2 6-ounce portions of king salmon (either in vacuum-sealed pouches, or fresh and frozen pretrip)
1 ounce dehydrated porcini mushrooms (or 8 ounces fresh)
½ cup balsamic vinegar*
½ cup extra virgin olive oil
Salt and pepper, to taste
4 ounces arugula
2 tablespoons lemon juice (about 1 medium lemon)
8 slices of Wasa flatbread
Lightweight grill (such as Open Country’s Explorer Grid; $11, 14 oz., rei.com)
Pour lemon juice into a spillproof container. In a separate spillproof container, stir in balsamic vinegar and olive oil, and season with salt and pepper. Put extra salt/pepper in a zip-top bag. Pack the arugula lightly in another zip-top, leaving some air; stow in the top of your pack so it doesn’t get squashed.
Place your grill over the fire. Rehydrate mushrooms (soak in hot water about 15 minutes, but follow package instructions) and cut in quarters. Season mushrooms and salmon with salt and pepper and set on grill. Cook mushrooms until tender (about one minute on each side). Place them in a bowl with the arugula, add lemon juice, and toss. Cook salmon about four minutes on each side. Divide the arugula mixture between two plates. Place grilled salmon atop each portion. Shake up container with vinaigrette to remix it, then drizzle it around the perimeter of plates. Serve with flatbread.
* Casanova suggests Davero True Balsamic Vinegar ($25; davero.com).