CampersCard Review: Visiting Liberty Lake RV Campground
We enjoyed a peaceful stay at Liberty Lake RV Campground, located halfway between Coeur D'alene, Idaho and Spokane, Washington. The entire campground is exceptionally clean and offers a wide variety of amenities for travelers. RVers will find large, level parking sites complete with paved patios and full hook-ups. The campground provides access to clean bathhouse showers and laundry facilities, as well as the ability to refill your propane tanks on-site. Enjoy the outdoor heated pool, basketball court, pickleball, and a nice playground for the kids. The campground is also extremely pet friendly with a large, fenced pet area with a well-manicured lawn and trees.
The staff here take great pride in their campground, and it is evident through the meticulous care they provide on the grounds. Even though located within the city of Liberty Lake, you'll still enjoy beautiful views of the mountains and notice the entire campground is very quiet and peaceful.
Liberty Lake has easy on/off access to all major roadways and makes for easy travel for a variety of area adventures. You'll find that you are just a short drive from golf courses, fishing, skiing, hiking, and shopping, so you'll find something for everyone in close proximity. Liberty Lake RV Campground is a great place to relax, recharge and set up as a home base for all of your adventures.
Recipes from the Road:
This recipe is inspired by the popularity of Salmon in the Pacific Northwest.
###Grilled Creamy Garlic Herb Salmon
- 4 salmon filets (approx. 1.5 lb total)
- 2 cedar planks
- 1 Tbl Olive Oil
- 1 Tbl Montana Max's Let Er Buck Seasoning
- 2/3 C sour cream
- 1/3 C ranch salad dressing
- ¼ C minced green onions or chives
- 2 Tbl minced fresh parsley
- ¼ C chopped fresh dill
- 1 garlic clove finely minced
- 1 tsp Montana Max's Mountain Magic Seasoning
Set your grill up for indirect heat and dial in your temp between 350 – 400 degrees F.
Soak cedar planks in water for a minimum of 30 minutes (to prevent them from catching fire on the grill)
Meanwhile, prep all ingredients, mincing fresh herbs and garlic. Set aside.
Add sour cream and ranch dressing to a small mixing bowl.
Stir in the herbs, garlic, and Mountain Magic seasoning until well combined. Set this sauce aside.
Place salmon filets on the cedar planks.
If salmon has skin, brush the skin side with olive oil (this will help make it crispy on the grill). If no skin is present, olive oil isn't necessary.
Sprinkle Let Er Buck seasoning evenly across the top of each salmon filet
Spoon sauce evenly across each filet, dividing equally. If any leftover sauce, refrigerate and use it for dipping.
Place cedar planks on preheated grill over indirect heat.
Grill with lid closed for approximately 12-14 minutes or until salmon flakes easily with a fork. The internal temperature should reach 145 degrees F for salmon.
Serve warm on a bed of rice with a fresh side salad or asparagus and enjoy!