Thursday, August 6, 2009

Salmon with Lemon, Capers, and Rosemary

This is one of my favorite salmon recipes. It's quick, easy, and impressive--who could ask for anything more?
Salmon with Lemon, Capers, and Rosemary
by Giada De Laurentiis


4 (6 oz.) salmon fillets
1/2 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)
1/2 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine or white wine (I used white zinfandel)
4 teaspoons capers
4 pieces of aluminum foil


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 aluminum foil large enough to fold over and seal. Top 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.

Place a grill pan over medium-high heat or preheat a gas or charcoal grill (I used our gas 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.

Click here for the original recipe or to read reviews on this scrumptious dish.

Serve with rice and roasted asparagus.


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