Preparing healthy meals can be a challenge when you only have a one burner gas stove and a small gas barbecue. With some experimentation I have discovered some wonderful recipes and meal plans that I’d love to share with you. Here is one recent dinner:
Hummus and Crackers
Grilled Pesto Wild Salmon
Grilled Garlic Broccoli
At home prepare and pack:
- Hummus, individually packaged (I get mine from Costco)
- Two Frozen Salmon Fillets from Costco that are individually sealed. Keep frozen
- Pesto, I use Costco’s and portion it into a small glass jars and freeze them
- Washed, dried and cut broccoli florets in a gallon resealable zip top bag
- Trader Joe’s Garlic flavored oil (I keep a bottle of this on our boat)
Prep on the boat:
Make two foil “trays” from Reynolds Wrap Non-Stick Aluminum Foil.
Pour 2-3 Tablespoons of the Garlic flavored oil into the bag of broccoli. Shake the broccoli in the bag around to distribute the oil. Then pour onto one of the prepared trays. Sprinkle with salt.
Open the salmon fillets, place on one of the foil trays and pat the top with a paper towel. top each fillet with 2 Tablespoons pesto.
Prepare your barbecue. Put the broccoli on first and cook it until it is almost done to your preference, take it off the grill, seal the foil to keep warm and then put the salmon on the barbecue. Have your meat thermometer ready. If you don’t have one. the one I have linked below is the #1 Amazon Bestseller.
Grill the salmon until it reaches an internal temperature of 145. While the FDA recommends cooking fish to 145°F, for a flakier, more moist and tender salmon filet many chefs find that it’s best enjoyed when it’s cooked to medium – 125°F.