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.