"Food is our common ground, a universal experience." - James Beard

Monday, May 31, 2010

Salmon with Lemon, Capers, and Rosemary

I'll go ahead and say it - I'm not normally a huge fan of fish. But, Kent and I have made this recipe several times, and I always really love it. With the lemon, capers, and rosemary it ends up tasting really light and not too fishy. It's also really easy and requires very little clean up!

Salmon with Lemon, Capers, and Rosemary
(From Giada de Laurentiis)
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 dry white wine
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 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.

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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