Salmon with Lemon, Capers, and Rosemary (Giada De Laurentiis) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) salmon fillets |
1/4 cup extra-virgin olive oil |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
1 tablespoon minced fresh rosemary leaves |
8 lemon slices (about 2 lemons) |
1/4 cup lemon juice (about 1 lemon) |
1/2 cup marsala wine (or white wine) |
4 teaspoons capers |
4 pieces of aluminum foil |
Directions:
1. Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
2. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.
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