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Spokane, Washington  Est. May 19, 1883

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RV cooking: Grilling salmon outside

Shorter days sometimes mean cooking by headlamp at the campsite. Leslie Kelly grilling salmon at Fort Worden State Park. (John Nelson)
Shorter days sometimes mean cooking by headlamp at the campsite. Leslie Kelly grilling salmon at Fort Worden State Park. (John Nelson)

When you live in a 23-foot motorhome, you try and spend as much time as possible outdoors. That's always been at the heart of our approach to the RV lifestyle.

Last week, we enjoyed a stay at Fort Worden State Park, where we hiked and biked and hung out by the campfire. One evening was particularly memorable. It marked the first time we used our third TV, the screen that's outside. We watched the World Series and ate dinner by the campfire. It was chilly and got dark by 6, but we were ready for that.

We had picked up a frozen filet of Alaskan sockeye at Safeway when we first arrived in Port Townsend, and that was the star of that dinner thanks to the trusty George Foreman Grill.

My approach to grilling that fish involves searing it on the flesh side, flipping it and turning the heat way down for the last few minutes. First, though, the frozen salmon is thawed overnight in the fridge and then patted dry with a paper towel. When it comes to seasoning, I use Tom Douglas's Rub with Love for salmon mixed with a bit of olive oil. Always a hit! 

The headlamp was helpful in keeping track of everything cooking on the grill, and later what was on my plate. Highly recommend keeping one handy for cooking outdoors this time of year.



Leslie Kelly
Leslie Kelly is a freelance writer.