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Saturday, September 4, 2010

Sunday Dinners: Salmon with Lemon, Capers, and Rosemary

When I first came across this recipe I knew it would be a keeper. Not only is it easy and healthy, but my kids love it. It's a wonderful dish to throw on the grill at this time of year. Enjoy!

Salmon with Lemon, Capers, and Rosemary

By Giada De Laurentiis
the original recipe can be found here

Cook Time10 min
4 servings

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 (I used White Zinfadel)
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 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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