried herbs, lemon, salt, and pepper.
- Eat the carrot and celery sticks with the hummus on the side. Chocolate and pecans after.
This started as a desk lunch, which means it assumed a refrigerator and a microwave. On a trip it works because kohlrabi is one of the few vegetables that will sit in a cooler for three days without going soft or weeping, and because smoked salmon comes sealed and needs no cooking at all.
Cutting the kohlrabi at home is the part that matters. Ribbons cook in five minutes over a stove; chunks take twenty and burn the outside first. The salmon goes in off the heat because it is already cooked, and reheating it hard turns it dry and chalky. The hummus and sticks on the side are there because a hot pan of vegetables is not enough food by itself, and they need no pot.
Packing
Cut the kohlrabi, pepper, and sticks at home and pack them in one container in the cooler. Salmon and hummus stay sealed until you open them. Oil, lemon, and herbs live in a small bottle kit.
Variations
- Swap the kohlrabi for a pouch of precooked rice if you want more carbohydrate.
- A pouch of tuna or a tin of sardines replaces the salmon and needs no cooler at all.
- Add a half avocado on day one, before it turns.
https://www.schuesselglueck.de/lunchbox-tutorial-lachs-mit-kohlrabipasta