Trail Salmon
4 salmon steaks or fillets (about 1 to 1-1/2 lbs. total)
Dry white wine (such as a nice Pinot Blanc, Pinot Gris or
Sauvignon Blanc) or cooking sherry
Generous squeeze of fresh lemon
Fresh rosemary
Salt and pepper to taste
Old Bay Seasoning, if desired
Create a foil pan for the fish that is large enough to surround
everything and partially enclose the top.
Spread open the foil and place the salmon in the center. Pour on
enough dry white wine (or cooking sherry) to create a small
amount of liquid around the salmon. Add the juice from half a
lemon, then sprinkle the fish with some salt and pepper, Old Bay
Seasoning (if desired) and about 1 tablespoon of fresh rosemary
leaves. Snuggle the foil up and around the fish, leaving the top
open so the fish will poach but not steam.
Place the fish packet on a preheated grill or backpacking stove
(or in a preheated 375-degree oven), and cook just until the
fish will flake when gently prodded with a fork, about 10
minutes, depending on the thickness of the fish. Every few
minutes during cooking, baste the fish with some of the wine
liquid.
Makes 4 servings. |