Grilled Salmon with Preserved Lemon Herb Sauce

1 large filet of Salmon, about 3 pounds

3 tablespoons olive oil

Salt and pepper

Drizzle olive oil, sprinkle salt and pepper on the salmon and cook over the grill, about 15 to 18 minutes.

Herb Sauce:

1/4 cup minced preserved lemon

1 tablespoon roasted garlic (about 3 cloves)

2 teaspoons thyme leaves

1 cup roughly chopped Italian Parsley

1 tablespoon minced rosemary leaves

Olive oil  

Juice of a grilled lemon

Whisk Together and drizzle over grilled salmon.


Grilled Salmon and Wild Mushrooms

This recipe was provided by Nelly Hand from Drifter’s Fish.

1 large filet of Salmon, about 3 pounds

3 tablespoons olive oil

Salt and pepper

3/4 pound wild mushrooms

3 tablespoons butter

1 1/2 teaspoon thyme leaves

2 garlic cloves, minced

Drizzle olive oil, sprinkle salt and pepper on the salmon and cook over the grill, about 15 to 18 minutes.

Cook wild mushrooms in butter, thyme, and garlic over low flame until cooked through, about 5 to 7 minutes.

Add the wild mushroom mixture directly over the salmon. Serve.


BBQ Chicken of the Woods Mushroom Pizza

This recipe was provided by Raven Madison

Raven’s take on a BBQ “Chicken” Pizza is loaded with freshly foraged and homemade ingredients from Cordova.

If you’ve never tried making pizza over the fire I highly recommend it. Good pizza requires a lot of heat and you can easily achieve that with a pile of hardwood coals. The smokey flavor and the just perfectly charred crust will have you turning off your oven and stoking up the fire.  

Dough recipe:

2 cups flour

1/4 cup sourdough starter

2 1/4 teaspoon yeast (or one packet)

1 teaspoon salt

1 teaspoon organic sugar

1 teaspoon garlic powder

2 tablespoons oil

3/4 cup hot water

Mix flour, salt, sugar, and garlic together in a mixer on low. In a separate container mix hot water and yeast. Once the yeast is dissolved mix in the sourdough starter. Mix flour mixture and sourdough starter together and oil. Knead for 5 minutes. Let rest for 24 hours in a well-oiled bowl on the counter.

Split dough in half, roll into balls and let rest for 10 minutes.

Form the dough balls into rough 12-inch circles. Grill on a grill grate or cast iron pan over coals for 5 minutes, watching closely so as not to burn.

Using tongs, flip the dough over the top with sauce, chicken of the woods mushrooms, cheese and any other toppings you desire. Continue to cook the pizza until the dough is completely cooked through and the cheese is melted, about 10 minutes more.

Homemade BBQ sauce:

2 cups ketchup

1/2 apple cider vinegar

1/4 brown sugar

2 tablespoons honey

1 tablespoon Worcestershire sauce

1 tablespoon lemon juice

1 tablespoon Cholula hot sauce

A hearty pinch of each: paprika, black pepper, salt, chili powder, garlic powder, onion powder, and cayenne pepper

In a medium saucepan combine the ketchup, vinegar, sugar, honey, worcestershire sauce, lemon, hot sauce and spices. Bring to a simmer and cook for 10 minutes or until slightly thickened. Taste and adjust seasoning as needed.

Chicken of the Woods

2 cups sliced Chicken of the Woods mushroom

1 cup white wine


1 stick/ 1/2 cup unsalted butter

Add the mushrooms, wine, and a pinch of salt to a large skillet set over the coals or on a grill grate set over flames. Bring to a simmer then continue to cook until all the wine has dissolved. Add the butter and cook until the mushrooms have soaked up the liquid. Taste and add more salt as needed.

Pizza toppings:

Red onion

Mozzarella cheese


Homegrown mixed sprouts

Fresh tomato

These salmon recipes from Nelly and Michael are beautifully simple yet stunningly spectactual. The simple ingredients allow the salmon to shine, as this beautiful wild ingredient should.

Having not grown up a lover of fish I was intimidated by all the fish cookery I did in Alaska. But Nelly’s easy spirit and confident grace was just the lesson I needed. No matter how much I charred the skin she cheered me on and honestly, it was always delicious. When the ingredients are as pure and delicious as what we found in Cordova, the hard part has already been done.


Fire Grilled Leg of Lamb, Morels, English Peas, Pea Vines and Mint Gremolata

Serves 6 to 8


1 2-3 lb leg of lamb, butterflied open

1 1/2 tbl sea salt

Black pepper


Morel & peas cream sauce

2 tablespoons olive oil

1 medium shallot, roughly chopped

12 oz morels, roughly chopped

1/2 cup red wine

3 tbls butter

1 cup cream

1 1/2  cups fresh English peas

1 bunch pea vines

Olive oil

Salt & Pepper


Mint gremolata

1 bunch fresh mint

Zest and juice of one lemon

½ cup olive oil

Salt & Pepper

Season the lamb with salt and pepper. This is best to do at least one day in advance.

Grill the lamb over a grill grate set over hot coals. Cook the lamb until 140°F for rare, about 7 minutes per side. Set the meat aside to rest for at least 15 minutes while you prepare the morel sauce and gremolata.

For the morel cream sauce: In a large cast iron skillet set on a grill grate over the fire or directly on the coals add 2 tablespoons olive oil and the shallot along with a pinch of sea salt. Sauté until softened and just starting to get color around the edges, about 5 minutes. Add the morels and saute until deeply caramelized, an addition 7 to 10 minutes more.

Remove the pan from direct heat before carefully pouring in the wine. Reduce by half then add the butter and cream. Replace the pan over the heat then warm the sauce until just simmering. Add the English peas and then cook until tender, about 5 minutes. Add salt and pepper to taste.

For the mint gremolata: Add the fresh mint to a mortar and pestle and blend until finely minced. Stir in the lemon zest and juice, olive oil and salt and pepper to taste.

Grill the pea vines on a grill grate set over flames, until charred and tender, about 2 minutes.

Add the grilled vines to a platter, drizzle with olive oil and a pinch of salt.

Slice the lamb then set over the vines. Finish with the cream sauce and gremolata over the top.


Asparagus and morel salad with hot stone caraway vinaigrette and shaved pecorino

Juice of 1 lemon

1 garlic clove, minced

1 tablespoon Dijon mustard

1 teaspoon Caraway seeds

1/2 cup olive oil

1 bunch asparagus

2 tablespoons olive oil

8 oz morels, roughly chopped

Sea salt

2 oz pecorino, shaved

Flake salt

Put a 1 - 2 inch stone into the hot coals. Heat for at least five minutes. In a small bowl whisk together the juice of 1 lemon, garlic clove, dijon, and caraway seeds. Slowly drizzle in the olive oil while whisking.

Using tongs carefully add the hot rock into the dressing. It will immediately bubble up and steam so please be extremely careful.

Using a vegetable peeler, thinly shave the asparagus into a large bowl. The tips, which can be hard to thinly shave, can be cut into 1/2 pieces and added to the bowl.

Set a large cast iron skillet on a grill grate over the flames or directly on to coals. Add 2 tablespoons olive oil to the pan and heat. Add the morels with a hefty pinch of salt. Sauté until deeply caramelize, about 5 to 7 minutes. At the last moment add the asparagus and cook just until their color brightens.

Return everything to the large bowl then toss with the dressing.

Transfer to a large platter then top with shaved pecorino and flake salt to finish.


Morel toast with Charred Ramp Aioli

Serves 4

3 tablespoons olive oil, divided

4 thick slices country bread

1 bunch ramps or scallions

Sea salt

1 cup mayonnaise

8 oz morels, roughly chopped

Fresh herbs to garnish, such as chives, fresh parsley, edible flowers

Drizzle the bread slices with 2 tablespoons of olive oil. Set a grill grate over hot coals then grill the bread until the edges are charred and the exterior is crisp while the interior stays nice and soft. Set the bread aside.

Set the ramps over on the grill grate and grill until wilted and charred in parts, about 2 to 3 minutes, then flip and repeat. Set those aside to cool then roughly chop and stir in the mayonnaise. Add a hefty pinch of sea salt then set aside.

Set a large cast iron skillet directly on the hot coals or on the grill grate then add the remaining 1 tablespoon olive oil. Add the morels and a pinch of sea salt then sauté until deeply caramelized.

Slather a good bit of the ramp aioli onto the crisp pieces of toast then add the warm morels on top. Finish with a flurry of chopped chives and wild edible flowers. Enjoy immediately.


Roasted Pumpkin Fondue with Chanterelles and Chorizo

Roasted Pumpkin Fondue with Chanterelles and Chorizo

This one is a show-stopper. Smoky roasted pumpkin becomes a serving dish for fondue with a spicy mushroom cap. Don’t fear the char that will inevitably coat the exterior of the pumpkin but do keep an eye on it while it roasts so that the char doesn’t go beyond the skin. You can roast the pumpkin completely in the cast iron pot but it will take quite a bit longer. Bring along the cheese already grated to save yourself from doing that work on the campsite.