Thursday, July 31, 2008

Salmon with Lemon and Rosemary

I have made this recipe a couple of times and I do think it is one of my favorites. It is so easy to make and clean up! The salmon comes out perfectly cooked, nice and juicy with a lot of flavor! I have to give credit to where credit is due. This recipe is from Giada de Laurentis and the Food Network. This recipe serves 4, but can easy be decreased or increased in serving size. The recipe is as follows:

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

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.

You can serve in the foil packets, but I serve it on a plate. The fish and other contents will easily slide off of the foil. I have served this with vegetables before, but it is also great on a bed of orzo or rice as there is a lot of juice left that can be poured over the rice or orzo. Really a winning recipe!