Preparation Time: 30 minutes
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.
2. 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.
3. Wrap up salmon tightly in the foil packets.
4. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
5. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon.
6. Serve in the foil packets.
SOURCE: Samon with Lemon, Capers and Rosemary
