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RECIPE: Campfire Foil Packets
- Yield: Serves 2
Description
These custom protein and vegetable packets are the perfect trail reward with minimal cleanup. The steam inside cooks everything to create a satisfying meal right from the fire. This is designed to make enough for two hungry campers, with leftovers for the next day’s breakfast burritos.
Ingredients
Units
Scale
- 8 oz baby potatoes, preboiled at home for 5 minutes until fork tender
- 1 bell pepper, sliced into strips
- 1/2 red onion, sliced
- 1 bunch (about 3/4 lb) asparagus, ends trimmed or sliced zucchini
- Salt and pepper
- 2 8–oz salmon fillets or sliced precooked sausages or 1 lb peeled and deveined shrimp
- 2 Tbsps butter or olive oil, divided
- Fresh herbs: thyme, rosemary, or parsley
- 1/2 lemon, quartered
Instructions
- Tear off two 12-by-18-inch sheets of heavy-duty foil. Divide vegetables equally among foil sheets, season with salt and pepper.
- Top each with either a salmon fillet, sliced sausage, or half the shrimp. Season the salmon or shrimp with salt and pepper. Add 1 tablespoon butter or olive oil and fresh herbs on top of the protein in each packet.
- Fold the foil to create sealed packets with an inch or so of space on top for the steam to expand. You want to seal the packet tightly, but still make it easy to open when it’s time to peek to check on doneness.
- Place on the grill grate directly over the hot coals of your campfire, or cook in a cast-iron skillet on the stove if you don’t have a campfire. Cook for 12 to 20 minutes, or until the fish is flaky, sausage is heated through, or shrimp is pink and opaque (shrimp will be the quickest).
- Carefully open packets (watch out for hot steam) and serve with lemon wedges. You can eat right out of the foil packet or transfer to a plate, reserving leftovers for breakfast burritos.
Notes
- Feel free to choose other proteins, whether meat or plant-based — Beyond makes a variety of sausages. You could also go with portobello mushrooms for a vegetarian option.
- The cook time will vary depending on the size of your protein and how hot your heat source is. Thinner pieces of salmon may cook in just 12 minutes over a very hot fire, while thicker pieces or cooler fires may require the full 20 minutes or more.
- You can also cook the packets right in a cast-iron skillet on your camp stove if you don’t have a campfire.
- Use heavy-duty foil, as regular aluminum foil can tear easily. It’s a good idea to bring an extra piece or two just in case.
- Use leftovers for next morning’s breakfast burritos.
- Get Justin’s camp cooking tips.
