Vicki and I arrived in Franklin, KY, on July 30, at a beautiful little RV park called Bob’s Bluegrass Campground. Vicki calls it “super cute!”
With Vicki’s broken foot, we’ve gotten into a bit of a rhythm of settling the camper with all of its connections and getting Vicki from the car to a good place to sit with her foot raised.
I LOVED that we arrived in enough time today to get settled, enjoy the sunset, do a little work for Sunday services, and prepare for supper.
We’re nearing the end of our trip so I wanted to use what we had on hand: salmon and frozen corn from Heartland Home Foods, carrots, a sweet potato, bacon, half of a shallot, olive oil, salt, and pepper. That’s it. No fancy spices or difficult techniques. Just good, fresh food and a griddle outside.
Sometimes it’s fun to be fancy, but I like to experiment with simple flavors and various processes.
I started by peeling 4 carrots and I sliced them thinnish. I washed and sliced a sweet potato thinly.
With a warmed griddle, I drizzled some olive oil on the griddle and let it shimmer before adding the carrots and sweet potato slices. I sprinkled some salt and fresh pepper over them.
As carrots and sweet potatoes browned and cooked through, I removed them to a plate lined with a paper towel.
As griddle space cleared, I added chopped bacon – about 4 slices. As it started to cook, I added some sliced shallot eventually adding the corn.
After removing the cooked sweet potatoes and carrots, I addd the salmon skin-side down with salt and pepper.
Stir the corn periodically to roast the corn, carefully avoiding burning it. It’s kind of fun to watch the corn pop and jump off the griddle. 😁
You’ll see the salmon start to cook through and change colors from the cook surface. Flip it to let it cook a few minutes. I flipped it back to the skin side and cooked it until cooked through (you can use an instant read thermometer or the finger test to determine doneness).
When everything is done, then it’s time to plate. It would have been great to have some green on this plate, but it sure was fun to create.
The griddle was like using a single large skillet. I love using my 12-inch cast iron to make one-pan meals. This was taking those skills to another level.
What one-pan meals do you enjoy creating?
Epicurious Lutheran 