Camp cook: Salmon three ways

Meal No. 1: My favorite way to cook salmon is on the charcoal grill. A separate small metal grilling grate placed on top of the regular grill makes cooking, serving and cleanup much easier.

Fish cooks quickly, 10 minutes per inch of thickness. Skinless filets don't need to be flipped, just check for the flesh to flake apart.

Topping the filet with a sauce made of Dijon mustard, olive oil and dill after cooking will make a table-ready presentation. Another topping I use is maple syrup and ginger. It's better to use something thick so it stays in place.

If you're using a thinner liquid such as teriyaki or lemon juice and garlic, allow the salmon to marinade for half an hour.

Be sure to cook a lot more fish than you need for the initial meal because you want plenty of leftovers.

Meal No. 2 is fish salad. Finely chop onion, celery and sweet red pepper. Flake the leftover fish, removing any bones or gray matter from the vertical line. Mix the fish and chopped vegetables with lemon or lime juice and olive oil, and add salt and pepper to taste.

Salmon salad is wonderful alone or served on crackers or bread.

Meal No. 3 is fish cakes. If any fish salad remains, mix it with crumbled crackers or leftover rice, plus an egg to bind it into patties. Pan fry the patties until they're golden brown.

Quick, easy, light, fresh ingredients make for delicious healthy meals. If someone doesn't agree, feel free to slap them with the tail of the next salmon you bring home.