This is one of the most famous places in Canyonlands, an amazing high altitude plains-like area that is surrounded by a castle fortress of eroding rocks. We had fun capturing it at sunset and then making a fantastic dinner.
Supreme Backpacking Pasta
- 6 oz Udon
- 2 garlic cloves, minced
- 1 shallot, minced
- 1 TBS ginger, mined
- ¾ oz. freeze dried peas
- 3.5 oz canned smoked salmon
- handful dried porcinis, presoaked in a few tablespoons water
- 2 tps soy sauce
- water
- 1 tsp dill
- 1 tsp mixed Italian herbs
- 2 dried chilies, cracked
- 2 TBS olive oil
- Sauté veggies, garlic, shallot, ginger and herbs in olive oil then add peas and ¼ cup water. When peas are soft add porcinis and salmon. Sauté a few minutes to heat through and remove.Set aside
- Boil the Udon, drain, and then toss all together with the veggie, fish, mushroom mix.
Carmen
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