Campfire Salmon

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you'll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don't like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own! 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! Ingredients 4 cups of bean sprouts 2 onions, sliced 1/4 cup of soya sauce 2 tablespoons of sesame oil limes, juiced and zested 1/4 cup of honey 3 tablespoons of ground coriander 1 two pound piece of salmon, skin removed Method 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!