Wild salmon can travel hundreds if not thousands of miles in their far-flung lives, migrating from their freshwater birth places to deep-sea feeding grounds, and finally back home again to spawn and complete their life’s journey. This epic cycle never ceases to amaze and inspire me, especially in the summer when the salmon begin to run.
This also has me thinking about all the places that wild-caught salmon can travel with you this summer, whether you’re headed to the park for a picnic, to the beach to soak up some salt and sun, or hitting the road with a stack of playlists and snacks.
Salmon isn’t the obvious choice when you’re planning out packable meals for your travels — something like cold cuts or pre-made foods from the deli counter is probably more top of mind — but salmon can be just as fast and easy to prepare. Plus, having a cooler full of snacks or meals that feature wild-caught fish is a surefire way to elevate any summer outing.
I have a few salmon-centric recipes in mind that I think can be fun and easy to eat wherever your travels bring you this summer, no utensils required.
Salmon Kimbap: This Korean-inspired seaweed-and-rice roll is filled with crunchy veggies and flaked salmon. It’s shareable and snackable. This one is best assembled shortly before you head out the door, as freshly steamed rice will dry out if stored in the refrigerator.
Salmon Salad Sandwich: A fish salad sandwich with classic flavors, featuring salmon instead of the expected canned tuna. You can make the salmon salad up to 3 days before your travels.
Chipotle-Spiced Fish Cake Sandwiches: Another sandwich option, with a kick. This recipe is made with ground sockeye salmon, which keeps prep streamlined. You can even make the patties ahead of time and stash them in your freezer, reheating them when you’re ready to assemble your sammies.
Seafood Charcuterie: For a feast for the eyes, consider putting together a charcuterie board that features cold smoked salmon.
Coho Summer Rolls: These Vietnamese-inspired rice paper rolls are literally named after the season. You can’t go wrong. Well, you might if you’re new to making summer rolls, as the rice paper can be tricky to handle, but remember — the mistakes are completely edible, until you get the hang of things!
Before I sign off this week, a quick food safety note: If that summer heat hits the 90s, you’ll want to enjoy any cooked seafood (or any perishable food, for that matter) within an hour after taking it out of the fridge or cooler. Otherwise, cooked seafood is good for up to 2 hours at room temperature.
Live Wild,
Monica
Pictured above: A fresh summer roll filled with veggies and flaked coho salmon, mid-roll on a cutting board, surrounded by a platter of colorful, crunchy fillings.
