In past years, I have made tuna and dumplings on our Boundary Water canoe trips.  One problem we had with camping stoves and thin camping pots is that it was difficult to cook the dumplings at the top of the pot without burning the cream sauce and vegetables lower in the pot.

Carol had the brilliant idea of substituting biscuits cooked in the Omnia stove oven for the dumplings.  Thus, we would prepare the salmon in cream sauce in the large pot and then top the final product with a biscuit baked in the oven.  These biscuits could be made from dry ingredients, just like the Almost One-One-One Baked in an Omnia Oven

This is how we plan to do this for 7 people.  Note that other brands could be substituted for the Teays Valley Biscuit Mix and the Saco Pantry Buttermilk Powder, but the quantities of the powders may be different.  The objective is to make 1 biscuit per person as big as Pillsbury Grands.

For the salmon in cream sauce

7 (3-oz.) packets of salmon

3 Tbs. vegetable oil

1.5 onions, chopped

4 cloves garlic, chopped

3 stalks celery, chopped

1.5 large carrots, chopped

3 Tbs. butter

6 Tbs. all-purpose flour

4 Tbs. Nido whole fat milk powder

3 chicken bouillon cubes

4 cups water

For the biscuits

235 g. Teays Valley Biscuit Mix

15 g. Saco Pantry Buttermilk Powder

5 oz. water

At home sauté the chopped vegetables in the vegetable oil until the onions are translucent.  Dehydrate the cooked vegetables and vacuum-seal them.

Prepare baggies for the dry ingredients:

No. 1 – the flour

No. 2 – the Nido powder and bouillon cubes

No. 3 – the biscuit mix and buttermilk powder

At camp, mix the biscuit ingredients from Baggie No. 3 with the water into a dough.  Spread the dough evenly over the silicon liner of the Omnia oven.  Bake at ~300 degrees until done, about 20 minutes.  Remove from the liner, and divide into 7 biscuits when ready to serve with the salmon and cream sauce.

While the biscuits are baking on one stove, start the cream sauce on the other stove.  Melt the butter in the large pot.  Add the flour from Baggie No. 1 and make a light roux.  While stirring, add the 4 cups of water and the milk powder and bouillon cubes from Baggie No. 2.  Stir to dissolve the cubes.  Add the dehydrated vegetables and cook slowly until they are rehydrated and hot.  (Add additional water if necessary but don’t make it soupy.)  Add the salmon and stir gently.  Cook until the salmon is also hot.  Serve the salmon and cream sauce with a biscuit on top.