Salmon with balsamic figs

If you're lucky enough to catch one, here's a great way to prepare it. Otherwise head to the grocery and keep it on ice until you prepare it.

(serves 4)

4 Salmon filets( ~1/2 inch thick, 6 oz each)
salt
pepper
vegitable oil
1/2 cup balsamic vinegar
4 figs

*Prepare a medium hot fire in BBQ
*Rub the salmon fillets with the oil and sprinkle with salt and pepper. bush a light coating of oil on the grill grate as well.
*Place salmon over the fire skin side up, cover and grill for 5 minutes
*Turn the fish over, cover and grill for 5 more minutes
*When the fish is opaque all the way through it is ready
*Cut the figs in half and serve alongside the salmon fillets with a few Tbs of the vinegar spooned over the top

Hot Chile Lime Corn on the Cob

cooked over an open flame BBQ or campfire, yum!

(Serves 4)

4 ears of corn (with husks on)
2 limes
4 Tbs butter
1/2 tsp chili powder
pinch of cayenne pepper
1/4 tsp sugar
1/2 tsp salt

*Prepare a hot fire in a BBQ or Campfire circle.
*Pull back the husk and remove the silk from each ear of corn and wash the corn. (You can do this at home before you leave for the campsite)
*Squeeze the juice from half a lime on each ear and pull the husk back over the ear of corn and twist at the top to close.
*Place the corn on a grill directly over the fire and cook for 20 minutes turning several times to grill all sides.
*In a small bowl, combine the remaining ingredients.
*When the corn comes off the grill remove the husks and and spread the butter mixture on each ear. You can either completely remove and discard the husks or tie them in a knot at the base of the ear to make a handle.