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Ingredients
| farmed coho salmon: 4 fillets (6-ounce each) |
| olive oil: 1/4 cup (extra virgin) |
| salt: 1/2 tsp |
| black pepper: 1/2 tsp |
| fresh rosemary: 1 Tbl (minced) |
| lemons: 2 (cut into 8 slices) |
| lemon juice: 1/4 cup |
| table wine: 1/2 cup (white wine) |
| capers (drained): 4 tsp |
Salmon
User rating:
with lemon, capers, and rosemary
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Prep Time
15 min -
Cook Time
10 min -
Servings
4 serving(s)
Tags
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 marsala 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.
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 marsala 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.