1 1/2 pounds wild salmon fillets or steaks (see note)
Dry white wine (such as pinot blanc, pinot gris or sauvignon blanc), as needed
Juice of 1/2 lemon
Butter, as needed
Sliced Walla Walla Sweet onion
2 teaspoons fresh rosemary leaves
Salt and pepper, to taste

Create a foil pan for the fish that is large enough to surround everything and partially enclose top. Snuggle this pan into your largest backpacking skillet. Spread open foil and place salmon in center. Pour on enough of the wine to create a small amount of liquid around salmon. Add the lemon juice, a few slivers of the butter, the onion slices, rosemary and a sprinkling of salt and pepper. Snuggle foil up and around fish, leaving top open so fish will poach but not steam.

Place foil pouch and skillet over a backpacking stove and cook just until fish will flake when gently prodded with a fork, about 10 to 15 minutes, depending on thickness of fish and temperature of your environment. Every few minutes during cooking, baste fish with some cooking liquid. Makes 4 servings.

NOTE: Make sure if you're taking salmon along for your first night in the wilderness that you start with a frozen piece. Also, it's less messy if you buy salmon in a vacuum-sealed pouch.