6 salmon steaks
4 celery stalks
1 parsnip, peeled
2 carrots, peeled or 4 carrots if you don't have parsnips
1/2 c. white wine
2 tsp. sugar
Pepper

Preheat oven to 375 degrees. Place each salmon steak on a piece of aluminum foil, about 10 inches square, sprayed with Pam or Baker's Joy; set aside. Cut celery, parsnip, and carrots into thin strips, about 2 inches long and 1/4 inch thick. Simmer these in white wine and sugar in a covered skillet over medium heat, for about 10 to 15 minutes or until tender.

Spoon vegetable mixture over each steak and season with pepper. Bring 4 corners of foil to center and crimp to enclose fish. Set on a baking sheet. Bake for 30 minutes. Open packages and serve salmon with vegetables and natural juices.