Salmon with Lemon, Capers, and Rosemary

Name: Salmon with Lemon, Capers, and Rosemary
Total time: 1800 s
Yield: 4 servings
Cuisine: American
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 aluminum foil

Ruby’s Kitchen @cook_107936012

Bronx, NYC

By Chef Giada De Laurentiis

Ruby’s Kitchen @cook_107936012

Bronx, NYC

By Chef Giada De Laurentiis

Saved

Ingredients

30 minutes

4 servings

4 (6 ounce)salmon fillets
1/4 cupextra-virgin olive oil
1/2 teaspoonsalt
1/2 teaspoonfreshly ground black pepper
1 tablespoonminced fresh rosemary leaves
8lemon slices (about 2 lemons)
1/4 cuplemon juice (about 1 lemon)
1/2 cupMarsala wine (or white wine)
4 teaspoonscapers
4 piecesaluminum foil

Saved

Steps

30 minutes

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.