Salmon with Lemon, Capers and Rosemary

Name: Salmon with Lemon, Capers and Rosemary
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 4 4-ounce skinless salmon fillets, about 1 inch thick; 1/4 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 1 tablespoon minced fresh rosemary leaves; 4 lemon slices; 4 tablespoons lemon juice (from 1 large lemon); 8 tablespoons Marsala wine; 4 teaspoons capers, drained and rinsed; Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

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Ingredients

4 4-ounce skinless salmon fillets, about 1 inch thick

1/4 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 tablespoon minced fresh rosemary leaves

4 lemon slices

4 tablespoons lemon juice (from 1 large lemon)

8 tablespoons Marsala wine

4 teaspoons capers, drained and rinsed

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Directions

Put each salmon fillet on a piece of foil large enough to fold over and seal. Brush the salmon on both sides with olive oil; season with 1/2 teaspoon each salt and pepper, and the rosemary. Top each fillet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers. Wrap the salmon tightly in the foil packets.
Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.

Photograph by Kana Okada

Courtesy of Food Network Magazine