FOOD CALCULATOR
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General
Ingredients 8 servings
Ribeye Steaks (8 oz each), prefrozen
4.0
whole
Wild Salmon Fillets, prefrozen
2.0
pound(s)
Bell Peppers
1.0
whole
Cremini Mushrooms
8.0
fluid ounce(s)
Yellow Onions
1.0
whole
Steak Seasoning
2.0
tablespoon(s)
Olive oil
3.0
tablespoon(s)
Russet Potatoes, prefrozen
3.0
pound(s)
Butter
4.0
tablespoon(s)
Vegan Butter
4.0
tablespoon(s)
Sour Cream
1.0
cup(s)
Dairy-Free Sour Cream
1.0
cup(s)
Lemon, sliced
1.0
whole
Soy sauce
2.0
tablespoon(s)
Honey
2.0
tablespoon(s)
Dietary Restrictions
Dairy
Recipe Instructions
PRE-TRIP PREP (MAKE AHEAD): Season and freeze steaks. Marinate salmon in soy sauce and honey; freeze. Par-cook and cube potatoes; freeze.
ON THE RIVER: Thaw proteins in cooler day before use. Heat olive oil in a cast iron skillet; sauté bell pepper, mushrooms, and onion 5 minutes; set aside. Sear steaks over high heat 3–4 min per side for medium-rare. In a separate pan, cook salmon skin-side down 4–5 minutes; flip and cook 2 more minutes. Cook cubed potatoes in a pan with butter until golden and tender, about 10 minutes. Serve steak and salmon with sautéed vegetables, potatoes, sour cream, and lemon slices.
