One of the best things about riding so much is all the eating I get to do. Exploring the local cuisine while traveling is one of the best ways to immerse myself in the region and gain a sense of place. One of the first things I found when traveling in the Pacific Northwest was the local’s partiality for salmon. Smoked, stewed, dried — it seemed to be everywhere. I picked up some salmon jerky, an onion, a decent can of salmon chowder, and proceeded to cook up a damn good stew in the pouring rain one night.
First thing’s first: cut up the onion, a few table spoons of olive oil and salt. Get that going over medium heat.
Bar Harbor Salmon Chowder which I think is nationally distributed. Use whole milk. Remember the idea with all cooking on the trail is to maximize the calories.
Once the onions have turned translucent, add the chowder can and the milk. Simmer until hot then add the salmon, breaking it up as you add it.
Now let the thing simmer for 25 minutes or until your fuel bottle is running low. A long simmer will rehydrate the salmon (long simmer times are the main reason I went with the MSR Dragon Fly stove — review on it coming soon). Add salt and red pepper to taste. This chowder was fantastic. Easily the best meal I’ve made on the trail yet. I was able to buy and carry all the ingredients along the way. Hopefully this serves as some inspiration for would-be touring cyclists to get creative and incorporate some local staples into your diet.